As an artist and passionate foodie, Maggie Frank has made a career of serving up sweet treats. She found her love for food after experiencing the way a great meal or dessert can truly centerpiece celebration and bring people together. As a proud graduate of the Culinary Institute of America, she believes food is a way of life. Testing and sharing recipes that others can try out and bring into their own homes brings her a great feeling of fulfillment. Follow her adventures on instagram: @maggiefrank.bakes
a little bit about the recipe
If you’ve been looking for a way to enjoy pumpkin spiced coffee from the comfort of home, your search stops here! Add this cream to your favorite coffee blend, or home-pulled espresso shot!
SPECIAL EQUIPMENT:
Loose Leaf Tea Infuser / Strainer
TOTAL: 10m
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directions
In a small pot whisk together all ingredients with a whisk and simmer for 5-7 minutes to infuse the spices into the milk. Remove the pot from the heat and strain into your desired mug to remove any ground spices that did not fully dissolve.
Add to any brewed coffee or espresso, hot or iced! Let the cream chill in the fridge if you plan to use it for iced drinks.
Optional: Whisk heavy cream to a soft peak with a bit of sugar to garnish.
tips
If you are looking to use this cream to create a latte, use the suggested amount of milk and steam/froth before adding to your espresso!
If you plan to use this recipe as a replacement for a store-bought creamer, use the suggested amount of half and half for a more luxurious creamer.
Ground cassia cinnamon's spicy, warm flavor and aroma star in many homespun fall and winter recipes. Cassia is dominant variety of cinnamon in America.
Ground allspice is highly aromatic and even more pungent than its whole counterpart. As its name suggests it is redolent of a mix of spices including clove, cinnamon, nutmeg and juniper.
