Wednesday, September 11, 2013

Love Pumpkin, but can't tolerate dairy? Solution: Pumpkin Spice Creamer (non-dairy)

I love the fall and living in south Florida, I have had to learn to create that fall feeling through scent and sight, rather than temperature.  I have a crush on anything pumpkin and after seeing this recipe for pumpkin creamer, I had to see if I could make it, just as tasty, without the dairy!

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

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