Dairy-Free Pumpkin Spice Creamer

Southern California is finally beginning to cool off. This is the beginning of “grouchy season” for me as I am really not a fan of winter or anything cold, for that matter. I strongly dislike cold weather, boots, and bulky clothes. I would much rather wear shorts, tank tops, flip flops and a pony tail all year round. The only thing that I look forward to during cold season are pumpkins, fireplaces, holidays, dinners with family and hot spiced drinks, so this Dairy-Free Pumpkin Spice Creamer should brighten up my fall and winter a little bit

I have never liked coffee which is pretty rare and ironic for a Costa Rican girl, I hear we have some pretty amazing coffee over there, but I would have to take their word for it. I drink this with my tea, English breakfast would be my choice of tea to mix with this creamer or you can also make a pumpkin steamer by just adding hot milk to it (almond, coconut or cow’s milk)

Ingredients:

1 Cup of full fat coconut milk, canned or homemade ( For the dairy version use heavy cream instead)
3 tbsp of homemade or canned pumpkin puree
1 tsp of ground cinnamon
1 tsp of vanilla extract
¼ tsp of nutmeg
¼ tsp of ground cloves
Sweetener to taste ( I used 4 tbsp of raw honey)

Preparation:

• In a large bowl whisk the milk, pumpkin puree and spices together, you can also use your blender for a smoother consistency
•  Pour mixture into a small saucepan over medium heat whisking continually
• Once the mixture begins to steam, remove from heat and let it cool
• Strain through a fine mesh sieve or cheesecloth (optional)
•  Whisk in the honey or sweetener of choice and store in a glass container with a lid in the fridge
• Shake container before using
• Add this Dairy-Free Pumpkin Spice Creamer to your coffee, tea or milk

In case you are wondering…those are pumpkin donuts! I will be posting that recipe soon.

Organic Coconut Chips – 1-lb Bag Virgin Coconut Oil, Gold Label – 1 pint