Homemade Pumpkin Spice Coffee Creamer Food

HOMEMADE PUMPKIN SPICE COFFEE CREAMER

Steps:

• In a medium saucepan over medium low heat, whisk together the condensed milk and milk.
• Once heated through add in pumpkin puree, pumpkin spice and vanilla. Allow to infuse for a few minutes before removing from the heat and straining.
• Cool then cover and store in an airtight container or jar in the fridge for 6-7 days.

HOMEMADE PUMPKIN COFFEE CREAMER

Steps:

• In small saucepan over medium heat, whisk together heavy cream, pumpkin, maple syrup, and pumpkin pie spice. Add cinnamon sticks and increase heat to medium-high. Bring to boil, whisking occasionally, for 1 minute, then remove from heat and let creamer cool in pan 5 minutes before using in your coffee. Add sugar to your coffee if you take it that way. You can also add whipped cream and a sprinkle of cinnamon too.
• Store leftovers in refrigerator for up to 1 week. Shake well before using.

HOMEMADE COFFEE CREAMER (PUMPKIN SPICE)

Steps:

• Whisk 4 ounces cream, maple syrup, pumpkin puree, pumpkin pie spice, and vanilla extract together in a microwave-safe bowl. Heat pumpkin mixture in the microwave in 30-second intervals, stirring between intervals, until heated through and completely blended, 1 to 3 minutes.
• Pour sweetened condensed milk, remaining 10 ounces cream, and pumpkin mixture into a container, cover the container with a lid, and shake until completely mixed. Store in the refrigerator.

HOMEMADE PUMPKIN SPICE CREAMER

Steps:

• In a medium saucepan combine all ingredients.
• Using a whisk mix ingredients together and heat over medium-high heat until simmering.
• Simmer for 1 minute.
• Remove from the heat and let cool in the pan for 5 minutes before mixing with coffee.
• Add to coffee and top with whipped topping and a sprinkle of cinnamon if desired.
• Pour any leftover creamer into a heat-proof glass bottle or cool to room temperature and pour into a container with a lid.
• Store in the fridge for up to a week.