I am not ashamed to admit that I am a pumpkin spice fan! I have an entire page dedicated to all things pumpkin on my Pinterest page and have to hold back from buying the obscure pumpkin items each fall. With that being said I try to not over indulge with the pumpkin stuff. I love it…but I don’t love all the extra additives that come with pre packaged food. I do enjoy a good pumpkin spice latte, however I haven’t had one in years because honestly it is just too sugary for me and I feel as if it has lost its true pumpkin spice flavor. So, this year I decided to make my own homemade pumpkin spice creamer. Since quitting dairy after my second was born, I have gotten creative with dairy free alternatives and even after I reintroduced dairy back into my diet, I don’t eat it as much as I used to. Before, a splash of half and half was my favorite way to drink my coffee. I would even occasionally indulge in the store bought creamers. Now, coconut milk is my go to. I have gotten so used to having it in my coffee, when I order a coffee with dairy, the taste is almost foreign to me.
As fall sloooooowly approaches here in Sothern California I am ready for all the fall things and decided to go back to my pumpkin roots. The past few years between pregnancies, newborns and life, I stopped indulging in my guilty pleasures. I don’t know why exactly, but it is time for me to get back to that…anyone feel me? Read on for my simple pumpkin spice creamer receipe!
Dairy Free Pumpkin Spice Creamer Recipe
So as much as I enjoy indulging in pumpkin spice items, I try not to eat a ton of stuff with lots of sugar or additives. And lets be honest, one can easily put a tad too much creamer in their coffee especially when its a limited edition treat! That is why I wanted to make my own creamer this year. It was surprisingly easy and you probably already have most, if not all the ingredients in your house already.
1 Cup of coconut milk*
4 Tablespoons of agave or coconut sugar
3 Teaspoons Pumpkin Pie Spice
2 Teaspoons Vanilla extract
Combine all ingredients in a jar and shake vigorously till mixed well. Keep refrigerated for 5-7 days and shake well before using as spices can settle. That’s all you need for this simple homemade pumpkin spice creamer! No pureed pumpkin or obscure ingredients.
With this pumpkin spice creamer, don’t be afraid to reduce or add more of any ingredient. Some like sweeter coffee and others prefer just a hint or sweetness.
*You can use any type of non dairy milk or regular milk! Coconut is my favorite as it has a similar mouth feel as milk and foams up well! For those that do not like coconut milk or are allergic, you can use almond milk, oat milk or your preferred non diary milk.
Simple right! You can top off your hot coffee with this pumpkin spice creamer, steam it to top off your espresso or even use it in your afternoon cold brew treat.