Tiffany Bannworth Recipe

Spiced Pumpkin Rum Coffee Creamer

By Tiffany Bannworth MissAnubis


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

Tiffany's Story

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!

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 Step-By-Step

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.

About this Recipe

Main Ingredient: Dairy
Regional Style: American


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57 Comments

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Monday at 10:47 AM - Bobby Webb shared this recipe with discussion group: "HOW'S YOUR WEATHER".
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Oct 4, 2014 - Karen Feinen shared this recipe with discussion groups: Life on the Road Make It Yourself Simplicity
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Nov 23, 2013 - Cindy Smith Bryson shared this recipe with discussion group: All Appetizers and Beverages, All the Time!
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Robin Santy granof3
Oct 28, 2013
How long can you store this? I was thinking about making this for a holiday gift.
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Martha Christian marthalc
Oct 22, 2013
If I could give this a million stars, I would. So absolutely delicious. I have shared with so many friends! Better than Starbucks pumpkin latte by far!