Another throwback post – and a fabulous fall staple!
Okay, I know this isn’t strictly crafty, but who can resist this recipe in the fall?
1 c. milk (I used 2%, but I don’t think it matters what kind)
1 c. heavy cream
2 tbsp pumpkin puree
4 tbsp maple syrup
1 tbsp vanilla coffee flavoring syrup (I used Torani)
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
pinch of cloves
pinch of ginger
I mixed all the ingredients in a nalgene water bottle first, because shaking it all together is much better for mixing it than whisking. After I shook it (for only about 30 seconds so the cream doesn’t coagulate) I heated it all in a pot on medium until the mixture turned orange and the spices began to float. Ta-da! Jar and enjoy.
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