Pumpkin Coffee with Cinnamon Browned Butter Whipped Cream

This fall-inspired coffee recipe is full of warm spices and layered with comforting flavors.

Pumpkin Coffee with Cinnamon Browned Butter Whipped Cream

Ingredients:

  Creamer:

  • 1 cup half-and-half
  • 1/3 cup pumpkin purée
  • ¼ cup dark brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • Pinch of salt  

  Brown butter whipped cream:

  • ½ cup heavy cream
  • 3 tablespoons powdered sugar
  • 1 tablespoon salted butter, browned then cooled {consistency should resemble a paste}
  • ½ teaspoon cinnamon
  • ½ teaspoon pure vanilla extract

Instructions:

  Creamer:

  1. In a small sauce pan on medium heat, combine the half-and-half and dark brown sugar, whisking until sugar dissolves, about one minute.
  2. Strain mixture into a small bowl and add remainder of creamer ingredients. Whisk vigorously until combined, about 30 seconds. Separation will occur so mix coffee creamer prior to use.
  3. Set aside. 

  Whipped cream:

  1. Combine all ingredients in a small bowl, and with a hand mixture (or in a standing mixture) beat on high until stiff peaks form.  

  Finished drink:

  1. Pour hot coffee into a mug until it is about half full. Add creamer to taste (2 parts coffee to 1 part creamer recommended).
  2. Top with whipped cream and a sprinkling of cinnamon if desired.
  3. Enjoy! 


 

Recipe by: @heathershomebakery

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