Recently, my roommate and I became dairy-free and gluten-free, which means we are starting to look for healthier alternatives to our daily diets. Before making this change, I was totally unaware of the amount of fat and sugar I was casually consuming every day, especially in my morning coffee.
Now, I don't know about you, but I like to add just a little coffee to my pumpkin spice creamer. I admit, that is a personal fault of mine, but I know that I'm not alone!
So, to combat those high-calorie and unhealthy ingredients, I've concocted my own dairy-free and gluten-free pumpkin pie creamer that I think other college students should try, too.
For this recipe (inspired by Sally's Baking Addiction) you will need vanilla almond milk, pumpkin pie mix, pure maple syrup, pumpkin pie spice, ground cinnamon, and ground nutmeg. However, if you like your coffee a bit sweeter, add granulated sugar to this list of ingredients.
Dairy-Free Pumpkin Pie Creamer
- Prep Time:5 mins
- Cook Time:10 mins
- Total Time:15 mins
- Servings:6
- Easy
- 1.5 cups vanilla almond milk
- 3 tablespoons pumpkin pie mix
- 2 tablespoons pure maple syrup
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon granulated sugar optional
Ingredients
-
Step 1
In a small saucepan, combine all ingredients with a whisk before putting over medium-high heat.
Lauren Wood -
Step 2
Stir occasionally and allow mixture to boil for one minute.
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Step 3
Remove from heat and let creamer cool for five minutes. Serve in coffee or store in fridge for up to one week. Remember to shake well before use!
Lauren Wood
And there you have it, a super simple but totally effective coffee creamer! Since you will most likely have a lot of pumpkin pie purée left over, don't be afraid to use it in one of these gluten-free pumpkin recipes. Tis' the season for pumpkin spice!