Friday, November 28, 2014


Want that seasonal coffee creamer year round??? Here is your chance!
Pumpkin Pie Liquid Coffee Creamer
(Photo by Lorinda F.)
1 c. almond milk (unsweetened)
2 Tbsp Pumpkin puree (not pumpkin pie filling)
1/4 c. honey
1/2 tsp cinnamon
1 - 1 1/2 tsp. pumpkin pie spice
1/2 tsp vanilla extract
Combine all ingredients, except vanilla, into saucepan and stir to blend well with a whisk.
Heat just until you see the bubbles forming. You don't want it to come to a full boil.
Add vanilla in and mix.
Pour into clean mason jar. Place lid on and allow it to cool for 10 minutes before placing in refrigerator.
Makes about 1 cup of liquid creamer
* Do NOT use animals milk. It will not work the same and will spoil fast.
* If using vanilla almond milk, vanilla may be omitted.
* Soy, Rice, Flax or Hemp milk may be substituted for the almond milk.
* If not sweet enough, add more honey.
Pumpkin Pie Dry Coffee Creamer
1 c. non-dairy coffee creamer
1/2 c. Stevia powder
1 1/2 Tbsp. pumpkin pie spice
Use a whisk and blend well in a bowl. Once blended, pour into air tight container.
Shake between uses as it settles to the bottom.
TIP: Wash and allow to dry, your old coffee creamer bottles from the store. Use them for making your own dry mix in. Place a strip of clear tape on bottle and write on as label. This makes it easier to use for other flavors later. Just remove and add another!
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