Homemade Dairy-Free Pumpkin Spice Creamer
This Homemade Pumpkin Spice Creamer is dairy free with all the fall flavors of your favorite coffee shop pumpkin spice latte. Made with only FIVE good-for-you ingredients.
Servings: 14 -16 servings
Ingredients
- 1 ½ cups vanilla almond milk or you can use whole milk
- 2 tablepsoons pumpkin puree use REAL pumpkin puree not pumpkin pie filling
- 2 tablespoons pure maple syrup
- ¾ - 1 teaspoons pumpkin pie spice see notes
- 2 cinnamon sticks
Instructions
- In small saucepan over medium-high heat, add the almond milk, pumpkin puree, maple syrup, and pumpkin pie spice and whisk together. Add cinnamon sticks and bring to boil, whisking occasionally.
- Let boil for 1 minute, then remove from heat and let creamer cool in pan 5 minutes before using in your coffee.
- Add creamer to your coffee as you would normally use creamer. I use about 2 - 3 tablespoons depending on the size of my coffee mug.
- Feeling fancy - add whipped cream and a sprinkle of cinnamon.
- Store leftovers in refrigerator for up to 1 week. Shake well before using.
Notes
Since I am a pumpkin spice fanatic, I love tend to use 1 teaspoon of pumpkin spice but if you're not the same; I suggest starting with 3/4 teaspoon. Taste and then adjust if more needs to be added.
Don't have pumpkin spice? No worries, you can make your own. For 1 teaspoon pumpkin pie spice, substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground nutmeg.
Recipe slightly adapted from Sally's Baking Addiction