I made this this morning for my Wednesday morning Bible study and it turned out REALLY yummy!
Homemade Non Dairy Pumpkin Spice Creamer
2 cups Soy Milk
3 Tablespoons pumpkin puree (canned pumpkin – not pumpkin pie)
1 Tablespoon Maple Syrup – maybe 2 – with just one, it tasted like it could be a little sweeter
1 Teaspoon Vanilla
1 Teaspoon pumpkin spice
Wisk all ingredients together and heat in a saucepan until steaming. Remove from heat and drain through a mesh sieve. Let cool and serve. Place leftovers (if there are any ) in a glass container and refrigerate.
To make creamier and with regular milk:
In place of 2 cups of soy milk, use
1 cup milk
1 cup heavy cream