Food

It’s the season for pumpkin-infused “everything.” And believe me, pumpkin goes into almost any sweet or savory food or beverage, just take a look at the store shelves. Some stores even have an entire section devoted to the beloved gourd.

Coffee and hot chocolate can instantly turn into a cup of comfort and a cozy fall flavor with the addition of this creamy, frothy concoction. A little jar of this deliciousness can stay fresh in the fridge for a few days, and will yield 5 servings, when the cravings strike.

This is popular to serve atop not only hot coffee, but cold brew as well. Some coffee shops charge and arm and a leg for the barista to serve up pumpkin cream atop a cup of joe. But it’s super economical to make at home, and more nutritional to boot.

If you long for the flavors of fall in your mug, but don’t want to spend a lot of time or money at the coffee shop, store a jar of this rich, dreamy topping to mix into coffee, hot chocolate, or perhaps even a cup of chai tea.

Enjoy the first signs of fall with a cozy serving of Pumpkin Cream, and enjoy food made fresh!

Pumpkin Cream

1 cup half and half or dairy-free unsweetened oatmilk creamer 1/3 cup pumpkin puree ¼ cup maple or date syrup 1 teaspoon vanilla ½ teaspoon pumpkin pie spice Place half and half or creamer, pumpkin puree, maple or date syrup, vanilla, and pumpkin pie spice into a blender and blend on high until smooth and frothy.

Store in a sealed jar in the refrigerator for up to 5 days. When ready to serve, prepare your hot or cold beverage the way you like it (I add milk to my cold brew coffee) and then top with a large dollop of cold Pumpkin Cream.

Serving suggestions for Pumpkin Cream:
Iced chai tea
Iced latte
Iced coffee or cold brew
Hot coffee (with or without milk)
Hot chocolate
Makes 5 servings.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.