Ditch the chemical-laden coffee bar drinks! Thick, creamy and filled with holiday vibes, this healthy pumpkin spice creamer is super easy to make. It exemplifies how easy it is to replicate unhealthy favorites. You’ll save so much time, money and sugar calories by making your coffee beverages at home.
Nothing Like Homemade
We took a different approach to this creamer recipe. Usually, we go for a non-dairy base, such as full-fat coconut milk, or homemade milk. And we know many of you simply prefer a yummy “fat coffee” during your intermittent fasting. But, we gotta encourage you to give this totally different new recipe for healthy pumpkin spice creamer a try. Especially since October through February beckon consumers to get cozy with high sugar frappes with seasonal spices and flavors. The one and only way to combat that crazy marketing (and massive carb-dump) is to make things at home. You have it in you to create some darned delicious meals and beverages if you try! In addition to loads of sugar, colors and chemicals, places like Starbucks use Monsanto milk and non-dairy milks loaded with thickeners, like carrageenan and xanthan gum. Life’s too short for a fast high with unsafe ingredients. Get cozy at home with a whole-food creamer!
Our Unique Blend
To get our healthy pumpkin spice creamer recipe super thick and rich, we used soaked raw cashews. When blended in a high-powered blender, they become completely smooth. And thick! No “gums” needed here. Just a dash of organic canned pumpkin (which contains fiber and antioxidants) and some spices, and you have a healthy recipe for the holidays. Maybe pair it with our scones recipe!
Enjoy! And let us know what you think in the comments below!
Pumpkin Spice CreamerPrint Recipe
- 2 cups water, divided
- ½ cup raw cashews
- 2 tablespoons canned pumpkin
- 1 teaspoon pumpkin pie spice
- 10-12 vanilla stevia drops (or to taste)
- Soak the cashews in 1 cup of water for 4 hours to overnight in the refrigerator. Rinse and drain.
- Place rinsed cashews in a high-powered blender with remaining 1 cup water, pumpkin, pumpkin pie spice, and stevia. Process on high for 30 seconds, or until completely smooth.
- Store in refrigerator for up to 5 days. Use in coffee or tea.
Calories: 59| Protein: 2g | Fat: 4g | Carbs: 3g | Fiber: .5g | Net Carbs: 2.5g
I watched it made on Facebook live and then tried it! Loved it!
Right, Christy?? It’s SOOO good!
Made this today! I didn’t have stevia though and used a touch of honey instead. I really loved the consistency and that just the coffee kept me satisfied until lunch. It was delicious too!
So happy you liked it!
How much monkfruit sugar did you use in place of stevia!! Hoping to make in the morning 🙂
Try 1 TBS, and add more if needed. Let us know how ya like it!