Pumpkin spice coffee anyone? Make your own Pumpkin spiced coffee cream.
2 teaspoons pumpkin pie spice
1/4 cup pumpkin puree, not pumpkin pie filling
4 Tablespoons packed light brown sugar
1 cup milk
1 cup heavy cream
In a medium saucepan, toast up spices for 1 minute over medium heat.
Using a whisk, mix in pumpkin puree and brown sugar.
Let it all heat up for about 30 seconds.
Remove from the heat.
Add milk and cream (or half and half). Whisk until well mixed.
Pour into a heat-proof glass bottle or cool to room temperature and pour into a container with a lid.
Store in the fridge for up to 5 days.
Sourced from www.crunchycreamysweet.com