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.
130grams(1 cup) full cream milk powder| or skim/goat/non-dairy milk powder
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.
GENERAL COOK’S NOTESAll 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