Ingredients

1 tablespoon pumpkin spice (My Homemade Recipe is HERE)

1/4 cup pumpkin puree

1/4-1/2 cup maple syrup

1 cup whole milk

1 cup heavy cream

Instructions

In a medium suave pan, over medium heat, toast spices for 30 seconds, be careful not to burn them.

Add pumpkin puree and maple syrup and whisk until mixed

Pour cream and milk into pot, whisk until fully blended

Strain through a fine-mesh strainer, this will make the creamer smooth.

Pour into a heat-proof jar, let cool, and store in the refrigerator for up to 1 week

Notes

If you do not mind the texture of the spices and pumpkin in your coffee you do not have to strain it. Shake before every use, if you do not strain it.

beverages