For Sabrina who asked me for this recipe today at work.
Pumpkin Spice Coffee (Latte) Creamer:
1 1/2 C 35% Whipped Cream
14oz Sweetened Condensed Milk
1/4 C Canned Pumpkin Puree
1/2 tea: Ground Cinnamon / Allspice
Cook 1/2 C of the cream with the puree and spices over a simmer for 15-20 mins.
Cool the mixture about 15 mins before whisking in the other 1 C cream and condensed milk. When fully combined, cool down in the fridge completely.
Use all up in one week. Shake before you use each time.
Another for Sabrina!
Made a batch yesterday, and after a night in the fridge, it’s thick, and gooey, and so tasty. I recommend this one. I use 2 tbsps. per coffee mug if that helps.
I’m out of vanilla extract. ACK!!
Homemade Vanilla Extract
I know, right? This is a baker’s worst nightmare, and a total disaster. {sigh}
Guess this means a trip to the booze store across the street tomorrow morning is in order. I’ll head over the second they open just like the booze hounds.
(I shouldn’t joke. Have you ever talked to anyone who works at a liquor store? Their stories are all achingly depressing, and they hate serving those so desperate for their fix because there will be a line up before the store opens every day, regardless of the time of year or economy, and the customers are fairly belligerent and unpleasant to deal with if their drink of choice isn’t in stock.)
But, since I don’t drink, my pilgrimage will be for the purpose of picking up a small bottle of vodka for the express purpose of pouring it into a jar over the vanilla beans I have so it can ferment over two months and turn into a jar of lovely vanilla extract. This method is all the rage with the bakers online. Just do a quick Google search for ‘homemade vanilla extract’ to see what I mean. And since I’m sensitive to all the other gunk manufactures may put into their commercial vanilla extracts, this is my safety plan.
If you’re into making your extracts or even your own booze, check out my Pinterest Füd: Extracts & Booze board:
I should have planned this better. I will have to rely on almond extract for all my baking needs for the foreseeable future. I guess things could be worse. I could be suck using that stuff from Costco that burns the back of my throat and makes me all dry heave-y. That would be what I call dire. Yikes.
While thinking about The Queen’s Pumpkin Scone Clones, the recipe for Pumpkin Syrup popped into my head. If you can’t make or eat the scones, at the very least you should be able to still enjoy some of the same pumpkin flavour in your tea or latte, right?
PUMPKIN SYRUP:
2 C sugar (of your choice)
2 C water
2 tbsp pumpkin puree (not pre-made pie filling, just the pulp)
2 1/2 tea pumpkin seasoning **
** Can be store bought or it can be a mix of 2 tea ground cinnamon, 1/2 tea each of ground nutmeg and ground ginger. **
Simmer boil everything for 15 minutes, whisking every minute until the sugar and spices are fully blended into the water, in a small saucepot. Remove the pot from the burner for ten minutes to cool before straining the pumpkin puree out.
Decant the finished thinned out syrup into a lidded jar and refrigerate overnight. You will have lovely, thick syrup to add directly to your morning coffee or into your milk before you froth it to create a lovely PS. You’re welcome!