Pumpkin Spice Creamer

The perfect pumpkin spice creamer recipe made with full cream powdered milk. Not only do you achieve pumpkin spice perfection, but by using powdered milk it lasts a long time and does not have to be refrigerated.

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Prep Time 5 mins

Total Time 5 mins

Course Drinks

Cuisine American

Servings 20

Calories 36 kcal

Ingredients

▢ 2 teaspoons pumpkin pie spice
▢ 4 teaspoons vanillin sugar/vanilla sugar
▢ 130 grams (1 cup) full cream milk powder | or skim/goat/non-dairy milk powder

Instructions

Place all ingredients in a bowl.
Use a whisk to mix thoroughly as a whisk will remove any lumps.
Store in an airtight container.
Shelf life is as long as the best by date on the powdered milk container.

Notes

GENERAL COOK’S NOTES

All oven temperatures are fan-forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.

All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified.

1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equal 1 tablespoon
I use the below unless specified in my recipes.

Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large)

NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY

Nutrition

Calories: 36kcalCarbohydrates: 3gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 24mgPotassium: 88mgFiber: 1gSugar: 3gVitamin A: 61IUVitamin C: 1mgCalcium: 61mgIron: 1mg

Keyword coffee mate, creamer using milk powder, recipes with milk powder

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