Pumpkin all the time, pumpkin errrywhere, pumpkin errrythang! That can only mean one thing.
Fall is HERE!
Although summer will always have my heart (the warm sunshine, ice cream, the beach…), I am more than ready to welcome in the season where humidity is gone and Thanksgiving happens. Yep, I’m totally on the crisp mornings, cool evenings, hot cider drinking, pumpkin carving, apple picking, boot wearing, leaves changing train.
And I’m particularly excited for this fall, because its our first one in our new apartment and our first one living in the city. There are about a million festivals, farmers markets, orchards, and coffee shops I’m headoverheels excited about checking out! One of the best things about the Maryland/DC area is the fact that you get to experience all four seasons, in all their glory. The change in seasons is never just about the weather. Its about all the unique, distinct experiences you get to have with each one.
For instance, my fave thing ever – food! A change in season means a change in what’s in season.
Which brings me back to the land of pumpkin all the time, pumpkin errrywhere, pumpkin errrythang. I love it. And for now I’m going to eat and drink my fill of pumpkin (until about Thanksgiving when I’ll be like “Noooooo more pumpkin. Make it stop. Please.” JK, I’m still going to devour all the pumpkin pie). BUT for now, I’m definitely embracing all the bright orange, spicy goodness I can get.
Cue – pumpkin, real pumpkin, in my coffee. Obvi!
makes 2 cups
1 cup heavy cream
1 cup whole milk
1/4 cup pumpkin puree
1/4 cup sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
In a medium pot, whisk together heavy cream, whole milk, pumpkin puree, sugar, and pumpkin pie spice over medium heat. When the pot begins to steam, turn off heat and stir in vanilla.
Let the creamer cool and pour through a fine mesh strainer into a jar, then refrigerate. Shake well and enjoy with coffee or tea. Devour that deliciousness!
TINA’S TIP: Pumpkin creamer + chai tea = heaven.