Brew your favorite cup of coffee and then top it with a decadent Pumpkin Spice Coffee Creamer! This homemade creamer comes together quickly with just a few ingredients. So much better than store bought, and so simple to make. Recipe is also dairy-free and Paleo!
Kicking off this fall day with a healthy dose of cashew based Pumpkin Spice Creamer! As soon as the weather starts to get a tad cooler or when it hits September 1st, (whichever comes first), I purchase and use my first can of pumpkin for the year. This year’s first pumpkin recipe: Pumpkin Spice Creamer!!
This recipe developed because of A). My love of pumpkin B). My new found love of a latte C) My inability to find a dairy-free pumpkin spice creamer in the stores!
I hope this fun little recipe ups your coffee game too 😉 But back to point B– my new love of a latte. My husband the coffee drinker, has been enjoying his morning cup of Joe since the day I met him. Me on the other hand? I’ve only enjoyed the smell of coffee up until recently. The coffee connoisseur husband of mine purchased a Nespresso a few years back, and recently started purchasing packs of espresso. When I realized how tasty a shot of espresso was in a glass of milk, it’s become one of my favorite afternoon treats.
So here is what I do: froth up about 1/3 cup cashew milk with a splash of of Nut Pods, adding in some cinnamon. I then top with a shot of espresso and it’s a comforting mug of yumminess!! As much as I love this little concoction, I couldn’t wait to bring in the flavors of fall. Insert: Pumpkin Spice Creamer!
How to make Pumpkin Spice Creamer:
We’ll start by gathering up these simple ingredients:
- raw cashews
- pitted dates
- pumpkin puree
- pumpkin pie spice
- cinnamon sticks
- pinch of sea salt
I started this recipe by making a thicker version of my homemade cashew milk. You top the raw cashews and dates with boiling water. Let sit for at least 15 minutes. Drain the water, and place the cashews and dates inside the blender. Add in 3.5 cups of filtered water with a pinch of salt. Blend until completely smooth (I like to blend for at least 2 minutes).
We’ll take the cashew milk and pour into a small saucepan. Add in the pumpkin puree, pumpkin spice, and cinnamon sticks. Heat to a medium high heat while whisking constantly, until it begins to bubble, then decrease to low. Let simmer for another few minutes. Remove the cinnamon stick and place inside a glass jar with a lid.
Add a few tablespoons to your coffee when ready to serve!
Serving and Storing:
Store inside an glass jar with a lid and refrigerate. This will last in the fridge for about a week. Before using, be sure to shake well!
If you want the creamer to be sweeter, add in 1-2 tbsp of maple syrup. You can also completely omit the dates and do a non-sweetened dairy-free creamer.
Hungry for More? Subscribe to get new recipes delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Pumpkin Spice Creamer (Dairy-Free)
- 1 cup raw cashews
- 2 large dates (pits removed)
- 3.5 cups filtered water
- pinch of sea salt
- 2 tbsp pumpkin puree
- 3 tsp pumpkin pie spice
- 2 cinnamon sticks (optional)
Begin by making the cashew milk. Soak the cashews and dates in 1 cup boiling water. Soak for at least 15 minutes.
Drain the water. In a high powered blender, add the cashews, dates, and 3.5 cups of filtered water with a pinch of salt. Blend until smooth and creamy. This may take up to 2-3 minutes.
In a small - medium sized saucepan, add the cashew milk, pumpkin, pumpkin spice, and cinnamon sticks. Cook over medium high heat while whisking until the mixture begins to bubble. Reduce the heat to low, and let simmer for another 2-3 minutes.
Transfer the mixture to a glass jar with a lid and store in the fridge for up to 1 week. When ready to use, add 1-3 tbsp to your coffee.
Recipe does not say where to add the filtered water.
Thank you! It’s fixed. You add the filtered water in the blender with soaked and drained cashews/dates.
I enjoyed making my own nut milk from scratch for the first time for this recipe! Very easy to do.
Was I suppose to strain the cashew milk? Once I finished with the recipe, it was pretty gritty. I’m wondering if I didn’t soak the nuts long enough, or if I was supposed to strain them. Or if that’s just how it’s supposed to be. Other then that, flavor was great.
Hi Miranda, yes you strain the water after soaking. The gritty ness can also be from not blending long enough or just a difference with the blender.
Can a different nut be used?
You could do a homemade almond milk or pecan milk. The only issue is they require more work and you would need a cheese cloth to strain the milk.