Well Well it’s that time of year to be as basic as they come, and start grabbing anything pumpkin spice you can get your hands on!
There’s just something about pumpkin spice that makes me feel like it should be getting cold out and I should be wearing chunky sweaters while snuggled up by a fire… instead it’s 85 in San Diego today. WHY?!
I know I shouldn’t complain about the weather but come. on. already. It has been one hot Summer and I’d be down to bust out some fuzzy socks if I weren’t sweating.
The real reason your here is the pumpkin spice creamer and I feel obligated to offer you something that doesn’t have tons of sugar in it.
I was at Starbucks the other day and heard a young woman order a white mocha with pumpkin spice! The mother in me wanted to interrupt her and cancel her order, “She’ll have coffee black!!” I wanted to yell.
Don’t get me wrong I am down to treat myself with something sweet once in awhile but lordy lord that’s pushing it in the sugar department.
This pumpkin spice creamer recipe is delicious and you can totally use it in your morning smoothie with a banana and a scoop of vanilla protein powder to add a little Fall flair to your life.
Let’s get into it!
2 cups unsweetened vanilla Ripple milk or almond milk
4 tbsp organic pumpkin puree
1 tsp pumpkin spice
4 tbsp maple syrup
1 tsp vanilla
Combine all ingredients in a pan and bring to a boil, stirring frequently. Remove from heat and transfer creamer into a glass jar to store in the fridge. Wait until the creamer has completely cooled in the jar before placing it in the fridge. Will keep about 1-2 weeks.
Hope you enjoy!!