Pumpkin Coffee Creamer (Print Version)

# Ingredients:

01 - 1 tsp vanilla
02 - 3 tbsp canned pumpkin puree
03 - 1 tbsp spice blend for pumpkin pie
04 - 0.5 cup of 2% milk
05 - 1 cup of thick cream for whipping
06 - 1 cup of sweetened condensed milk

# Instructions:

01 - Toss the pumpkin puree, the pumpkin spice, and vanilla into the pot. Stir it until it blends smoothly.
02 - Pour the condensed milk, whipping cream, and regular milk into the pot. Stir until everything’s blended together.
03 - Put the pot over medium heat. Keep stirring it for 5-6 minutes, but don’t let it come to a boil.
04 - Take the pot off the heat and let everything cool down. Transfer the mix into a sealed container and refrigerate it for up to a week.
05 - Pour the creamer into hot or iced coffee. Stir it to your liking.

# Notes:

01 - Change up the balance of cream, milk, and condensed milk to adjust how rich it tastes.
02 - For non-dairy, swap out the milk with almond milk and try cream of coconut.
03 - Don’t have pumpkin spice? Make your own with cinnamon, nutmeg, ginger, allspice, and cloves.
04 - Canned pumpkin works best. Avoid pumpkin pie filling; it’s loaded with extra sugar and spices.
05 - Give your container a good shake every time you use it since the ingredients might settle.

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