It’s fall time which means everyone’s husband is begging their wife for a pumpkin pie coffee creamer. Oh wait.. maybe that is just my husband?
Every August my husband, decides it is pumpkin season in our house when I am happily still drinking my caramel iced lattes. So this year I compromised and combined our ideal coffee flavors without the discussion if it was “pumpkin season” yet or not.
I had made many pumpkin creamers in my day that I felt were missing more depth. Utilizing Dulce’ de Leche condensed milk really changed the final outcome for me by incorporating the silky texture of caramel that I wish for in a warm autumn latte.
Find a local dairy, purchase their fresh cream, pick up a can of Nestle Dulce de Leche and mix up this new fall favorite.
Dulce' de Leche Pumpkin Pie Creamer
Ingredients
Equipment
Method
- In a wide mouth mason jar add Dulche de Leche and pumpkin puree and blend with immersion blender, lifting and scraping sides until mostly smooth.
- Add heavy cream, spice, vanilla, and salt. Blend until smooth.
- For a thinner creamer to utilize in drip coffee, add whole or 2% milk.
- For use in lattes and espresso drink, keep the syrup thick and add more sweetener if needed.
- Swap out heavy cream for oat milk to make a velvety light creamer
- Blend a 1/2 cup with an electric stirrer to use as cold foam on top of iced lattes.
Notes
