Happy Halloween, Kiddies!
It’s fall y’all and you know what that means… pumpkin-flavored EVERYTHING! Bread, muffins, cupcakes, beer, cheesecakes, soups, smoothies, and I even found a pumpkin soda recently! I love pumpkin, so this is awesome time of year for me. Unfortunately, a lot of the pumpkin-flavored edibles out there have nary a trace of real pumpkin or spices in them. Instead they have (queue scary Halloween music) chemicals that by some dark voodoo taste mysteriously like pumpkin! And oil. Lots of partially hydrogenated oil. (Read: monster chemical poop storm!) Sure it tastes like heaven, but it’s straight from hell!
Last year I had the idea that I should start making my own creamers. Brands like SO Delicious, Silk, and Organic Valley make vegan coffee creamers, but they don’t have any creative flavors. I want white chocolate mocha, caramel macchiato, and buttered pecan! So I found myself with a cabinet full of organic canned pumpkin puree (I stock up!) and a hankering (that’s a Southern word for you!) for a Starbuck’s PSL. Not wanting to leave the house or spend the money, I decided to make my own pumpkin spice creamer. I was amazed at how easy and tasty it was and this is a much healthier version that what you would buy in the store.
There are several options for your base. I recommend starting out with 2 cups of liquid. If I have almond milk, I use that. Or cashew milk. Or I may do half plant-based milk and half cashew cream or a plain store-bought vegan creamer. It’s really up to you. This is a basic recipe that you can feel free to play with, but it’s awesome un-tweaked too!
2 cups plant-based milk
3 tablespoons pumpkin puree (pure pumpkin – NOT pumpkin pie filing)
1/4 cup pure maple syrup
1 teaspoon cinnamon
2 pinches of nutmeg
the seeds from 1/2 vanilla bean (or 1 teaspoon vanilla extract)
Whisk everything together in a saucepan over medium-low until steaming. Pour into a jar and let it cool, then cover and store in the fridge.
Stay tuned for more coffee creamer flavors! 🙂