Pumpkin Spice Creamer
This homemade pumpkin spice creamer is super tasty and easy to make. You can swap out the heavy cream for almond milk to create a dairy free creamer. Serving size is 2 tablespoons of creamer.
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Servings: 34 tablespoons
Calories: 69kcal
Ingredients
- 13.5 ounce coconut milk
- 1/2 cup Heavy Whipping Cream
- 1 teaspoon Pumpkin Spice Mix
- 1/2 teaspoon vanilla extract
Instructions
- 1. Over medium heat in a medium sized saucer pan, add in the coconut milk (or milk of your choice), heavy cream , pumpkin spice and sweetener of your choice.
2. Bring the mixture in the sauce pan to a rapid boil. Turn the heat down and simmer, while stirring frequently for 6-8 minutes until you see the mixture start to thicken a bit.
3. Remove the creamer from the heat and let it cool. Once cool pour the creamer into a container and store in the fridge.
Notes
Store in the refrigerator. Shake this creamer each time before using to make sure that the spices are evenly distributed through the creamer before using. Add 2 to 3 tablespoons of creamer to your hot or cold coffee.
Nutrition
Serving: 1g | Calories: 69kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Sodium: 5mg
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