Pumpkin Spice Cream

Who doesn’t love PSL season? Even if you claim you don’t … I can almost guarantee there is part of you deep down that loves it. Whether it is the cooler temperatures, the PSL flavored beverages everywhere, the fall colors etc. It is all so beautiful. This year I fell in love with the Pumpkin Cream Cold Brew Coffee from Starbucks but I CANNOT justify spending $5 a day on coffee. That being said, I was determined to have this PS option at home. I of course created an adult only option as well and added a little whiskey. Both are delicious and I wont judge if you put a little extra whiskey in yours.

Ingredients

  • 2 Cups Unsweetened Almond Milk

  • 1/2 Can Pumpkin Puree

  • 1/3 Cup Brown Sugar

  • 1 Tsp. Pumpkin Spice

  • 1/2 Tsp. Cinnamon

  • 1/4 Tsp. Salt

  • 1.5 Oz. Whiskey (optional)

Directions

  • In a large pan, add all ingredients (except the whiskey) and cook on low to medium heat. Cook just until it starts to steam, don’t allow it to simmer.

  • Remove from heat. Grab a sieve and place over top of a large bowl. Drain mixture through the sieve to reduce the amount of chunks in the mixture. After it has been strained, this is where you would add the whiskey if you wanted to. Mix well.

  • Transfer to a bottle with a seal-able lid and cool in the fridge. Best if cooled for 8 hours. Mixture can last in the fridge for approx. 1 week (I doubt it will last that long though). It can be added to hot coffee, cold brew coffee or it is even good enough to enjoy on it’s own.

DrinksJessica DeRaaf