Dairy-Free Pumpkin Spice Coffee Creamer
Upgrade your morning coffee with this Dairy-Free Pumpkin Spice Creamer! It adds the perfect amount of sweetness and fall flavor to your coffee. Plus, this recipe is made with simple ingredients like coconut milk, maple syrup, and pumpkin puree.
Equipment
- 1 High Speed Blender
- 1 Mason Jar
Ingredients
- 13.5 Ounces Full Fat Coconut Milk
- ½ Cup Pumpkin Puree
- 2 Teaspoons Pumpkin Spice
- 2 Teaspoons Vanilla Extract
- 3 Tablespoons Maple Syrup
- ¼ Teaspoon Salt
Instructions
- Start by adding all ingredients into a blender. Blend on high until smooth and creamy.
- Pour the pumpkin spice creamer into a mason jar and store in the refrigerator for up to a week.
Notes
Expert Tips
- The full fat coconut milk will thicken up in the refrigerator. Just use a spoon to scoop it out and stir into hot coffee.
- To use an electric frother, just add a little hot coffee to help it melt!
- If you don't like your coffee creamer too sweet, only use 2 tablespoons of maple syrup.
- To make an iced coffee, just add cold brew or chilled coffee into a blender with the homemade pumpkin spice creamer. Blend on high until frothy and serve over ice.
How To Store Leftovers
Leftover pumpkin spice creamer should be stored in a mason jar or any airtight jar in the refrigerator for up to a week. You can also freeze leftovers in an ice cube tray! ** See full post for more information!Nutrition
Serving: 1ServingCalories: 124kcalCarbohydrates: 8gProtein: 1gFat: 10gSaturated Fat: 9gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gSodium: 81mgPotassium: 158mgFiber: 1gSugar: 5gVitamin A: 2384IUVitamin C: 1mgCalcium: 24mgIron: 2mg
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