Fall is here! Sadly, we don’t have fall in Guatemala… I would love to watch the leaves change color in all the beautiful trees we have around, but I know I shouldn’t complain, we have mostly great weather all year long. Even if we don’t get to watch the leaves turn into orange and red hues, the weather does begin to get a little chillier, and we have the best sunsets this time of year. So, to start settling into the season, I made this coffee creamer using canned pumpkin puree.
I wasn’t sure about using maple syrup for this, but it’s a definite key ingredient. Don’t skip it, and use pure maple syrup, if possible. Another critical step and I urge you not to skip, is to strain the mixture. If you don’t, you’ll get grit at the bottom of your mug… you’ll feel like you’re drinking coffee with dirt in it. You can guess how I know…
As far as the flavor goes. It is sweet, you can taste the maple, spices and pumpkin, which make it a lovely fall beverage. I wouldn’t drink it every day, but it’s a definite must for this season.
Pumpkin Coffee Creamer
Recipe adapted from Next to Heaven
Yields: About 2 cups of creamer
1cup skim milk
1cup evaporated milk
3 tablespoons pumpkin puree
1 teaspoon of pumpkin spice
4 tablespoons Maple Syrup
1 teaspoon of vanilla extract
- Whisk milk, evaporated milk, pumpkin, syrup, and pumpkin spice together over medium heat. When it gets steamy remove from heat and add in the vanilla. Use a strainer to transfer the cream into a jar or pitcher… do not skip this step, trust me.
- Let it cool down and chill it the refrigerator.
- Use in your next cup of coffee!
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