Pumpkin Coffee with Cinnamon Browned Butter Whipped Cream
This fall-inspired coffee recipe is full of warm spices and layered with comforting flavors.
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:
- In a small sauce pan on medium heat, combine the half-and-half and dark brown sugar, whisking until sugar dissolves, about one minute.
- 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.
- Set aside.
Whipped cream:
- 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:
- Pour hot coffee into a mug until it is about half full. Add creamer to taste (2 parts coffee to 1 part creamer recommended).
- Top with whipped cream and a sprinkling of cinnamon if desired.
- Enjoy!
Recipe by: @heathershomebakery