Spiced Pumpkin Rum Coffee Creamer

Tiffany Bannworth Recipe

By Tiffany Bannworth MissAnubis

We like to make our own creamers so we aren't victim to whatever they happen to be selling at the stores.
The world is your oyster. Ring in autumn with this tasty treat!


Recipe Rating:
 4 Ratings
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Point me in the direction of the nearest fireplace! My coffee has never tasted better than with this delectable creamer. Now all I need is a roaring fire and good book!

Ingredients

1 can(s)
sweetened condensed milk
1 c
whole milk
1/2 c
spiced rum
1 tsp
cinnamon
1/2 tsp
ginger
1/2 tsp
nutmeg
1 Tbsp
vanilla
3 Tbsp
pure pumpkin

Directions

1
Place all ingredients in a small saucepan. I prefer Corningware.
2
Heat on medium to low; whisk until all ingredients are mixed well.
3
Lower heat to low, cover with a lid. Heat for twenty minutes, stirring occasionally.
4
Pour into a ceramic creamer. Serve while hot in desired warm beverage. Store remainder in refrigerator for a week or less.
5
If you are looking for a use for the rest of your pumpkin (if you opened a 15oz can), try my recipe Spiced Pumpkin Biscotti dipped in Pumpkin Caramel.