Non-Dairy Pumpkin Spice Latte Creamer
What Are Creamers?
Creamers, usually used in coffee, are just another name of Infused Milks. This is milk that takes on a flavour that you add to help you add it into something else. So how does it infuse?
Infusing the milk means that your flavour binds to the fats in the milk. The fattier the milk, the more the flavour infuses. That’s why a lot of people use infused milk for things like eclair filling.
To infuse the milk, you need to heat it up. Heating it up adds the activation energy needed to actually force the milk to bind to the added flavour. Without the added energy, it would be like having an unopened jar of peanut butter and jelly next to each other. The energy you add is the same as opening the jars and actually making your PB&J.
Heating it too much, however, makes the milk go through a Maillard Reaction. A Maillard Reaction is when you heat something to the point where it cannot return to its previous state. A cooked egg can never go back to its uncooked form, a baked bread can never go back to being dough. Everything has a certin temperature where they are forever changed, and for dairy milk that temperature is 100°C/212°F. Non-dairy milks tend to have a higher point of this reaction but the bottom line is: Do not boil your infused milks.
Boiling your milk will denature your milk prteins and “break” your milk mixture. The water content in the milk (87%-ish usually) starts to evaporate, your whey proteins start to curdle and denature, and the natural sugars start to burn.
What is creamer used for?
Coffee (usually)
Pastry cream flavouring
Flavoring & moistening sponge cakes
Ice cream flavoring
Oatmeal
Etc
Non-Dairy Pumpkin Spice Latte Creamer
Simone Peironnet | 7/20/2021
prep time: 5
cook time: 5
rest time: 10
total time: 20 minutes
Servings: 16oz
Ingredients:
1/2 Cups White Sugar
2 Cups Extra Creamy Oatmilk or Oat Cream
3 Tbsp Pumpkin Puree (NOT Pumpkin Pie Filling)
- 1 Small Cinnamon Stick
- 2 tsp Pumpkin Spice
- 1/2 tsp Cardamom
- 1/2 tsp Nutmeg
- Pinch Salt
- 3 tsp Vanilla Extract
Special Equipment: Fine Strainer or Cheesecloth
Instructions:
- In a medium sauce pan, combine all ingredients except vanilla over medium heat. Whisk to combine the pumpkin puree. Heating up the milk helps the natural fats in the oat milk take on the flavours around it because the heat adds the acitivation energy needed to bind the flavour to the fats. Allowing your mixture to boil would start to denature the proteins in your milk and break your mixture.
- Careful not to boil your mixture, keep whisking until sugar is dissolved. Once sugar is fully dissolved and milk beginning to froth slightly, remove from heat and stir in your vanilla extract.
- Strain over a fine mesh strainer or cheesecloth into a heat resistant jar (Mason Jar, etc to prevent the glass cracking). Allow to cool to room temperature.
- Store in the fridge for up to 2 weeks and enjoy hot or cold!
Serving Suggestion:
- 4oz PSL Creamer + 8oz Cold Brew
