October 10, 2016

Pumpkin Spice Coffee Creamer

2 cups (or 1 can) of full fat coconut milk. You can also mix any combo of almond milk with the coconut milk or just almond milk. But using full fat coconut milk is going to give you that creaminess that we all want in a coffee creamer. 

1/4 cup pumpkin purée
1 and 1/2 teaspoons cinnamon
1/2 teaspoon of  nutmeg
1/4 teaspoon of cloves
Dash of ginger 

(You can sub 2 1/2-3 teaspoons of pumpkin pie spice for all the spices above) 

1 teaspoon vanilla extract
2-3 tablespoons pure maple syrup (depending on how sweet you want it). This is optional. You can leave it out and sweeten your coffee instead. 

Process or blend for a few seconds to mix well. Then transfer to an airtight container and store in the refirdgerator for 3 days. 

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