ALL-NATURAL PUMPKIN SPICE COFFEE CREAMER
After as of late coming back from an impressive (kid free!) get-away to Napa Valley, I sense that I ought to detox and squeeze purging and eating very sound. I went through a few days drinking wine and eating my weight in carbs (and cheddar. what's more, chocolate.) It was magnificent, however at this point I'm feeling somewhat languid. It doesn't support that clothing, tasks, and the requests of two minimal ones are blasting updates that my long periods of living like royalty are O.V.E.R. Ha!
In spite of the fact that I'm endeavoring to eat a little more advantageous this week, I can't be let alone for the pumpkin flavor furor. I prepared this basic All-Natural Pumpkin Spice Coffee Creamer so I could get my pumpkin fix faultless.
This half and half is made with genuine pumpkin puree, unadulterated maple syrup, pumpkin pie flavor, vanilla, and the milk of your decision (make it as light or liberal as you'd like). No hydrogenated oil, no refined sugar, no corn syrup, and no fake flavors or hues! Simply well done.
INGREDIENTS
- 1 cup milk or half and half or a combination of both (see note)
- 2 tablespoons pumpkin puree
- 2 tablespoons pure maple syrup
- 1/4 teaspoon pumpkin pie spice or cinnamon
- 1/4 teaspoon pure vanilla extract
- Combine all ingredients in a small saucepan. Bring to a simmer over medium heat, whisking frequently. Once all ingredients are combined, remove from heat. Use immediately or tranfer to a container and refrigerate (see note).
