Ingredients
Equipment
Method
Instructions
- Refrigerate a can of full-fat coconut milk overnight. This will separate the cream from the liquid.
- Scoop out the thick coconut cream from the top of the can, leaving the watery liquid behind. You should have approximately 1 cup. If not, add more from another can.
- Add the coconut cream, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, nutmeg, cloves (if using), and salt to a blender.
- Blend until completely smooth and creamy. This may take a minute or two. Scrape down the sides as needed.
- Taste the creamer and adjust the sweetness or spices as needed. Add more maple syrup for sweetness or more spices for stronger flavor.
- Pour the creamer into an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld.
- Enjoy your homemade pumpkin spice creamer in your coffee, tea, or other hot beverages! It will keep in the refrigerator for up to a week.
Notes
For a thicker creamer, use full-fat canned coconut milk and chill it for at least 6-8 hours. You can also add a pinch of ginger or cardamom for extra warmth.