Pumpkin Spice Creamer

Fall is synonymous with cider, crunchy leaves, and pumpkin. Stores are filled with pumpkin cookies, loafs, coffees, teas, syrups and more. While it's easy to buy those seemingly endless pumpkin products lining the shelves, it's also easy to make them and usually healthier!

So follow along to make your own Pumpkin Spice Creamer and add a little taste of fall to your morning beverage.

Ingredients:

• 1 1/2 Cups Whole Milk*
• 1/3 Cup Pumpkin Puree
• 1 Teaspoon Vanilla
• 1 Teaspoon Pumpkin Pie Spice**
• 1 Can of Condensed Milk
• 1 Cinnamon Stick

Tools:

• Saucepan
• Spoon or Whisk to stir
• Mason Jar or Tupperware to Store

*NOTE: You can substitute the milk with half & half if you'd like a thicker, creamier end product. If you're dairy free, use coconut/almond/hemp milk instead. The result will be more liquid and thinner.

**NOTE: I made my own pumpkin pie spice by mixing 1 teaspoon of cinnamon, nutmeg, ginger, and 1 teaspoon of ground cloves together. You can also follow amalkhan's Instructable here or use pre-made, store bought pumpkin pie spice as well.

Combine your milk, pumpkin puree, vanilla, cinnamon stick and pumpkin pie spice in your saucepan. Place on your pan on the stove and heat until your milk begins to boil. You'll want to stir frequently to avoid burning the milk.

Once boiling, reduce the heat and allow your milk to simmer for 1-2 minutes. This will allow for all of the flavors to thoroughly mix and combine.

Remove your saucepan from the heat once it has simmered for at least a minute. Let your milk mixture cool for 5 minutes.

Once your creamer has cooled, add your can of condensed milk. Stir thoroughly.

Pour your freshly made pumpkin spice creamer into a mason jar or other air tight container. You can store your creamer in your refrigerator for up to a week.

You're done. Enjoy your new fall inspired creamer in your morning cup of coffee. Or divide it into smaller jars and gift them to friends.