Pella Chronicle

October 15, 2013

Spiced Pumpkin Rum Coffee Creamer


The Chronicle

Pella —

1 can(s) sweetened condensed milk
1 c whole milk
1/2 c spiced rum
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 Tbsp vanilla
3 Tbsp pure pumpkin

Place all ingredients in a small saucepan. I prefer Corningware.

Heat on medium to low; whisk until all ingredients are mixed well.

Lower heat to low, cover with a lid. Heat for twenty minutes, stirring occasionally.
Pour into a ceramic creamer. Serve while hot in desired warm beverage. Store remainder in refrigerator for a week or less.