After nearly three decades of being convinced I hated pumpkin spice, I finally decided to try it at the ripe age of 29. Boy, was I wrong! That stuff is delicious and quickly turned into an expensive seasonal habit.

As delicious as it was, I knew I couldn’t consume the added gums, flavors, and inflammatory oils every morning. That led me to make my own coffee creamer. Believe it or not, it only took me two attempts to perfect this recipe.

The best part about making food at home is being able to customize it. Personally, I find comfort in knowing what I make at home is organic (or at least GMO-free). As I played around with this recipe, I quickly learned the secret ingredient – espresso, which really enhances the flavor and makes all the deliciousness come together perfectly.

So, I introduce my oil-free, plant-based, vegan-friendly pumpkin spice creamer without further ado. It takes 5 minutes to make and can be made without coconut, dairy, gluten, grain, nuts, or soy. With one minor omission, it can even be whole-food plant-based (see recipe notes for details). You can use this creamer as is in your coffee, but I like to use a handheld frother to make foam.

INGREDIENTS

• 2 cups plant-based milk (I make sprouted oat milk; recipe coming soon)
• 8 oz. of sweetened condensed coconut milk (optional, but great for thickening (I use Let’s Do…Organic Sweetened Condensed Coconut Milk)
• 4 – 8 tbsp. maple syrup (depending on taste preference)
• 4 tbsp. of pumpkin purée (optional)
• 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

INSTRUCTIONS

1. Add all ingredients to a high-speed blender (I use the Pampered Chef’s Deluxe Cooking Blender). You can shake it to combine if you don’t have a blender.
2. Transfer the to a long-term storage container (I use a 32 oz. glass milk container) and keep it in the refrigerator for 2-4 weeks.

NOTES

• If you wish to make this whole-food, plant-based, simply omit the sweetened condensed milk.

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Pumpkin Spice Creamer

This oil-free, plant-based, and vegan-friendly pumpkin spice creamer takes 5 minutes to make and can be made without coconut, dairy, gluten, nuts, or soy. With one minor omission, it can even be whole-food plant-based.

Total Time5 minutes mins

Servings 32 ounces

Recipe by: Sarena-Rae Santos (The Holistic Hipppie)

Ingredients

1x2x3x

• 2 cups plant-based milk (I make sprouted oat milk; recipe coming soon)
• 8 oz. can of sweetened condensed coconut milk (optional, but great for thickening; I use Let's Do…Organic Sweetened Condensed Coconut Milk)
• 4 – 8 tbsp. maple syrup (depending on taste preference)
• 4 tbsp. of pumpkin purée (optional)
• 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

Get Recipe Ingredients

Instructions

• Add all ingredients to a high-speed blender (I use the Pampered Chef's Deluxe Cooking Blender). You can shake it to combine if you don’t have a blender.
• Transfer the to a long-term storage container (I use a 32 oz. glass milk container) and keep it in the refrigerator for 2-4 weeks.

Notes

If you wish to make this whole-food, plant-based, simply omit the sweetened condensed milk.

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