Happy December, y’all!
I woke up this morning, looked out my snowy window and realized that I don’t own any snow pants.
This is a problem. And the bus comes at 7:30 a.m. which meant I got the privilege of freezing my rear end off as a wake-up call.
I realized that if I didn’t bring coffee outside with me, I may go the way of Jack Frost, so I took the extra hour that we had (if you’re doing the math that means I was up before 6:30 a.m…thanks kids!) and made myself a pumpkin spiced latte.
I’m a total pumpkin spice freak, so I’ve been looking for a better option than the pumpkin spice creamers you find at the grocery store.
And before you freak out, this super simple recipe did not take me an hour. And it made enough that I was able to refill my Steelers Tervis twice. Which was good because I also realized that it’s December in Michigan and I don’t own any gloves.
Paleo Pumpkin Spice Creamer
- 2 cups of Unsweetened Almond Milk
- 4 tablespoons of Pumpkin Puree
- 1/3 cup of Raw Honey or Maple Syrup
- 1 tsp of Pure Vanilla Extract
- 1 tsp Pumpkin Pie Spice
- A pinch of Sea Salt
- ¼ cup of Whipped Coconut Cream optional
In a medium saucepan, heat the almond milk, pumpkin puree, and pumpkin pie spice mix over medium heat.
Bring the mixture to a simmer. Let your latte mix simmer for 3 to 4 minutes until the pumpkin puree becomes fragrant (trust me, you’ll know), stirring occasionally.
No one likes burnt pumpkin!
Add the honey, vanilla, and a pinch of salt, then whisk the mixture well until the honey is completely dissolved.
Strain the liquid using a fine mesh sieve.
Using an immersion blender, froth your mixture.
To serve, pour your coffee into the mug of your choice, then add about 1/4 cup of creamer.
Gently stir your latte, then garnish it with a tablespoon of whipped coconut cream and a light dusting of ground cinnamon.
If you want to go for bonus points, you can make your own Pumpkin Pie Spice blend for this recipe:
- ½ teaspoon of ground cinnamon
- 1/8 teaspoon of ground cloves
- ¼ teaspoon of ground ginger
- 1/8 teaspoon of ground nutmeg
Please be careful while blending your hot pumpkin creamer. Use a thick towel to cover your immersion blender so that you don’t end up splashing scalding hot creamer all over you.
If you don’t finish it all, store your paleo pumpkin spice creamer in a glass jar in the fridge for up to 7 days.
When you want to use it, simply pour it into your coffee just like you would regular creamer.
What’s your favorite fall coffee creamer?