Non Dairy Pumpkin Spice Coffee Creamer

Pumpkin season is here at last , and we are all jumping on the bandwagon!  However, so many of the coffee creamers on the market aren't very organic or vegan friendly.  After a discussion I had with a close friend of mine about it, I decided to create something for her so she could join the party too.  I was a little nervous about this at first, but I am pleased to say that my Non-Dairy Pumpkin Spice Coffee Creamer is right on the money!

It is slightly sweet, spicy, creamy everything you want in your pumpkin spice coffee creamer.  The best part is, it is totally non-dairy!  I know you are going to love it, and I can't wait to share it with you!

Let's get started!

Non-Dairy Pumpkin Spice Coffee Creamer:
*Prep Time:  --  *Cook Time: 30 min.   *Difficulty:  Easy  *Servings:  1 quart

Ingredients:

• 2 c. Organic Vanilla Almond Milk
• 1/4 c. Organic Pumpkin Puree
• 1/4 c. Maple Syrup
• 1 tsp. Vanilla Extract
• 1 tsp. Salt
• 1 Cinnamon Stick
• 1 inch section of Fresh Ginger
• 1/2 tsp.  Fresh Nutmeg, grated
• 1 tbsp. Whole Cloves

To get this fall party started, you'll want to place a sauce pan over medium/high heat and add the almond milk.

Next add the pureed pumpkin to the almond milk.

Now you can add the maple syrup.
This the only form of sweetener you will be adding, so if you want it sweeter, add a little more.
If you would rather not have the sweetness, add less or none at all.
You can also substitute honey.

Add the vanilla extract.

And whisk it all together until the pumpkin is mixed into the almond milk.

Now add the cinnamon stick,

Ginger,

And clove.

Grate in the fresh nutmeg.

And finally add the salt.
Give everything a nice little stir.

Bring to a simmer and then drop the heat to low.
You just barely want bubbles around the edge of the creamer.
Let the creamer simmer for 10 minutes.

After 10 minutes turn off the heat, cover and let it steep for 20 minutes.

After the 20 minute steep you can pour the creamer through a sieve.
You may have to help work it through the sieve with a rubber spatula.
Let the creamer come to room temperature, place a lid on it, and place in the fridge.
Once chilled you are ready to use!

I love this creamer so much.  It's not only good (and it is OH SO GOOD), but you can also feel okay about adding it to your morning cuppa. This Non-Dairy Pumpkin Spice Coffee Creamer is perfect for those crisp autumn mornings on the porch with your favorite brew so get in the kitchen and try it out today!  

And as always....

Happy Reading, Happy Eating, and Happy Living, 

~The Kitchen Wife~

Non-Dairy Pumpkin Spice Coffee Creamer:
*Prep Time:  --  *Cook Time: 30 min.   *Difficulty:  Easy  *Servings:  1 quart

PRINTABLE RECIPE:

Ingredients:

• 2 c. Organic Vanilla Almond Milk
• 1/4 c. Organic Pumpkin Puree
• 1/4 c. Maple Syrup
• 1 tsp. Vanilla Extract
• 1 tsp. Salt
• 1 Cinnamon Stick
• 1 inch section of Fresh Ginger
• 1/2 tsp.  Fresh Nutmeg, grated
• 1 tbsp. Whole Cloves

Directions:

1. Place a sauce pan over medium/high heat and add the almond milk, pumpkin puree, maple syrup, vanilla, cinnamon stick, ginger, cloves, salt, and grated nutmeg.  
2. Whisk everything together until smooth. 
3. Bring to a simmer and drop the heat to LOW.  You want the bubbles to just be forming around the edge.  
4. Simmer for 10 minutes. 
5.  Turn off the heat, cover, and let steep for 20 minutes.  
6. Pour the creamer through a sieve, into a storage container, and let come to room temperature.  
7. Cover and place in the refrigerator. 
8. Add to your favorite brew and ENJOY!