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.
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