Pumpkin Spice Creamer
Did you know how easy it is to make DIY pumpkin spice creamer at home without crazy amounts of sugar? I’ve been making this for the last few years and it's been a favorite of mine.
This can be made dairy free and you can use maple syrup instead of the monk fruit. Either way, this is a way better for you option than any store bought brand or Starbucks.
5 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 69 |
| Fat: | 5 g |
| Carbohydrates: | 12 g |
| Protein: | 3 g |
| Cholesterol: | 14 g |
| Sodium: | 26 mg |
| Fiber: | 0 g |
| Sugars: | 4 g |
| Calculated for total recipe. | |
Serves: 4-6
Ingredients
- 0.5 cup0.5 cup0.5 cup Half and Half, or coconut milk for dairy free
- 0.5 cup0.5 cup0.5 cup Milk, Dairy free or regular
- 2 - 3 Tbsp2 - 3 Tbsp2 - 3 Tbsp Lakanto Classic Monkfruit Sweetener (with Allulose), or maple syrup
- 0.333 cup0.333 cup0.333 cup Pumpkin Purée
- 0.25 tsp0.25 tsp0.25 tsp Pumpkin Pie Spice
- 0.25 tsp0.25 tsp0.25 tsp Ceylon Cinnamon
- 1 tsp1 tsp1 tsp Vanilla Extract
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Blend everything together.
- Store in a glass jar in the fridge for up to a week!
Add a Note
My Notes:
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