Dairy-Free Pumpkin Spice Coffee Creamer

Dairy-Free Pumpkin Spice Coffee Creamer

Add something special to your cup of coffee with this Dairy-Free Pumpkin Spice Creamer! A coconut creamer recipe made with cinnamon, ginger, nutmeg, allspice, and cloves. Gluten-free, vegan.

Course Breakfast, Drinks

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings tablespoons

Calories 37kcal

Author Tessa

Ingredients

13.5 oz can (~1 ½ cups ) full fat coconut milk or unsweetened almond milk
¼ cup maple syrup
3 ½ tablespoons canned pumpkin puree
½ teaspoon pumpkin pie spice
1 teaspoon pure vanilla extract

Instructions

Combine coconut milk, maple syrup, pumpkin, and pumpkin spice in a small saucepan and whisk to integrate. Cook over medium heat for about 5 minutes. Whisk periodically until all ingredients are incorporated.
Add vanilla extract and whisk to combine.
Remove saucepan from heat and allow to cool. Transfer vegan creamer to an airtight bottle or container.
Store in the refrigerator for up to seven days. Shake before use as spices will settle.

Notes

Make sure you use pureed pure pumpkin and not pumpkin pie filling! You can even roast your own pumpkin.
Any non-dairy milk will work in this recipe. Texture and thickness will vary by type of milk.

To freeze: Pour creamer into ice cube trays and freeze. Once frozen, transfer cubes to a freezer-safe ziploc bag and keep them in the freezer for up to three months.

Nutrition