Dairy Free Pumpkin Spice Coffee Creamer (Vegan/No Sugar Added)

Thank you for sharing! Share on Facebook643Share on Google+2Email this to someoneShare on LinkedIn0Share on StumbleUpon0Pin on Pinterest1,204Tweet about this on Twitter16

I normally don’t take creamer in my coffee. Well, at least not anymore. I used to. Up until I changed my diet and couldn’t find the right sort of dairy free creamer substitute. I tried everything from dairy free coffee creamers to canned coconut milk to any and every dairy free milk under the sun. Nothing satisfied me, so I decided to start drinking my coffee black. It took some adjusting, but eventually just black coffee became my norm. There’s something about fall and chilly weather though. It makes me crave an occasional Dairy Free Caramel Macchiato or a big Pumpkin Spice Latte from Starbucks  (I think all of our dairy-consuming friends on Facebook seem to be drinking pumpkin spice lattes right now). I know, I know… wishful thinking. Starbucks can’t quite accommodate our dietary needs. It’s okay though, because my new recipe for Dairy Free Pumpkin Spice Coffee Creamer (Vegan/No Sugar Added) is much healthier, more delicious, and easier on the wallet.

When I set out to make this coffee creamer I wanted to use as little sugar or sweetener as possible. My body doesn’t handle sugar well, including palm sugar, maple syrup or honey (although my children and husband tolerate both, so I still bake/cook with them from time to time). Dates are a wonderful natural sweetener, but they aren’t something I’d normally consider using in a coffee creamer. In this recipe they work really well though, especially because I heat them up, which makes them very soft and they are easily broken down in the blender. I asked a few friends of mine to sample this coffee creamer and neither one of them missed the sugar, nor could they detect the stevia. The spices, pumpkin, and dates hide the stevia really well. Course, if you’re not  interested in using stevia, feel free to substitute pure maple syrup. It will turn out just as yummy.

Back to my friends though – they both confessed to eating this Dairy Free Pumpkin Spice Coffee Creamer straight from the jar. It’s that good. It tastes like dessert and is a very versatile recipe. One that you could easily turn into pudding, smoothies, ice cream, etc. I’m looking forward to hearing of all the wonderful things you do with it! Speaking of dessert and this being a versatile recipe… I have a killer dessert recipe coming up for you soon that uses this creamer as the star ingredient. It’s so decadent and you are going to LOVE it! And you’re especially going to love how healthy it is. ;)

This coffee creamer has become my new addiction. I still drink my morning cup of coffee black, but by the afternoon I enjoy another pick me up with a bit of this Dairy Free Pumpkin Spice Coffee Creamer. The pumpkin and spices are the perfect blend of fall (and it smells amazing, too!). I’m convinced it will quickly become your new favorite addiction. Enjoy it – cheers!

All my love,
Megan (with a long E)

Dairy Free Pumpkin Spice Coffee Creamer (Vegan/No Sugar Added)

Yield: about 3 1/2 cups

Dairy Free Pumpkin Spice Coffee Creamer (Vegan/No Sugar Added)

Ingredients

  • 1 cup unsweetened almond milk
  • 1/2 cup chopped dates
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 14 ounces canned coconut milk (full fat)
  • 1/4 cup unsweetened pumpkin puree
  • 1 teaspoon vanilla extract
  • 20 drops NuNatural’s Liquid Stevia or 1-2 tablespoons maple syrup (or more, depending on how sweet you like your coffee creamer)

Instructions

  1. In a small saucepan, combine the almond milk and chopped dates. Bring to a boil over medium and remove heat. Let sit for 10 minutes.
  2. Very carefully (it’s very hot!) pour the saucepan contents into a high speed blender and add the cinnamon, nutmeg, and cloves. Blend on high for 1-2 minutes until the mixture is very smooth.
  3. Add the coconut milk, pumpkin puree, vanilla extract, and stevia and blend for another minute until smooth and well mixed. Refrigerate and use within 5-7 days.

Recipe Notes from Megan

You can use this coffee creamer immediately after making it, but if you can stand it, give it a full overnight in the refrigerator to let the flavors merry. Trust me, it will taste even better!

I use about a 1/4 cup of this creamer per cup of coffee, but you can certainly use as little or as much of it as you'd like.

http://www.allergyfreealaska.com/2013/09/20/dairy-free-pumpkin-spice-coffee-creamer-veganno-sugar-added/

 This post is linked to Gluten Free WednesdayAllergy Free Wednesday, Waste Not Want Not Wednesday, Fat Tuesday, Slightly Indulgent Tuesday, Wellness Weekend and Fight Back Friday.

Comments

    • Megan says

      Hi Eva,
      You could make it with just stevia, but it definitely wouldn’t be as thick. The dates really add something special to this recipe, and I like using them because you’re not hit with a “just stevia” taste.
      :) Megan

  1. Carie Beard says

    Sounds yummy. And unlike the pumpkin spice latte from 5-bucks, I could have this year round if I wanted :D
    I’m adjusting some things in my diet because since my car accident last month the doc says I’m not permitted to go to the gym or do any vigorous activity until my pain scores are way lower than they currently are. So because of this I’m back to keeping my protein and fiber grams higher than my carbs and sugar grams in each thing that I consume. It’s really difficult. I was doing good on vacation because I wasn’t sitting at my desk at work or in front of the TV at home feeling snacky.
    Honestly, if I started using the substitutes you and I talked about I could probably be more successful with my numbers being they way I want them instead of the way they usually end up.

    • Megan says

      Hi Carie,
      Yes, you definitely could enjoy this year round! I’m glad you’re adjusting things, although I know it can be overwhelming. Any small changes you make to your diet will definitely help out in the long run. :) You know how to get a hold of me if you need anything!!
      Hugs,
      Megan

  2. says

    Hi Megan,

    Ha ha…did I prompt you to put that (long e) at the end of your name? I would often address you as Meg. But I see now it’s not the typical Megan pronunciation. Oh the subtle barriers of electronic communication.

    Anyway, this look like quite a fabulous recipe! If I drank coffee, I would SOOO add this in. Alas, I am a hard-core tea gal (but I oh so love the smell of coffee…it’s one of my favorite scents). I am sure this will be a very popular recipe. I’ve come to realize that people are very passionate about their coffee. And how nice to spice things up with this sweet (and healthy) addition.

    Sounds like it’s cooling off quite a bit in your part of the world. We had some rain and thunderstorms on Saturday, but back up into the mid-80s this week. Nice to be out of the triple digits though and heading into some actual fall-like weather. Yay for boots, scarves, cute sweaters, hats, and cozy times. :-)

    Wishing you a beautiful week my friend.

    xo,
    –Amber

    • Megan says

      Hi Luke,
      It lasts 5-7 days in the refrigerator, and I think it you’d be ok to substitute rice milk for the almond milk.
      :) Megan

  3. Kathy says

    I was so excited to make this I had to improvise with what I had . . . . and it turned out great! Here is what I did differently: Since I didn’t have dates but I had coconut covered date rolls so used 4 of them to equal 1/2 c. I used oat milk because that is what I had on hand. I just threw everything in my high speed blender (without heating the oat milk and date rolls on the stove) and blended it all up. And I did let is sit overnight. This stuff is AMAZING!! Thank you so much for this recipe. You made my day! :)

    • Megan says

      Awe… Kathy, that’s awesome! Thank you so much for sharing – including the substitutions you made. I’m so glad you enjoyed it!
      :) Megan

  4. Emm says

    I would like to try this recipe but without the dates. I think substituting guar gum or arrowroot powder would give it the thickness it needs but may need to up the stevia to equal the sweetness.

  5. Jennifer says

    I filed this away during the craziness that was last year for me, and finally had the chance to make it today. Absolutely fantastic, and well worth hanging on to. Thank you!

  6. Colby says

    I made this today and it was absolutely delicious! My husband and I both loved it. We will definitely be making this many times over the next few months. :) Thank you for sharing such a wonderful recipe!

  7. Rayne says

    I am allergic to sugar (including corn syrup) so I can’t use the sugar free creamers from the stores. Wondering if this is creamy? I like my coffee more creamy than sugary and plain Almond milk doesn’t do it. Please let me know either way pumpkin spice is a fav so I’m going to try it. Rayne.

    • Megan says

      Hi Rayne,
      It’s about as creamy or creamier than any dairy-free coffee creamer you would buy in the store. The dates certainly help to bulk it up. ;)

      • Rayne says

        Thanks Megan I finally got a blender today and came back to look only to see your response. Can’t wait to give this one a try.

        • Rayne says

          If you’ve ever considered writing a cook book I would suggest you do so. This is amazing and I’m annoyingly difficult to feed between the food allergies and the things I don’t like the taste of. My 70 year old Mother is drinking some as dessert. Thank you so much.

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current ye@r *