Recipe Collection: Pumpkin Spice Creamer

At 29 years old, I tried pumpkin spice creamer after years of being convinced I hated it – I was utterly incorrect. This turned into an expensive seasonal habit that also happened to be filled with toxins.

My favorite brand’s ingredients weren’t great: almond milk (filtered water and almonds), cane sugar, sunflower oil, pea protein, potassium citrate, baking soda, sunflower lecithin, natural flavor, sea salt, and gellan gum.

You will notice a few concerning ingredients if you’ve read our blog, Understanding Food Toxins. Between fillers and natural flavors, I knew I couldn’t keep consuming this with my morning organic coffee, so I decided to make my own.

It only took me two attempts to perfect this recipe, and oddly, the secret ingredient is powdered espresso, which enhances the creamer’s flavor and makes all the deliciousness come together perfectly.

Pumpkin Spice Creamer

Since I am plant-based, my ingredient choices may differ from yours, and that’s okay. I’m an oat milk girl, so I used homemadeoat milk as the base. You can use whatever you prefer for this recipe to ensure it meets your liking.

Ingredients:

• 1 8oz. can of sweetened condensed milk
• 2 cups preferred milk 
• 4 tbsp. of pumpkin purée
• 4-8 tbsp. maple syrup or honey
• 1 tsp. vanilla or almond extract 
• 1/4 tsp. ground cinnamon 
• 1/4 tsp. ground cloves
• 1/4 tsp. ground nutmeg
• 1/4 tsp. powdered espresso 

Directions

Step 1 (Option A): If you have a high-speed cooking blender like myself, add all the ingredients to your cooking blender and set it to the alternative milk setting.

Step 1 (Option B): If you don’t have a high-speed cooking blender, add all the ingredients into a saucepan on medium-high heat for about five minutes, occasionally whisking until the sweetened condensed coconut milk dissolves.

Step 2: Transfer the creamer to a 32 oz. glass milk container and keep it in the refrigerator for 2-4 weeks.

What’s your favorite fall-inspired creamer flavor?