Homemade Pumpkin Spice Coffee Creamer

Ingredients

• 1 cup Half-and-half
• 1 cup Whole milk
• 1/4 cup Pumpkin purée
• 3 tbsp Pure maple syrup
• 2 tbsp Light brown sugar
• 1 1/2 tsp Vanilla extract
• 1 1/2 tsp Ground cinnamon
• 1/2 tsp Ground ginger
• 1/4 tsp Ground nutmeg
• 1 pinch Ground cloves
• 1 pinch Fine sea salt

Instructions

1. Add half-and-half, milk, pumpkin, maple syrup, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt to a saucepan.
2. Warm over medium-low heat, whisking frequently until smooth and steaming. Do not boil.
3. Simmer very gently 2-3 minutes.
4. Remove from heat and stir in vanilla.
5. For an extra-smooth texture, blend briefly with an immersion blender.
6. Strain through a fine mesh sieve if desired.
7. Cool, then transfer to a sealed bottle or jar.
8. Refrigerate. Shake before each use.

Nutrition

Chef's Notes

Chef's Notes: Straining is optional but gives a silkier texture. The creamer will thicken slightly when cold - that's normal. Shake well before each use. Storage: Refrigerate for 5-7 days. Do not leave at room temperature for extended periods. Scaling: This recipe makes approximately 2 cups (16 servings of 2 tbsp each). Scale up for a week's worth or down for a quick batch.

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