It's fairly obvious by now that I'm on a bit of a pumpkin kick. Today is no exception. Try this unbelievably delicious pumpkin coffee creamer, sweetened with maple syrup.
Pumpkin French Toast Vegan Coffee Creamer
2 tbsp pure pumpkin
1/2 cup coconut cream (from a can, sometimes labeled coconut milk)
2 1/2 cups unsweetened coconut milk
1 cup pure maple syrup
1/2 tsp vanilla extract
1/2 tsp nutmeg
1 tsp cinnamon
1/8 tsp all space
1/8 tsp cloves
pinch of cardamom (optional)
- Place all ingredients in a blender and blitz for several minutes. If mixture seems too thick, just add more unsweetened coconut milk until desired thickness.
- Makes 2 1/2 cups.
- Store in an airtight container for up to 4 days.