It’s September and I am fully in the fall spirit (but like, wearing shorts because it’s hot.)
It’s not quite cool enough to start making PSLs, so recently I tried making some homemade pumpkin cream for my iced coffee. I posted a boomerang of it on my Instagram and guys…
People. Went. Nuts.
I got SO many DMs asking for the recipe and the funny thing is that I didn’t have one! I basically threw a bunch of stuff that I had in my kitchen together and luckily it ended up being delicious. I figured with so many people asking, I should probably actually measure my ingredients and post the recipe for everyone!
This pumpkin spice cream is SO GOOD, accidentally vegan, and honestly not THAT bad for you given the alternatives. It’s also totally customizable which I love since I don’t like my coffee creamer to be super sweet.
Vegan Pumpkin Spice Sweet Cream
- 1/2 cup Coconut Coffee Creamer
- 1 tbsp
(make sure you don’t use pumpkin pie filling!)
- 1 tsp
Trader Joe's Pumpkin Pie Spice
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Ground Cloves
- 1/8 tsp Ground Ginger
- Simple Syrup to Taste
(I used Rosemary because I had it on hand but you can make any flavor by boiling 1 part water to 1 part sugar and adding in any flavorings you want! I just threw in a few sprigs of Rosemary as it was boiling)
- Get all your ingredients together in a mason jar, pop the lid on, and shake! It’s seriously that easy.
- Make sure you shake it up before each use so the dry ingredients are all mixed in, and add it to your iced coffee of cold brew!
If you liked this recipe, please be sure to subscribe to my email list for more autumn recipes and other fun lifestyle articles!