pumpkin pie coffee creamer___________________________I wouldn't recommend almond milk for this recipe unless you regularly add almond milk to your coffee and are familiar with its taste/texture. I'd be curious to hear any experiences with other alternative milks!
Ingredients
- 1 cup oat milk, preferably full-fat
- 1/4 cup pumpkin puree (not pumpkin pie filling)
- 1/2 tsp cinnamon powder
- 1/4 tsp ginger powder
- 1/8 tsp nutmeg
- 1/8 tsp allspice
- 1/8 tsp clove
- tiny pinch salt
- 2 tbsp maple syrup,
Instructions
- In a bowl, whisk all ingredients together thoroughly. Transfer to a jar with an airtight lid and store in the refrigerator for up to 7 days. Note that the 1/8 tsp measurements of the spices loosely translate to "a hefty pinch": all of those mentioned are very strong in flavor and don't need much to make a statement. I tend to go a bit heavier on the clove and as light as can be on the nutmeg since I'm not really a fan.
- IMPORTANT: Components will separate as they sit in the fridge. No problem - simply shake the jar vigorously before pouring into your mug. I prefer adding creamer before the coffee, it combines much more nicely and doesn't require a spoon to stir.