Sunday, September 21, 2014

Simple Pumpkin Spice Coffee Creamer

Coming up on the first day of fall (although it will be in the 80's this week) and it's now somewhat appropriate to post a pumpkin spice recipe! This is 21DSD approved, as long as you don't add sweetener.

1 cup full-fat coconut milk
1/4 cup canned pumpkin
1 T pumpkin spice (purchased from Whole Foods - you can also use a combination of cinnamon, nutmeg, allspice, cloves)
1 vanilla bean, scraped (or you can use 2 tsp organic vanilla extract)

Combine ingredients in a saucepan and bring to medium-high heat stirring occasionally.

Add 1-2 Tbsp to your coffee as desired. Store the remainder in a glass jar in the refrigerator for up to a week.