Pumpkin Spice Coffee Creamer, Dairy-Free
Servings: 16
Calories: 62kcal
This dairy-free pumpkin spice coffee cream is the real deal with pumpkin puree, coconut milk, your choice of plant-milk, and spiced just right with pumpkin pie spice and cinnamon. Add to your morning coffee for that comforting seasonal beverage you've been waiting for!
Print Recipe
Equipment
- stove top and saucepan
Ingredients
- 1½ cups coconut milk canned
- ½ cup oat milk or plant milk of choice
- 5 Tablespoons sugar
- 2 Tablespoons pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Add all indredients (coconut milk, oat milk, pumpkin puree, pumpkin pie spice, cinnamon) except for the vanilla extract to a sauce pan and whisk together.
- Heat over med/high, stirring often until the mixture comes to a boil. This may take up to five minutes.
- Turn down the heat to medium/low and continue to simmer for another five minutes, stirring occasionally.
- Remove from heat and add the vanilla extract.
- Pour into a one-pint glass jar with a lid. Place in the refrigerator to cool for about 6 hours or overnight.
Notes
Each serving size is 2 Tablespoons which is perfect for "coffee creamer", but when I'm going for something that more resembles a latte then I use more - one-forth cup at least.
Use the canned coconut milk. Using full-fat coconut milk will make your dairy-free creamer creamier, but lite coconut milk will save calories and fat.
If you want to make this creamer sugar-free, substitute monk fruit sweetener for the sugar. But understand the ratios for the brand/type you are using.
This should keep tightly covered in your refrigerator for up to a week.
Nutrition
Serving: 2Tablespoons | Calories: 62kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 56mg | Fiber: 1g | Sugar: 4g | Vitamin A: 308IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg