I’m loving anything with a little pumpkin, I curious if I could look a little orange from eating too much pumpkin? Okay, well I’m not eating THAT much pumpkin, but close! I love this creamer also because I have been using a whelp…soy creamer! Yes, I said it SOY. I’m not a huge fan of modified soy products, but being allergic to dairy and not really loving the sweetness to the coconut creamers I had to try something different. Well here it is, you can also use any type of ingredients if you don’t love pumpkin.
Pumpkin Spice Coffee Creamer
Gluten/dairy free/low sugar
2 cups unsweetened almond milk
4 tbs. Of pumpkin purée
1 tsp. of pumpkin spice (no sugar added)
2 tsp. of vanilla extracts
3 packets of Stevia (more or less on your preference)
Blend all ingredients in a blender on medium till smooth. Than transfer into a container of choice! Store in the fridge for 1 week. Enjoy!
A little tip: I use to reuse bottles, my favorite is finished wine bottles. They work perfect and their free if you have a bottle left over!
1 comment. Leave new
Thanks for the creamer recipe. The nice thing about the almond milk is that it stays fresh so long.