So Close

Getting me through finals week right now: homemade pumpkin coffee creamer.



Pumpkin Spice Coffee Creamer: (adapted from Deliciously Organic)

1 cup milk
1 cup cream
3 tablespoons pumpkin puree
1 teaspoon pumpkin spice (or any combination nutmeg, cinnamon or cloves)
4 tablespoons maple syrup
1 teaspoon vanilla extract (or vanilla bean paste)

Combine all ingredients and heat in a saucepan over medium heat, just until the mixture begins to steam. Remove from heat and strain through a fine mesh sieve into a glass jar. Refrigerate and then pour into your coffee at all hours of the day or night.

I seriously love this stuff. And I only feel slightly guilty for the realization that I drank the last jar in a five-day period, meaning both that I drank way too much coffee and that I drank a cup of cream on my own. Such is life sometimes.

In other news, after I turn in a billion papers this coming week, I'm only a few days away from our much anticipated trip to Oregon, which means we have to eat all the food in our fridge in the next 10 days. Fortunately, it also means that after a year and a half of being gone, I finally get to come home.

Viva la Oregon and coffee creamer!