Spiced Pumpkin Rum Coffee Creamer Food

PUMPKIN SPICE CREAMER

Steps:

• Add all ingredients to a blender and blend until smooth. Transfer to an airtight container and store in the fridge. Always shake creamer before using.
• You can add sweetener to the creamer, but I prefer to add sweetener to my cup of coffee.

SPICED PUMPKIN RUM COFFEE CREAMER

Steps:

• 1. Place all ingredients in a small saucepan. I prefer Corningware.
• 2. Heat on medium to low; whisk until all ingredients are mixed well.
• 3. Lower heat to low, cover with a lid. Heat for twenty minutes, stirring occasionally.
• 4. Pour into a ceramic creamer. Serve while hot in desired warm beverage. Store remainder in refrigerator for a week or less.
• 5. If you are looking for a use for the rest of your pumpkin (if you opened a 15oz can), try my recipe https://www.justapinch.com/recipes/dessert/cake/spiced-pumpkin-biscotti-dipped-in-pumpkin-caramel.html.

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.

PUMPKIN SPICE COFFEE CREAMER

Steps:

• Whisk together all of your ingredients into a bowl or small pitcher you can then refrigerate and use throughout the week.
• Start with 1 tsp of pumpkin extract, whisk and then taste to see if you want more.
• Stir before pouring into your cup each time as ingredients will settle to the bottom. Enjoy your homemade pumpkin coffee creamer in your coffee!

PUMPKIN SPICE CREAMER

Steps:

• In a bowl, whisk together the pumpkin puree with pumpkin spice. Set aside.
• Add coffee cream to a heavy-bottomed saucepan and whisk in the pumpkin puree mixture, maple syrup and pure vanilla extract until well combined. Place the saucepan over medium heat.
• Heat and warm through for 8 to 10 minutes, whisking every so often, until it starts to bubble around the edges.
• Allow to cool slightly. Pour into a storage jar, cover and store in the fridge. Shake before using. The creamer should last as long as the best-by date of your non-dairy or dairy. Enjoy!

PUMPKIN SPICE COFFEE CREAMER

Steps:

• Combine cream, milk, condensed milk and vanilla in a bowl. Whisk together thoroughly.
• Add pumpkin spices, whisk to mix.
• Add pumpkin puree and whisk.
• Transfer mixture to a saucepan and begin to heat slowly, continually whisking to incorporate all ingredients.
• When mixture is hot and steaming {but not boiling}, remove off heat and whisk occasionally until completely cooked to prevent a skin from forming on top of mixture.
• Store creamer in a lidded container for up to a week {or for the length of time the expiry date reads on the whipping cream container}.
• Shake container with each use as the spices settle when resting.
• Enjoy!