Dairy-Free Pumpkin Spice Creamer
This homemade dairy-free pumpkin spice creamer is going to be your new fall obsession! When all of the coffee shops start launching their fall flavors, I like to make my own allergy-friendly versions at home that have better-for-you ingredients. Skip the $7 PSL at Starbucks and turn your home into a coffee shop. It is so fun! I have been dairy-free for 8 years and I have figured out how to make the BEST dairy-free coffee drinks. This pumpkin spice creamer is no exception. It works perfectly to make a pumpkin spice latte or matcha. Creamy coconut milk blends up with rich pumpkin puree, warm vanilla, sweetener and classic spices. It's also homemade, easy and fully customizable. It's seriously the perfect pick-me-up and something I look forward to every morning. It tastes way better than any store bought version!
Servings: 10
Calories: 106kcal
Equipment
- 1 blender
Ingredients
- 2 cups coconut milk
- ¼ cup coconut sugar or 3-4 dates
- ⅓ cup pumpkin puree
- 1 1/2 teaspoon vanilla
- 1 tablespoon pumpkin pie spice
Instructions
- Combine all ingredients in a high-speed blender.
- Serve with coffee or matcha and enjoy!
Notes
RECIPE TIPS:
Shake this pumpkin spice creamer before serving. It contains no gums or stabilizers, so the ingredients may separate or settle in the fridge.
Taste as you go with the sweetener. You can always add more!
Strain if you want an ultra smooth texture.
Nutrition
Calories: 106kcal | Carbohydrates: 5g | Protein: 1g | Fat: 10g | Saturated Fat: 9g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 7mg | Potassium: 145mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1273IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 2mg