- 1
Ingredients
- 1 cup of organic whole milk
- 1 cup of organic heavy whipping cream
- 3 tablespoons of organic pumpkin puree (I used 4-ha!)
- 1 teaspoon of pumpkin spice
- 4 table Maple Syrup (I prefer pretty high quality you can taste the difference) 1 teaspoon of vanilla extract
- (I also added 1 teaspoon of cinnamon)
Preparation
Step 1
Directions
Whisk milk, cream, pumpkin, syrup, and pumpkin spice together over medium heat. When it gets steamy remove from heat and add in the vanilla. Use a strainer to transfer the cream into a kar or pitcher... do not skip this step, trust me. I used a recycled frapachino bottle! Let it cool down and chill it the refrigerator. We have found that the flavor is stronger the next day. Another hint... the site suggests making a double batch but refrain for being as eager as we were-lol... one batch it makes a ton and it is so easy why not just make if fresh every few days.
Whisk milk, cream, pumpkin, syrup, and pumpkin spice together over medium heat. When it gets steamy remove from heat and add in the vanilla. Use a strainer to transfer the cream into a kar or pitcher... do not skip this step, trust me. I used a recycled frapachino bottle! Let it cool down and chill it the refrigerator. We have found that the flavor is stronger the next day. Another hint... the site suggests making a double batch but refrain for being as eager as we were-lol... one batch it makes a ton and it is so easy why not just make if fresh every few days.