Homemade Pumpkin Spice Coffee Creamer Recipe
Catering to guests over the holiday season can become tricky with the number of people who have food allergies and are cutting certain ingredients out of their diets.
It’s Tonya here with a simple DIY Pumpkin Spice Coffee Creamer Recipe that is the perfect addition to your Thanksgiving dinner party. The best part is, it can be made a day in advance, because we all know how important it is to be able to make as much as possible in advance when entertaining at home over the holidays.
Place it on a serving tray with a pot of fresh coffee and sugar packets, and serve with dessert, cookies or other festive Thanksgiving treats.
This pumpkin coffee creamer can be refrigerated for up to 4 days, just make sure you shake the bottle before use to ensure all of the ingredients are mixed together thoroughly. You can also use coconut milk in place of Almondmilk, but I normally use the vanilla Almondmilk for my coffee each day and wanted to give it a hint of pumpkin flavor for fall.
- 2 cups Vanilla Almondmilk (alternatively you can use Coconut Milk)
- 3 tbs Pumpkin Puree
- 3 tbs Pure Maple Syrup
- ½ tsp Vanilla Extract
- 1 tsp Pumpkin Pie Spice
- Place all ingredients into a blender and blend on high until completely combined.
- Pour into bottle or jar that is sealed and refrigerate until ready to use.
- Note: Stir or shake before use.
I hope you’re enjoying the cooler weather and the fabulous fall season.