Is there anything more autumnish than the taste of pumpkin? It seems that every September, folks start waxing poetic about Pumpkin Spiced Lattes and pumpkin pie, and just about anything else you can possible add pumpkin to.
Like me, many of you love your PSL, but sometimes, you just want a hit of pure, creamy pumpkin.
When I discovered this recipe in a Gooseberry Patch cookbook, I knew I had to try it and share it with you all. Because it is the perfect cuppa for those chilly, fall evenings. And it works with coffee or without, for you weirdos who don’t care for coffee. (I’m talking to you, Chad.)
The real beauty of this recipe is that it can be single serving or made for the masses. Hot or cold. Add a scoop of ice cream or a dash of rum. Whatever floats your pumpkin boat.
It can be made dairy-free, low fat or full on fat, just by switching out the type of milk you favor.
But really, my favorite way to sip this stuff is hot, topped with a dollop of whipped cream, and a sprinkle of nutmeg. Just me and my mug, curled up on the left side of the sofa, a good book cracked open on my Kindle, all toasty and snug.
Hot Spiced Pumpkin Drink
- 2 cups heavy whipping cream
- 1/2 cup granulated sugar
- 1/3 cup canned pumpkin
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1 tsp vanilla
Combine cream and sugar in a sauce pan on the stove over medium heat. Stir until sugar is dissolved. Whisk in pumpkin, spices and vanilla and simmer on stove, stirring often, about 10 minutes until thoroughly heated. Serve with whipped cream. Can be stored in the refrigerator for up to 3 days.
Makes the perfect creamer for coffee, or lattes. Or serve chilled, with a scoop of vanilla ice cream.
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