Recipe: Homemade Pumpkin Spice Coffee Creamer
Spiced pumpkin lattes are synonymous with fall, and different versions can be found at many coffee shops and restaurants when the leaves start to change color. Unfortunately, many of the commercial recipes are chock-full of sugar (some as much as 25 grams per tablespoon), calories, allergens such as dairy and gluten, and chemical preservatives.
Since we love a good pumpkin spice latte, we decided to make our own coffee creamer with real pumpkin, real spices, and much less sugar and calories than the prepared versions.
This delicious recipe uses cashew milk in place of cream. We chose cashew milk because it’s thicker and richer than soy or almond milk, but you could make this recipe with coconut milk as well. Just know that full-fat coconut milk is going to add calories and fat to the final product- this is not necessarily a bad thing, we just wanted to let you know in case you were keeping tabs.
- 2 cups unsweetened cashew milk
- 1/4 cup unsweetened pumpkin puree
- 1/8 tsp cinnamon, or to taste
- 1/8 tsp nutmeg, or to taste
- 1/8 tsp ground ginger, or to taste
- 1/8 tsp ground cardamom, or to taste
- 1/4 tsp vanilla extract, or to taste
- 2 tbsp real maple syrup or honey, or to taste
Add all of the ingredients to a medium pot over medium-low heat. Whisk or stir vigorously to combine. Stir frequently for about 7-10 minutes or until evenly heated through. Transfer the mixture to a glass measuring cup, and let it cool completely to room temperature. Once cooled, whisk or stir the mixture again to distribute the spices evenly. Transfer to a glass jar or other airtight container and refrigerate until ready to use.
Gluten Free- Yes*
Dairy Free- Yes
Nut Free- Yes*
*While in theory none of the ingredients should contain gluten or nuts, please note that the manufacturing practices involved in the production of most packaged foods cannot guarantee this.
Macronutrient Content (approximate)
Whole recipe, with cashew milk and 2 TBSP maple syrup:
Calories: 179, Total Carbs: 33g, Sugar: 26g, Fat: 4g, Protein: 3g, Sodium: 327 mg
Serving sizes will vary. To figure out the nutrition per serving, simply divide the figures above by the number of servings you’ve made.
Did you make this recipe? What did you think? Let us know in the comments, or e-mail firstname.lastname@example.org.