“Better for you” pumpkin cream!
This recipe is absolutely perfect for the fall season! Whether you are avoiding allergens in the seasonal drinks from popular coffee shops, or you’re searching for a healthier option in this cozy weather, this recipe is for you!
We made our creamer from homemade cashew cream, but this recipe works with virtually any milk. If you want it creamier, however, half & half or a non-dairy unflavored creamer is the best option.
What you’ll need:
2 cups dairy free milk or cream (if you’re not avoiding dairy, use half & half or raw cream)
2/3 cup pumpkin puree (not pumpkin pie filling – this is filled with sugars & added ingredients)
1 teaspoon pumpkin pie spice
2 teaspoons vanilla
1/2 cup maple syrup
Steps:
Combine all ingredients into a jar or pitcher (we used a mason jar) & stir well until combined.
Serve with homemade cold brew or use in your hot brewed coffee for a pumpkin spice latte taste!
Enjoy!
To make your own cold brew, simply use a French press or a mason jar & add 1 cup of coarsely ground coffee to 4 cups of filtered water. Store in the fridge for 12 hours & filter out coffee grounds. It’s easier when using a French press so you don’t need to filter the grounds through a cheesecloth & stainer. Keep in the fridge until ready to serve!
For a step by step video, head over to our social media @Conners.Clinic & get baking!
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