Pumpkin Spice Almond Coffee Creamer

By BlueSchmoo

Pumpkin Spice Creamer
September 12, 2012
By Urban Earthworm
Keeps for about 1 week in the fridge

Ingredients

• 2 2 2 cups Almond Milk*
• 2 2 2 tbsp mashed pumpkin (canned is fine, but make sure it’s just pumpkin and not pumpkin pie)
• 2 2 2 tbsp maple syrup**
• 1 1 1 tsp cinnamon***
• 1/4 1/2 1/4 1/2 1/4 - 1/2 tsp nutmeg***
• 1/4 1/2 1/4 1/2 1/4 - 1/2 tsp ground cloves***
• 1/4 1/2 1/4 1/2 1/4 - 1/2 tsp ground ginger***
• 1/2 1/2 1/2 tsp vanilla extract*
• to you use Vanilla Almond Milk, you may not need to add any additional vanilla. You can also use Soy Milk, Rice Milk, Flax Milk, or Hemp Milk. Do not use animal milk.
• to spices to taste. You can also substitute pre-mixed “pumpkin pie spice.”

Details

Servings 2
Adapted from urbanearthworm.org

Preparation

Step 1

Directions

1. Whisk all the ingredients, except vanilla if you’re planning to add some, together in a sauce pan over medium-high heat.

2. Heat until steaming, but not boiling.

3. Whisk in vanilla.

4. Pour into a jar for storage.

It’s that easy!