Friday, October 12, 2012

Dairy-Free Pumpkin Spice Coffee Creamer

homemade dairy free pumpkin spice cofee creamer

Like everyone else right now, I am obsessed with all things pumpkin spice.  I have seen several do-it-yourself creamer recipes floating around, so I decided to try my hand at making my own.  I pulled from several different recipes to create a dairy-free version that tastes heavenly.  Seriously, so delicious I almost skipped the coffee and drank the creamer straight-up.  Want to try it?

Dairy-Free Pumpkin Spice Coffee Creamer

1-Can Coconut Milk  (Not the kind that comes in a carton.)
1/2-Cup Pure Pumpkin Puree
1/3-Cup Organic Cane Sugar (Organic cane sugar is not as sweet as refined white sugar, so adjust or alter your sweetener to your tastes.)
2-tsp Pumpkin Pie Spice
1-tsp Vanilla Extract

Whisk together the coconut milk, pumpkin, sugar, and pumpkin pie spice over low heat.  Remove from heat when the mixture begins to steam.  Add in the vanilla extract.  Strain through strainer or cheesecloth into a glass bottle.  Refrigerate up to 5 days.

I highly recommend not skipping the straining step.  I portioned my batch off into strained and unstrained to see what I liked best, and the unstrained portion was too thick after refrigerating and didn’t do well in my coffee the next day.  Also, this is not going to give you a super creamy creamer if you’re used to using heavy dairy/cream, but it’s a yummy alternative nonetheless.  Use Kim’s method of freezing your remaining pumpkin puree.

homemade dairy free pumpkin spice cofee creamer

Have you ever tried to make your own flavored coffee creamer?  What flavors did you make?  I’d like to try some different flavors as soon as this pumpkin craze dies down.  Which will probably be January when I’m wishing for spring.

~julee~

9 comments:

  1. I buy hazlenut stevia, sweet leaf brand liquid (Amazon or Whole Foods)and add a dropper full and a tablesp0on or so of cocoa to my 20 ounce coffee. A splash of cream if you must. Stevia in my opinion can be nasty stuff--brand is everything. Their valencia orange is another good one for choc coffee or tea.

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  4. That is very creative, and lovely for fall! I don't really drink coffee, except for the occasional decaf, so I'm not into flavoured creamers. I go mostly for green tea. :)

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  5. Looks delicious :)


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  8. Oh my gosh I've been wanting to try something like this that's non-dairy. I drink coffee with cream every morning and I'm trying to cut back on my dairy intake. So I will definitely be trying this! Good work, guys!

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  9. While reading through your tutorial, I thought you said freeze your leftover creamer. Although you were talking about freezing the leftover pumpkin puree I am going to try freezing the creamer - in ice cube trays. I know I will not be abe to drink it al in 5 days, so I hope this works! I am also thinking this would make a great gift in a mason jar along with a mug and some coffee and a bag of homemade cookies in a gift basket

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