Tuesday, October 11, 2016

Homemade Coffee Creamers


Pumpkin Spice Coffee Creamer 

1 cup half & half
1 tsp vanilla
3 tbs pumpkin puree
6 tbs half & half
1/2 tsp pumpkin pie spice

The BH&G Oct 2016 issue, page 96 has a similiar recipe.



2 cups heavy cream, half & half or dairy or nondairy milk
14 oz can sweetened condensed milk
3 tbs canned pumpkin
1 tsp pumpkin pie spice
1 tsp vanilla

Store in refrigerator up to 2 weeks. Shake before serving.

Per tablespoon 54 calories, 4 g fat, 14 mg chol, 4 g carbs, 1 g protein, 0g fiber

Chocolate Coffee Creamer:
Prepare the BH&G recipe as directed, except omit the pumpkin and pumpkin pie spice. Add 3 tbs chocolate syrup.

Amaretto Coffee Creamer
Prepare the BH&G recipe as directed, except omit the pumpkin and pumpkin pie spice and vanilla. Add 1 tsp almond extract and 1/2 tsp cinnamon.

Caramel Coffee Creamer
Prepare the BH&G recipe as directed, except omit the pumpkin and pumpkin pie spice. Add 1/4 cup caramel-flavor ice cream topping.

French Vanilla Coffee Creamer
Prepare the BH&G recipe as directed, except omit the pumpkin and pumpkin pie spice. Substitute 2 tsp vanilla bean papste for the vanilla.

Hazelnut Coffee Creamer
Prepare the BH&G recipe as directed, except omit the pumpkin and pumpkin pie spice and vanilla. Add 2 tsp hazelnut extract.

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