Pumpkin Spice Coffee Creamer (Dairy-Free!)

Name: Pumpkin Spice Coffee Creamer (Dairy-Free!)
Prep time: 5 min
Total time: 5 min
Ingredients: 1 cup water; 3/4 cup canned full-fat coconut milk; 1/4 cup raw cashew butter; 1/2 cup maple syrup; 1 tsp vanilla extract; 4 tsp ground cinnamon; 1 ½ Tbsp fresh ginger, finely chopped ((1 ½ -inch piece yields ~1 ½ Tbsp or 10 g)); 1/8 heaping tsp ground nutmeg; 1 pinch sea salt

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Prep Time: 5 minutes

Total: 5 minutes

Servings: 10

Author : Minimalist Baker

Pumpkin Spice Coffee Creamer (Dairy-Free!)

Ingredients

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Instructions

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Step 1

Add all ingredients to a high-speed blender and blend on high until smooth and creamy, about 1 minute. Strain (optional) to remove any stringy bits of ginger, and transfer to an airtight container or bottle. Shake before using to distribute the spices.

Step 2

Enjoy in hot or iced coffee or in steeped black tea. We like ~3 ½ Tbsp creamer for an 8 oz. coffee. Leftover creamer keeps for 4-5 days in the refrigerator or can be frozen in an ice cube tray for easy pumpkin spice iced coffee!