Pumpkin spice lattes are all the rage this time of year. I mean, it can be 85 degrees outside and girls will still be sipping on them. I love buying pumpkin flavored coffee creamer, but what I don’t love is what I see on the ingredients label. Store bought coffee creamer is packed with preservatives and chemicals, things our bodies do NOT need. Luckily, there is a way to make homemade pumpkin coffee creamer that is non-dairy and guilt-free! Your body AND your taste buds will love this recipe.
- 2 cups of original almond milk or soy milk
- 2 tbsp canned or fresh mashed pumpkin, NOT pumpkin pie filling
- 2 tbsp maple syrup or agave
- 1 tsp cinnamon
- 1/3 tsp nutmeg
- 1/3 tsp ground ginger
- ½ tsp vanilla extract
If you want you can substitute the cinnamon, nutmeg, and ground ginger for “pumpkin pie spice” store bought spice. Whisk all of the ingredients except the vanilla together in a saucepan over medium/high heat. Heat until it is steaming but not boiling. Whisk in the vanilla and let the mixture cool. Pour it into a jar, shake it, and then store it in the fridge. It is literally that easy to make your own coffee creamer!
I cannot wait to try this, I plan on making my own coffee creamer concoctions more often!