Ingredients
Scale
- ¼ cup firmly packed brown sugar light or dark (See NOTES 1 for substitutions)
- ¼ cup pumpkin purée
- 2 teaspoons pumpkin spice blend
- 1 (12 oz) can evaporated milk (See NOTES 2 for substitutions)
- 2 tablespoons heavy cream (See NOTES 3 for substitutions)
- 1 (14 oz) can Sweetened Condensed Milk (See NOTES 4 for substitutions)
- ¼ teaspoon vanilla extract
Instructions
- Whisk together all ingredients in a small-medium saucepan on the stovetop over medium heat.
- Continue to whisk until creamer is smooth and begins to simmer (about 5-10 minutes). Be careful not to let the cream or sugar scorch as you whisk.
- Remove from heat and let cool for about 5-10 minutes
- Once cooled, use immediately or pour into a 32oz food storage Jar, 32oz Glass Milk Bottle, or a 32oz swing-top bottle, or other container of your choice. Store in the refrigerator for 1-2 weeks.
Equipment
All-Clad D3 3-Ply Stainless Steel 3 Quart Sauce Pan
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OXO Good Grips 11-Inch Balloon Whisk
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- Replace with equal parts cane sugar, honey, or maple syrup. Note: If you chose maple syrup you also need to cut back on the evaporated milk by ¼ cup
- Replace with equal parts coconut milk.
- Replace with equal parts half and half or coconut cream.
- Replace with equal parts full-fat coconut milk.
How to use the Creamer:
- Add it to your morning coffee, afternoon pick-me-up, or a shot of espresso! If you do the espresso, I highly recommend you heat the creamer first (and you may need to add a little milk to lighten the sweetness, depending on your taste.
- To add a fun finish, top your coffee with some whipped cream and enjoy!!!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: drinks
- Method: One Pot
- Cuisine: Coffee Shop