Paleo Pumpkin Spice Coffee Creamer
I’m super excited about fall flavors. The pumpkin, cinnamon, apples, spices- they are everywhere and I love them all. The temptations to dive into sugary, gluten filled treats is everywhere. So, to tame my cravings for everything pumpkin flavored, I made this Paleo Pumpkin Spice Coffee creamer. It uses hazelnut milk as a base, but you can really use any acceptable nut milk. I made my own & the process is super easy. Here’s a link if you want to try it out. Also, until recently I never used a real vanilla bean for anything. This tutorial from Chow helped me to figure out how to scrape a vanilla bean. This is the method I used to make the coffee creamer.
3 dates, pitted, soaked for a few minutes then drained
1/3 cup pumpkin purée
1 vanilla bean scraped
1.5 cups hazelnut milk or milk of choice (I bet coconut milk would be good too)
1/2 tsp of pumpkin pie spice – I used one from Trader Joes
Blend all the ingredients in a blender until well combined. Store in the fridge for 2-3 days. Mix well before adding to coffee.
Although I say that this is a coffee creamer, this recipe is adaptable into other goodies. Some suggestions are to make a Pumpkin Spice smoothie. Blend a banana and a few ice cubes in a blender with the creamer as the base then sprinkle it with some cinnamon. Or how about making a chia seed pudding? I made one by simply mixing a couple of tablespoons of chia seeds into the creamer and letting the seeds do their thickening magic for about 20 minutes before topping with whipped coconut cream and some cinnamon.