Pumpkin Fall Coffee Creamer with Sweetened Condensed Milk
A thick, spiced coffee creamer built on sweetened condensed milk and heavy cream, so it pours glossy and holds its own in a hot cup. Real pumpkin puree and maple syrup give it the flavor, and ten minutes of whisking makes enough for a full week of mornings.
Servings: 24
Calories: 120kcal
Ingredients
- 14 ounces heavy whipping cream 415 ml, divided
- 1/4 cup maple syrup 60 ml
- 3 tablespoons pumpkin puree 45 g, NOT pumpkin pie filling
- 1 teaspoon pumpkin pie spice 2 g
- 1 teaspoon vanilla extract 5 ml
- 14 ounces sweetened condensed milk 397 g, one standard can
Instructions
- In a microwave-safe bowl, whisk 4 ounces of the heavy cream (1/2 cup / 120 ml) with the maple syrup, pumpkin puree, pumpkin pie spice, and vanilla until smooth. If the puree looks wet, blot it with a paper towel before measuring.
- Microwave in 30 second bursts, stirring after each, until heated through and fully blended, 1 to 3 minutes. Do not let it boil. On the stovetop, heat on low in a small saucepan, stirring constantly.
- Into a large jar or pitcher (this makes about 3½ cups), add the pumpkin mixture, the sweetened condensed milk, and the remaining 10 ounces of cream (295 ml). Whisk until smooth. For the silkiest texture, pour the pumpkin mixture through a fine mesh sieve as you add it.
- Cover and refrigerate. Shake or stir well before every pour, since the pumpkin and spice settle as it sits.
Notes
Storage: Keeps up to 1 week in the fridge. Freezes up to 3 months. Thaw in the fridge and shake hard, as it separates in the freezer.
Thicker version: Beat with a hand mixer for 30 to 60 seconds before chilling.
Dairy free: Swap canned coconut cream for the whipping cream and sweetened condensed coconut milk for the can.