Do you smell that?
Do you smell that cinnamony, pumpkiny, all-around perfection that is fall?!
It’s going to be here SO stinkin’ soon!
In honor of this glorious season, here’s a little somethin’-somethin’ to ease you into those crisp, beautiful fall mornings. Meet the best dang cup of coffee you’ll ever have in your life.
My freshman year of school was tough; I loved my school, professors, and friends, but I had a hard time adjusting to that whole “eat whatever and whenever you want” thing.
It was like I was a little kid in a continual candy shop. I would make s’mores in my microwave. I would keep Cheez-its and other various packaged snacks within an arm’s reach. I would make myself a hardy “Pittsburgh-style” salad for dinner, complete with a mound of french fries and a healthy serving of ranch dressing.
But, when it came time for fall, I always made sure to have a giant bottle of that addictive Pumpkin Spice Coffee Creamer in our mini fridge. When I’d wake up for class, I’d brew myself a coffee, dump in
some a ton of my beloved creamer, and happily trot off to class.
I recently went on the website for the brand of coffee creamer that I used to buy. The ingredients list isn’t pretty. It’s pretty much what I expected; my fall fav is full of ingredient that definitely shouldn’t be in my morning cup of joe. In fact, on their website they call it “Pumpkin Spice Liquid.”
It’s pretty wonderful that making your own Pumpkin Spice Coffee Creamer requires only 4 ingredients. And that it’s dairy-free. And that it’s made with whole foods. And that it’s full of healthy fats. And that it’s freakin’ delicious.
It’s like drinking fall from a cup. Your mornings are about to get so.much.better.
Only 4 ingredients and a super quick cook time stand between you and the delicious reason you should climb out of bed in the morning.
…that might be a little dramatic. But still. This stuff…it rocks.
First, coconut milk. The full-fat variety, to be exact. Have you heard of that whole “bullet proof coffee” movement where people blend butter and/or coconut oil into their morning coffee for a serving of healthy fats and metabolism-boosting goodness? More or less, that’s what we’ve done here. In pumpkin spice form. Yeah, you’re welcome. Full-fat coconut milk makes this dairy-free pumpkin spice creamer utterly luscious and creamy without making it coconutty in the least. Pinky-promise.
Next, our fall flavors: pumpkin pie spice, pumpkin puree, and pure maple syrup. I live off of these ingredients this time of year, and they really do wonders in this creamer. Just a tip: be sure that you buy pure pumpkin puree and not pumpkin pie filling, which is made with different spices and sugars that we don’t want or need here.
It’s extremely possible that I drank a little of this coffee creamer by itself. Right off of the stove, this dairy-free pumpkin spice coffee creamer makes a warm, addictive, pumpkin-y treat. Add some elixir of life (coffee) to the party, and you’ll have a decadent coffee creamer that tastes just as good as the original. Yep, it looks like you’re about to become a morning person.
- 1 15-oz. can full-fat coconut milk
- 2 Tbsp. pumpkin puree
- 2 Tbsp. pure maple syrup
- ½ tsp. pumpkin pie spice
- pinch salt (optional)
- Combine all ingredients in a small sauce pan over medium heat. Whisk to combine.
- Bring mixture up to a boil, whisking continuously. Once the mixture boils, remove from heat and transfer to a glass container to cool. Once cool, a film may form on the top. Simply remove with a spoon.
- Place a lid on the container and store creamer in the fridge. Shake prior to use. If the mixture hardens due to the fat in the coconut milk, simply heat it up in the microwave or on the stove.
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