Updated: Aug 31
An amazing plant-based, vegan-friendly, soy-free, dairy-free, and gluten-free Pumpkin Spice Creamer recipe that makes approximately 32 ounces, taking about 5 minutes to prepare, with an additional 5 minutes of cook time.
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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 was Silk's Almond Pumpkin Spice Creamer, but the ingredients weren't great.
Almondmilk (filtered water and almonds)
You will notice a few concerning ingredients if you've read my post, The Truth About Toxins In Your Food. 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 really enhances the flavor of this creamer and makes all the deliciousness come together perfectly.
Since I am an oat milk person, I used my Thick & Creamy Oat Milk as the base, but I did not add the coconut cream, as it would have made it too thick, considering I was already using sweetened condensed coconut milk.
Personally, I prefer to be able to customize my foods, considering I have allergies and sensitivities. For instance, I am sensitive to vanilla, so as much as I love it, I had to substitute it for almond extract in this recipe. I also like to know exactly what is in my food, and I find comfort in knowing my meals are organically made.
So, without further ado, I introduce my Pumpkin Spice Creamer recipe. Since I am allergic to soy and have adapted to a plant-based lifestyle (no meat or dairy), this recipe is vegan-friendly, plant-based, soy-free, dairy-free, and gluten-free. This creamer can be used as is in your coffee, or you can use a handheld frother to make foam.
Plant-Based Pumpkin Spice Creamer
8 oz. can of sweetened condensed coconut milk
2 cups plant-based milk (try my thick & creamy oat milk recipe)
4 tbsp. of pumpkin purée
4-8 tbsp. maple syrup
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
Gather the ingredients, preferably organic: sweetened condensed coconut milk, plant-based milk, pumpkin purée, maple syrup, vanilla or almond extract, ground cinnamon, ground cloves, ground nutmeg, and powdered espresso.
In a high-speed blender, add all the ingredients, blending until smooth.
Transfer the Pumpkin Spice Creamer to a 32 oz. glass milk container and keep it in the refrigerator for 2-4 weeks.