Breakfast/Brunch, Dairy-Free, Drinks, Gluten-Free, Lightened Up, Low Sugar, Vegan, Vegetarian

Add a Little Pumpkin Spice to Your Life

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It’s that time of yearrrrrr. It’s officially October, my birthday is this week, AND it’s pumpkin season. I think I like pumpkin things so much since I already have an innate affinity for cinnamon, nutmeg and cloves (and ginger and allspice I suppose). I’ve been meaning to try my own Pumpkin Spice Creamer, but I would’ve never thought to make it with coconut milk because I would’ve thought the coconut to be overpowering. Well, it’s not and Amanda at Running with Spoons is genius. Plus, it’s paleo, dairy-free and refined sugar free since it uses dates to naturally sweeten. This creamer pairs well with a cinnamon coffee or try it plain. It adds the flavor, but I will added half my usual serving of plain cream to my coffee to cut the bitterness. So easy and a sure way to use up some pumpkin purée.

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Breakfast/Brunch, Drinks, Lightened Up

Putting Cream Back in Coffee Creamer

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It’s quite chilly this morning — like -11ºF chilly! Maybe it was the beautiful skiing yesterday, despite the frostbite warning (see my picture below), or maybe it’s the fact that I’ve wanted to make Homemade Coffee Creamer since before the holidays. For whatever reason, I finally concocted some this morning. It seems like most coffee creamers lack any “cream.” Plus, I always seem to crave flavors unavailable around me like gingerbread. So I fixed both problems. Any milk or non-dairy product can be used. (Almond milk is next on my list to try.) My homemade creamer is definitely not as “creamy” or thick as traditional or store-bought creamers because I used non-fat milk, and the flavor is a bit more subtle, but I’m still eager to try more flavors, like French vanilla, hazelnut or cinnamon. The recipe is quite simple: it’s equal parts milk to cream or half & half. Then, you heat the mixture to add any flavor. Sounds like a winning combination on this cold January day.

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