Tuesday, October 11, 2011

Pumpkin Mocha Almond Coffee Creamer

3 TBSP pumpkin puree
1 TBSP cocoa powder
1 tsp vanilla extract
1 tsp almond extract
dash nutmeg (optional)
1 1/2 cup milk
1 cup half and half
sweetener of choice (I don't take sweetener in my coffe but prefer 1 TBSP agave. Base this on how much sugar you normally take, about 1 TBSP per tsp you would put in a coffee.)

Combine ingredients in a saucepan over medium heat. Whisk well until combined and stir avoid to avoid scalding. Heat just until bubbles begin to form at the edges and remove from burner.

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