Wednesday, October 23, 2013

Dairy-Free Pumpkin Spice Coffee Creamer

Happy Autumn Friends!

I'm so sorry I have not posted in a while! Life's been pretty hectic with this being my senior year as a nutrition and dietetic student. Gotta prepare for that dietetic internship coming up!

Anywho, with my constant string of late nights and early mornings I have a new found love for coffee (more specifically it's caffeine content!) And between it being fall and me being obsessed with anything pumpkin, I visit my local Starbucks daily to savor the heaven that is their pumpkin spice latte!

However I seemed to underestimate what these might be doing to my waistline.. As I was at pole class last night, I took a look at myself in the mirror and thought "When did I get lovehandles?!" Then the guilt set in as I recalled my numerous pumpkin spice latte splurges.

Therefore, in an effort to get my train back on the health track, I set out on a quest to have my pumpkin latte and drink it too. ;-)

Alas! Here is my homemade, organic, dairy-free pumpkin spice coffee creamer!

Dairy-Free Pumpkin Spice Coffee Creamer

1 1/2 cups of organic soy milk (can use almond or coconut milk if you prefer those)
4 tablespoons of puree pumpkin
1 teaspoon of vanilla
2 tablespoons of agave nectar
Spice to taste: cinnamon, all spice, nutmeg

Combine all in a blender or food processor until smooth. Using a funnel pour mixture into a bottle or jar.
Microwave a few tablespoons of creamer to give frothy, latte type texture. Then add hot coffee.
Creamer will last about 2-3 weeks in fridge.

This is even better than Starbucks because it contains ACTUAL pumpkin, not just syrups and artificial chemicals.. I also find if I need it a little sweeter, I add a packet of Stevia In The Raw and its just what I need to perk up my morning!!

Pumpkin and coffee addicts unite!! :)

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