It’s September 1st, so I thought I would share my pumpkin spice coffee creamer recipe!
BRING ON THE PUMPKIN SPICE!!!
What you need:
1 can coconut milk (vegan option)
or 15-20 oz real diary cream
2 TBSP canned or roasted pumpkin
Cinnamon
Nutmeg (I shave my own)
Vanilla
Maple syrup
I didn’t put amounts for the spices because I eyeball it but I’d say it’s about 1-2 tsp each. Maple syrup will be about 2-3 tablespoons.
What to do:
Blend all ingredients in the blender and enjoy in your morning coffee!
Store in a glass jar with a lid (or a ball jar) and store it in the fridge for about two weeks.
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