I am a stay at home wife and mother of three wonderful homeschooled children. I love to cook and am a field editor for Taste of Home magazine. Check back often to see what new recipes have been added!
Saturday, January 26, 2013
Pumpkin Spice Creamer
2 cans of coconut milk 5 tablespoons pumpkin puree 1 teaspoon pumpkin spice 1/2 teaspoon cinnamon 6 tablespoons pure maple syrup 1 teaspoon vanilla extra cinnamon for dusting
*You are going to use one full can of coconut milk and just the cream
for the second can. Refrigerate one of the cans of coconut milk
overnight. Then scoop off the cream.*
In a small saucepan, mix all ingredients over low heat. Stir until
combined. Add to coffee or to your favorite tea. Dust each up with a
little cinnamon.
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