Homemade Pumpkin Coffee Creamer

It’s fall y’all! Sorry, I had to. Truly it’s still summer in my head (and IRL) but fall is my favorite season. I’m using this recipe to make cold foam for my iced coffees until the weather actually turns in late September. :)

Ingredients

  • 1 1/4 Cups 100% Pumpkin Puree

  • Cinnamon Sticks

  • Whole Cloves

  • 2 Cups Whole Milk

  • 1/2 Cup Half & Half

  • 1/2 Cup Sugar

  • Ground Cinnamon, Ground Nutmeg (optional, I like to dust mine and add extra)

Tools

  • Fine mesh strainer

  • Sauce pan

  • Glass container for storing

  • Milk frother (optional, for cold foam or lattes)

ONE

  • Toast a few cinnamon sticks & cloves up on the stove on low-medium heat. Should only be a minute or two.

    Two

  • Add the whole milk, then sugar and simmer for about 20 mins, until thickens a bit. Stir frequently. You can also add some ground cinnamon/nutmeg here to taste.

    Three

  • Remove from heat & stir in pumpkin puree.

    Four

  • Strain through fine mesh strainer (or nut bag, might yield more milk.) Add in half and half + send into fridge to chill!

In The Kitchen, DrinksMarissa GracerecipeComment