Pumpkin Pie Spice Coffee Creamer
- Yield: 1 cups
- 1cup half and half
- 1/4cup sugar
- 1teaspoon pumpkin pie spice
- In a small saucepan, heat half and half, sugar and pumpkin pie spice over low heat. Once small bubbles form around the edges of the pan and the sugar completely dissolves, take off the heat and use immediately or cover and store in the fridge for 2 weeks.
For more from Amber, try her Easy Coffee Creamer, Ginger and Molasses Coffee Creamer, Rosemary and Honey Coffee Creamer and Bourbon Vanilla Coffee Creamer. Also, visit her at For the Love of the South.