Pumpkin Spiced Creamer

Turn your morning coffee into a Fall treat by adding this simple Pumpkin Spiced Creamer. Use your choice of milk to make it gluten free or vegan as well.

This weekend I spotted a great idea on one of my Facebook groups to make your own pumpkin spiced creamer using those very same essential oils and I just had to give it a try.

I decided to use coconut milk in my recipe this time but you can use whatever milk you would like. Put it in a blender and add a teaspoon of vanilla extract and pumpkin puree.

Then just add a drop each of cinnamon bark, cloves and ginger too for that little extra spice.  Blend until smooth and add your desired amount to your coffee or tea.  It’s so delicious!!

If you don’t want to go the essential oil route, you can also add a teaspoon each of pumpkin pie spice and ground cinnamon and a tablespoon of maple syrup.

INGREDIENTS

2 cups of unsweetened coconut milk or almond milk (or other milk of choice)

⅓ cup of pumpkin puree

1 teaspoon vanilla extract

1 drop of Cinnamon Bark Essential Oil

1 drop of Clove Essential Oil

1 drop of Ginger Essential Oil (optional)

DRIECTIONS

Add all the ingredients to a blender.

Blend until smooth.

Store in an air tight container in the refrigerator for up to 7 days.

Shake before each use.

ENJOY!!