To cut down on the sweetness just a touch, I cut out the maple syrup and added a half teaspoon of pure maple extract. I also added another tbsp. of pumpkin puree. Holy cow--this is DELICIOUS. LOVE it.
To cut down on the sweetness just a touch, I cut out the maple syrup and added a half teaspoon of pure maple extract. I also added another tbsp. of pumpkin puree. Holy cow--this is DELICIOUS. LOVE it.
No silly, fluffy coffee flavors for me. I'm not looking for a wisp of flavor. I like my coffee flavors to smack me awake in the morning. So I skip adding the 10 ounces of cream at the end because it tastes watered down with it. Now it's like a sinfully delicious drill Sargeant. ATTENTION!
Better than store bought! I even used half and half instead of heavy cream to cut down on the fat and calories. So easy and so delicious!
This recipe was good as written for a sweet subtle pumpkin spice flavored coffee. The second time I made it for my personal taste - I used 10 Oz of sweetened consensed milk, 3 heaping tablespoons of pumpkin and 1-1/2 tsp of spice, this way it really gave me the less sweet coffee house pumpkin spice kick I was looking. Give it a try either way it's a good recipe. Thanks for posting!
I stumbled on this recipe by accident, and boy am I glad I did! This is absolutely fantastic. I made it on the stove instead of the microwave, but other than that I followed the recipe exactly. I made it using one of the pumpkin pie spice recipes that is also on this site. This is definitely sweet, but that's how I like it. My husband tried it as well and is very happy with it. This is a keeper and I will be making this again in the future. Next time I may try it using 2% milk and fat free sweetened condensed milk.
Thank you very much for sharing this recipe!
I absolutely love this recipe! I did add a tsp of pumpkin pie spice because I had it on hand. Also, I heated this on the stove over medium heat while whisking constantly because I don't like using a microwave. I store in a reusable plastic bottle in the refrigerator and make sure to put a piece of tape on it with an expiration date. I use the expiration date of the whipping cream. It said to use within 7 days of opening I think.
VERY good, tasty, easy recipe! I almost followed exactly .... I'm not one for "too sweet" not to mention, I didn't have maple syrup on hand. I subbed maple extract for the syrup as suggested by Sarah Jo and used 1/4 cup pumpkin puree. The changes wouldn't make much of a noticeable difference, I would think. The result of this recipe is a delicious creamer for your coffee! AND... I also used this with vanilla ice cream to make a pumpkin milk shake - WOW! Not something to use everyday if your counting calories, but an awesome treat for sure!
Really delicious way to enjoy seasonal coffee with real ingredients. I double the pumpkin and the spice. I just put everything in my blender no heating required.
Definitely needed more pumpkin for me but good start. Once I added a little more flavor was perfect!
