Homemade Coffee Creamer (Pumpkin Spice)

Ingredients and Weight:

1. Heavy Cream: 500 ml
2. Whole Milk: 500 ml
3. Pumpkin Puree: 1 cup (200 grams)
4. Sugar: 1/2 cup (100 grams)
5. Ground Cinnamon: 2 tablespoons
6. Ground Nutmeg: 1 teaspoon
7. Vanilla Extract: 1 teaspoon
8. Salt: 1/4 teaspoon

Preparation Time:

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes

Difficulty Level: Level 3 (Moderate)

Preparation Method Steps:

1. In a medium saucepan, combine the heavy cream, milk, and pumpkin puree.
2. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
3. Remove from heat and add the sugar, cinnamon, nutmeg, vanilla extract, and salt.
4. Stir well to combine all the flavors.
5. Let the mixture cool down at room temperature, then transfer it to a blender or food processor and blend until smooth.
6. Pour the mixture into a container and let it cool completely in the refrigerator for at least 2 hours before serving.
7. Serve chilled with coffee or as a standalone beverage.

Nutritional Information: (Per Serving)

• Calories: 380
• Fat: 24g
• Carbohydrates: 36g
• Protein: 5g
• Fiber: 2g
• Sugar: 30g (including natural sugar from pumpkin)

Dish Characteristics:

• A rich and creamy coffee creamer with a unique pumpkin spice flavor.
• Perfect for coffee lovers who enjoy a hint of autumn flavor in their morning cup of coffee.
• Easy to make at home with ingredients easily available in supermarkets in the United States.

User Comments:

1. "This is an excellent homemade coffee creamer! The pumpkin spice flavor is perfect for fall."
2. "I love how creamy and rich this creamer is. It's definitely better than store-bought versions."
3. "This recipe is easy to follow and makes a great gift for friends and family."
4. "The blend of flavors is perfect – not too sweet, just enough spice."

Special Precautions and Tips:

• Use fresh pumpkin puree for best results.
• Adjust the amount of cinnamon and nutmeg according to your preference.
• For a richer creamer, use full-fat milk and heavy cream.
• Make sure to let the mixture cool completely before storing in the refrigerator.