Tuesday, September 29, 2015

Non Dairy Pumpkin Spice Coffee Creamer

Pumpkin season is here at last , and we are all jumping on the bandwagon!  However, so many of the coffee creamers on the market aren't very organic or vegan friendly.  After a discussion I had with a close friend of mine about it, I decided to create something for her so she could join the party too.  I was a little nervous about this at first, but I am pleased to say that my Non-Dairy Pumpkin Spice Coffee Creamer is right on the money!

The creamer being poured into a translucent coffee mug.

It is slightly sweet, spicy, creamy everything you want in your pumpkin spice coffee creamer.  The best part is, it is totally non-dairy!  I know you are going to love it, and I can't wait to share it with you!

Let's get started!

Non-Dairy Pumpkin Spice Coffee Creamer:
*Prep Time:  --  *Cook Time: 30 min.   *Difficulty:  Easy  *Servings:  1 quart

Ingredients:

A picture of the ingredients needed for the creamer.
  • 2 c. Organic Vanilla Almond Milk
  • 1/4 c. Organic Pumpkin Puree
  • 1/4 c. Maple Syrup
  • 1 tsp. Vanilla Extract
  • 1 tsp. Salt
  • 1 Cinnamon Stick
  • 1 inch section of Fresh Ginger
  • 1/2 tsp.  Fresh Nutmeg, grated
  • 1 tbsp. Whole Cloves

The almond milk being poured into the sauce pan.

To get this fall party started, you'll want to place a sauce pan over medium/high heat and add the almond milk.

The pumpkin puree being added to the almond milk in the pan.

Next add the pureed pumpkin to the almond milk.

Maple syrup being added to the pot.

Now you can add the maple syrup.
This the only form of sweetener you will be adding, so if you want it sweeter, add a little more.
If you would rather not have the sweetness, add less or none at all.
You can also substitute honey.

Vanilla extract  being added to the pot.

Add the vanilla extract.

All of the Pumpkin Spice Coffee Creamer being whisked together in the pot.

And whisk it all together until the pumpkin is mixed into the almond milk.

A cinnamon stick being added to the pot.

Now add the cinnamon stick,

Ginger being added to the pot.

Ginger,

Cloves  being added to the pot.

And clove.

Nutmeg being grated into the creamer.

Grate in the fresh nutmeg.

Salt being added to the creamer.

And finally add the salt.
Give everything a nice little stir.

All of the ingredients being brought to a simmer.

Bring to a simmer and then drop the heat to low.
You just barely want bubbles around the edge of the creamer.
Let the creamer simmer for 10 minutes.

The pot, on the stove, with the lid on.

After 10 minutes turn off the heat, cover and let it steep for 20 minutes.

A mason jar, filled with creamer, with a sieve on top of it.

After the 20 minute steep you can pour the creamer through a sieve.
You may have to help work it through the sieve with a rubber spatula.
Let the creamer come to room temperature, place a lid on it, and place in the fridge.
Once chilled you are ready to use!

The creamer being poured into a translucent coffee mug.

I love this creamer so much.  It's not only good (and it is OH SO GOOD), but you can also feel okay about adding it to your morning cuppa. This Non-Dairy Pumpkin Spice Coffee Creamer is perfect for those crisp autumn mornings on the porch with your favorite brew so get in the kitchen and try it out today!  

And as always....

Happy Reading, Happy Eating, and Happy Living, 
~The Kitchen Wife~

Non-Dairy Pumpkin Spice Coffee Creamer:
*Prep Time:  --  *Cook Time: 30 min.   *Difficulty:  Easy  *Servings:  1 quart

PRINTABLE RECIPE:

Ingredients:
  • 2 c. Organic Vanilla Almond Milk
  • 1/4 c. Organic Pumpkin Puree
  • 1/4 c. Maple Syrup
  • 1 tsp. Vanilla Extract
  • 1 tsp. Salt
  • 1 Cinnamon Stick
  • 1 inch section of Fresh Ginger
  • 1/2 tsp.  Fresh Nutmeg, grated
  • 1 tbsp. Whole Cloves
Directions:
  1. Place a sauce pan over medium/high heat and add the almond milk, pumpkin puree, maple syrup, vanilla, cinnamon stick, ginger, cloves, salt, and grated nutmeg.  
  2. Whisk everything together until smooth. 
  3. Bring to a simmer and drop the heat to LOW.  You want the bubbles to just be forming around the edge.  
  4. Simmer for 10 minutes. 
  5.  Turn off the heat, cover, and let steep for 20 minutes.  
  6. Pour the creamer through a sieve, into a storage container, and let come to room temperature.  
  7. Cover and place in the refrigerator. 
  8. Add to your favorite brew and ENJOY!

3 comments:

  1. Looks amazing! How long is the shelf life and can it be frozen?

    ReplyDelete
    Replies
    1. Hi! Thanks so much for you comment! I had it for a week, and if I am to be honest, I don't know if it can be frozen because I have never tried it.

      Delete
  2. Made it with lactose free milk. Smells delicious. Can't wait to try it with my coffee. It's hard to find creamers with this flavor here in Puerto Rico. My co worker will be so please when I take this to work. Thanks for the recipe.

    ReplyDelete