Cinnamon Vanilla Cream Recipe

Nothing goes better on warm pumpkin bread or hot oatmeal on a cold morning than my cinnamon vanilla sauce.  It’s just perfect for those crisp mornings after the leaves have started changing colors outside. 

And you are in luck!  I have a recipe! 

To make a quart sized mason jar of cream you will need

2- 12 oz cans of evaporate milk

1 cup of sugar

4 tablespoons of cornstarch

3 teaspoons of pure vanilla extract

4 cinnamon sticks (the thinner the sticks, the better they will be)

In a sauce pan on medium heat, add the two cans of evaporated milk with the sugar, cornstarch, and the cinnamon sticks.  Stir occasionally, making sure that as the cream warms and thickens that it does not stick to the bottom of the pan.  Once you feel it start to thicken, take it off the heat and add the vanilla extract.  Pour into mason jar and cool in the refrigerator. Leave the cinnamon sticks in for added flavor later on!

After it is done, pour onto almost anything.  Your taste buds will absolutely LOVE you for it!  It goes really great on my Banana Bread.

What would make this recipe even sweeter?  Make your own vanilla for it.  Click here for instructions.

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