Pumpkin Spice Coconut Creamer
Ingredients
- 1 14 oz can light coconut milk (light keeps it from hardening in the fridge, but full fat is okay too)
- 2 tbsp pumpkin purée (make sure the only ingredient is pumpkin)
- ½ tbsp vanilla extract
- ½ tsp pumpkin spice
- ¼ tsp nutmeg
- 1 tbsp honey/maple syrup (optional, leave out for Whole30)
Instructions
- Combine ingredients in a pot on the stove over medium heat and whisk together until smooth.
- Let sit on the heat for a minute or two while continuing to stir.
- Remove from heat and cover with a lid for a few minutes to cool, then transfer into a jar to store in the fridge. If you’d like, you can strain the creamer into the jar for a smoother consistency. Lasts in the fridge up to a week!
- Brew your coffee, pour your desired amount into your mug and top with a sprinkle of cinnamon. Enjoy!