Last week I went to lunch with my aunt and while on my way back to the office I stopped at the local Starbucks for a little treat. As soon as I walked in I saw that the Pumpkin Spice Latte was back. This is my all time favorite flavored coffee. I ordered a tall with soy milk, no whip.
I know soy milk is not Paleo compliant but regular diary kills my stomach, and it was only a small treat. About 30 minutes after finishing the coffee, I felt deathly ill. I wondered if it was the soy milk? Later that afternoon, my friend was commenting on Facebook that the pumpkin spice flavor wasn’t vegan because it has condensed milk and sweetened condensed milk. *LIGHTBULB MOMENT* That’s why I was ill.
That moment started me on a quest to find a recipe for pumpkin spice creamer that was dairy-free, chemical-free, sugar-free and (for my friend) vegan. I searched the internet for a recipe, but couldn’t find anything that met all of my criteria. I ended up starting with a recipe found at Deliciously Organic and altering it to fit my flavor profile.
- 1 can coconut milk
- 1/2 cup pumpkin puree
- 1/3 cup date syrup (recipe here)
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon nutmeg
- 1/4 teaspoon clove
Remove from heat and allow to cool to room temperature. Store in refrigerator up to 10 days.