Spiced Pumpkin Coffee Creamer

Just because “pumpkin spice season” has moved onto more peppermint pastures, doesn’t necessarily mean my taste buds have. Which is why today I’m sharing my absolute favorite recipe for Spiced Pumpkin Coffee Creamer that I recently discovered! I can’t believe it’s taken me this long to channel my inner barista, but thanks to Better Home & Garden’s I’ve skipped the coffee shop lines more than a few times and kept some extra change in my pockets where it belongs! It’s 10 min prep time & long shelf life makes for a fridge staple, and one I’ll most likely keep around all year switching out the main pumpkin for a few other savory fave’s. Take a peek below for this tasty treat and visit BHG.com/pumpkincookies for some other delicious delights!

 

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Spiced Pumpkin Coffee Creamer:

2 cups – half & half (sub also heavy cream, or non dairy milk)

1 can – sweetened condensed milk (14 oz)

3 Tbsp. – canned pumpkin (or fresh if you get really frisky)

1 Tsp.- Pumpkin Pie Spice

1 Tsp. – Vanilla

In a 1 qt canning jar combine all ingredients; seal. store in the fridge for up to 2 weeks. Shake before serving!

Alternate Options: (Also from Better Home & Gardens)

Chocolate Coffe Creamer:

Prepare as directed above, but omit pumpkin and pumpkin pie spice & add 3 Tbsp chocolate – flavored syrup.

Amaretto Coffee Creamer:

Prepare as directed, except omit pumpkin, pumpkin pie spice & vanilla. Add 1 tsp. almost extract & 1/2 tsp ground cinnamon.

Caramel Coffee Creamer:

Prepare as directed, except omit pumpkin & pumpkin pie spice. Add 1/4 cup caramel-flavor ice cream topping.

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