Pumpkin Spice Creamer
Total Time 15 Minutes
- 1 Litre whole milk
- 115g cooked pumpkin puree (see Tips)
- 80g light soft brown sugar
- 1 teaspoon ground cinnamon, plus extra for sprinkling
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 tablespoon vanilla extract
- Squirty cream, dairy spray cream or softly whipped double cream, for serving
- Whisk together the milk, pumpkin, sugar, cinnamon, ginger, nutmeg, allspice and vanilla together in a large saucepan. Bring to a simmer over medium-high heat without letting the mixture boil. Simmer for a further 5 minutes, whisking occasionally.
- Pour into 4 heatproof glasses. Top each with a swirl of cream and sprinkle with the extra ground cinnamon. Serve immediately.
- Add a cinnamon stick to each for a little extra flair and flavour.
- Add a shot of espresso or a shot of whisky to make this kid-friendly treat a little more adult.
- For an even easier drink, omit the pumpkin entirely. Even without the pumpkin, the “pumpkin pie” spices will still make a yummy, sweet drink that kids will love.
- You can buy 425g cans of ready cooked pumpkin puree from various online retailers or some independent food stores or delis.
- To make homemade pumpkin puree, place 350g diced pumpkin flesh on a baking sheet lined with baking paper. Roast in a preheated oven at 200ºC (180 ºC for fan assisted ovens) gas mark 6, for 20-25 minutes or until very tender. Cool completely then pulse in a food processor until smooth. Any left over puree can be frozen in small batches for up to 2 months.