Finding a good dairy free creamer is like searching for a needle in a haystack. I've tried every brand that is sold in Trader Joe's, Whole Foods, and Harris Teeter. One brand is okay and my go to, but I don't love it. So, it's time to start making my own.
Since Fall is upon us, it seemed like making a pumpkin creamer would be necessary. And guess what? This actually has pumpkin in it! So you are getting the health benefit of a veggie in your creamer. Love it.
I love this creamer. I could actually just drink it right out of the jar. But I don't like it in my coffee. I have kind of turned into a coffee snob (not sure how that happened) and I am kind of particular with how my coffee tastes. I was kind of disappointed but then tried it with some chai tea. JACKPOT! So delicious. I am enjoying a cup right now. Mmmmm. Try this in your coffee or tea and let me know your thoughts!
1 cup soy milk (or almond/coconut milk)
1/2 cup canned pumpkin
1 tbsp vanilla extract
2 tbsp maple syrup
1 tsp cinnamon
dash of cloves
dash of nutmeg
Heat ingredients in a pan over medium heat. Stir until well blended. Remove from heat and store in a sealed container for 1-2 weeks. I used a mason jar.
If you want to make pumpkin spice chai tea, heat 1/2 cup chai tea. Add creamer to your liking. I taste as it warms. Stir to combine. I also added another dash or two of soy milk to the pan as it was too thick for me.
Sip, and enjoy!