Pumpkin Batch with Spiced Cream

One of the easiest ways to spice up your cup of Pumpkin Batch is with spiced cream. Keep some in your fridge to make your Pumpkin Batch extra spicy.


½ cup of cream, half and half, milk, or non-dairy milk

A very light sprinkle of cloves (less than 1/8 of a teaspoon)

1/8 teaspoon of nutmeg

1/8 teaspoon of cinnamon

2 Tbsp brown sugar (optional)

½ tsp vegetable oil (optional for non-dairy milk versions)


Add all ingredients together, put in a container with a tight seal lid, and shake until mixed. Store unused portions in the refrigerator for up to one week.

If you’re using non-dairy milk, adding ½ teaspoon of vegetable oil will make the mixture creamier. We like it sweet, and brown sugar, while optional, does add a warm depth.

Grate fresh nutmeg onto the coffee and creamer right before drinking for a little extra fragrant spice.

Written by Prescott Smith

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