I try to stay away from dairy because of the mucus it creates in the body that can show up as all sorts of symptoms, so I wanted to try making this pumpkin creamer with almond milk instead of milk and cream. I also like to eat foods that are more whole and not processed, so I sweetened with agave nectar, but if you want to cut those calories down and are a spenda lover, go ahead and use that to taste, instead.
This blog normally does not post recipes, but rather ideas on how to overcome irrational food cravings. After I made this non-dairy creamer however, I figured it was totally blog worthy. I hope you enjoy... and happy fall!
Pumpkin Spice Coffee Creamer
(Non-Dairy and Natural)
2 cups Almond Milk (vanilla sweetened)
4 tablespoons organic pumpkin puree
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Allspice
1 tablespoon Agave Nectar
3 tablespoons Maple Syrup
Whisk almond milk, pumpkin, agave nectar, syrup, and spices together over medium heat. When it gets steamy remove from heat. Use a strainer to transfer the cream into a mason jar. Let it cool down and chill it the refrigerator.
Weight Watchers points:
2 points per 1/3 cup