Easy Pumpkin Spice Coffee Creamer Recipe
By UrbanEarthworm on September 09, 2014
Featured Member Post
My Pumpkin Spice Coffee Creamer has got to be one of my all-time favorite recipes. And I couldn't be more excited to roll it out again this year having finally moved back to a climate with an actual fall! I can hardly wait for sweaters, colorful leaves, and apple cider. For now, I'll be taking a break from tea in the morning to spice my coffee up with some Vegan Pumpkin Spice Creamer.
The Pumpkin Spice Latte is a quintessential flavor of fall. But if you, like me, live way too far from the nearest Starbucks, or if you just don’t like to dish out $4.25 every time you want that quintessential flavor, perhaps you should try out my simple, but utterly delicious Pumpkin Spice Coffee Creamer recipe.
Part of the reason I love fall so much is because of the flavors. Hot, spicy drinks. Pumpkin, squashes, and other roasted veggies. Cinnamon and nutmeg and ginger! Wonderful. And, thankfully, all things I can use to get my fall fix even when there are no beautiful Fall colors, crisp breezes, or hayrides and when the only sweaters I’m wearing have short sleeves.
Even though I am a complete coffeehouse addict, I’m still not the type to be spitting up almost $5 a pop on a regular basis for fancy coffee drinks. MacGyver and I hit up coffee houses as a treat. One of our favorite impromptu dates is always to grab coffee down by the waterfront then go for a long walk. Those rare treats don’t even come close to filling my Pumpkin Spice coffee requirements for the season, though.
Enter Pumpkin Spice Coffee Creamers. My absolute thrill at discovering these fancy holiday creamers in the grocery store was short-lived. Most grocery store coffee creamers are full of all sorts of yucky stuff: hydrogenated oils, high fructose corn syrup, and worst of all (in my opinion)factory-farmed milk. The way those cows are treated is enough to make me wretch. And I can’t even bear to think about what they do to all those little baby calves. Not to mention the stomach-turning health detriments caused by dairy.
Any way you slice it, whether it’s health concerns, sugar issues, fat issues, lactose issues, ethical, or humane issues, I just couldn’t continue buying those creamers. Your purchases say something! Not just about you, but about where you stand on various issues. I try very hard to keep my money where my mouth is, so to speak.
So, while I was sitting around pouting about the fact that the nearest Starbucks, where I could get a soy Pumpkin Spice Latte, was 40 minutes away, it occurred to me that there really isn’t all that much to coffee creamers. I mean, really, it’s just sweetened, flavored milk, right? So why not try to make my very own Urban Earthworm Ethical, Vegan, Healthier Pumpkin Spice Coffee Creamer? And, that night, that is just what I did.
I kept the recipe simple (mostly because I was trying to do this before making dinner ;-)), and was surprised by what a breeze this was to make. And, like most of my recipes, it’s pretty easily customized based on what you have on hand.
Makes about 2 cups of creamer
- 2 cups almond milk*
- 2 tbsp mashed pumpkin (canned is fine, but make sure it’s just pumpkin and not pumpkin pie filling)
- 2 tbsp maple syrup**
- 1 tsp cinnamon***
- ¼ - ½ tsp nutmeg***
- ¼ - ½ tsp ground cloves***
- ¼ - ½ tsp ground ginger***
- ½ tsp vanilla extract*
* If you use vanilla almond milk, you may not need to add any additional vanilla. You can also use soy milk, rice milk, flax milk, or hemp milk. Do not use animal milk—it will separate, spoil quickly, and taste off.
** Adjust to taste and desired sweetness. If you use sweetened almond milk, you won’t need as much sweetener. Fair Trade/Equal Exchange brown or white sugar or agave nectar can be substituted for the maple syrup. The maple just falls up the flavor that much more.
*** Adjust spices to taste. You can also substitute pre-mixed "pumpkin pie spice."
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