Pumpkin Spice Creamer
80kcal
Ingredients
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup canned pumpkin puree
- 2 tablespoons granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon pure vanilla extract
Equipment
- saucepan
- blender
Method
- In a small saucepan, combine the whole milk, heavy cream, and canned pumpkin puree. Whisk together until smooth.
- Place the saucepan over medium heat and add the granulated sugar and pumpkin pie spice. Stir constantly until the sugar is dissolved and the mixture is warm but not boiling, about 4-5 minutes.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Let the mixture cool slightly, about 5 minutes, then pour it into a blender. Blend on medium speed for 1 minute until fully combined and frothy.
- Pour the creamer into a clean glass jar or bottle and let it cool to room temperature. Store in the refrigerator for up to 1 week. Shake well before using.