Pumpkin Coffee Creamer

When pumpkin lattes are released early each fall, I am the girl who is standing in the front of the line at the coffee shop. I love them! But they do have a fair amount of sugar, processed ingredients, and (surprise!) gluten. Yikes! As necessity–or desperation–is the mother of invention, I had some trial and errors in my kitchen until I created a pumpkin coffee creamer that is delicious, satisfying, and made with solid, gluten-free ingredients.

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INGREDIENTS:

  • 32 oz Vanilla Almond Milk, Unsweetened
  • 32 oz Coconut Milk, Unsweetened
  • 7.5 oz (1/2 can) Pumpkin Puree
  • 3/4 cup Raw Honey
  • 1/4 cup Mulling Spices in Satchel (or 1 tbsp Pumpkin Pie Spice)
  • 1 tsp Vanilla extract

DIRECTIONS:

1.   Combine ingredients in a large sauce pan over medium heat.

2.   Stir periodically, allowing ingredients to simmer for 45 – 60 minutes.

3.   Remove spice satchel, and pour the liquid through a mesh strainer to catch the pulp.

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4.   Pour the strained liquid into a glass jar and store in your refrigerator.

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5.   Serve a healthy portion with coffee (I add 1/4 cup of the milk for a 16 oz cup of coffee).  Shake well before each use as the pumpkin may to settle.

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Makes 2 quarts, or 32 servings of 1/4 cup, 35 calories per serving.

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