Monday, October 1, 2012

Soy Pumpkin Spice Coffee Creamer



This takes four minutes to blend together — I'm serious. Pumpkin Spice Lattes are invading every coffeeshop..even beyond the typical Starbucks.  Even Delight and CoffeeMate have made their own variations of the make-at-home creamers to add to your coffee.  The problem is they are loaded with artificial flavorings.  The inspiration for this recipe came from this recipe but instead of using cream and milk I opted for organic soy milk. Blend these few ingredients together for the perfect fall addition to your cup of jo each morning.

Ingredients:

-1.5 cups soy milk (plain flavor)
-3-4 Tbsp pure maple syrup
-1 tsp pure vanilla extract
-4 Tbsp pumpkin puree
-1 Tbsp pumpkin pie spice
-1 tsp cinnamon




In a blender or food processor blend together all of the ingredients until smooth.





Pour into a mason jar or bottle (using a funnel) and store in the fridge for as long as "best buy date" is listed on the soy milk...about 2-3 weeks. You will notice the creamer may separate a bit so just make sure to give it a good shake before adding to your coffee in the morning.  Also, if you want to heat up a few tablespoons in the microwave and use a frother to "whip" the milk you could have your very own latte!




5 comments:

  1. This looks a-may-zing! I had a sip of my mom's Starbuck's pumpkin spice latte, which was quite delicious, but knew it would go straight to my hips, but this - we can do this. How long does it keep?

    Thanks for sharing!
    Denise

    ReplyDelete
    Replies
    1. I would go by the date on the soy milk to be safe, which is usually pretty long! You could also do flavored soy milk like vanilla or even almond milk! Enjoy!

      Delete
  2. I can't wait to make this! Does it stay emulsified?

    ReplyDelete
  3. I can't wait to make this! Does it stay emulsified?

    ReplyDelete
    Replies
    1. It will seperate a bit, but a good shake before you pour it into your coffee will blend it again.

      Delete

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