Sweater Weather, and Vegan Pumpkin Spice Creamer

It’s September 3 and 80 degrees outside, but pumpkin spice is taking over everything. Here we go again, right?

I rolled my eyes as I ordered myself a Pumpkin Spice Latte yesterday because I felt so trendy. I mean I rarely go to Starbucks, and almost never get coffee there. Ordering a fully caffeinated hot beverage felt totally wrong because, well–I was sweating, you guys–but I wanted one. It’s September and I was really, really tired and pumpkin + caffeine felt like the right choice despite the fact that you know, everyone’s doing it. I thanked the barista as she handed over my hot cup, all the while wondering how many other customers she quietly judged for ordering a steaming hot cup of coffee when it’s so hot outside still. I mean, they do make an iced version too.

I hate to sound negative. I adore fall, and I am a sucker for Pumpkin Spice Lattes. But it’s hard to enjoy sweater weather while I’m sweating.

But whether it feels true or not, fall is just around the corner. The wind told me so this when it blew a little cooler on our way out the door. And so, it felt fitting to take advantage of the Fall Kick Off Sale and stock up on Crio Bru while it is 25% off this weekend. You bet I ordered a bag of the Pumpkin Spice blend. Joey is a sucker for all things pumpkin too.

In the spirit of being prepared for the season, I headed to the kitchen to whip up a batch of Pumpkin Spice Creamer because 1) my bottle of scratch made vanilla creamer is empty, and 2) the back up bottle of Hazelnut flavored Nut Pods I had stashed in the cupboard just isn’t cutting it for me. (Fun fact: I hate hazelnut). I’ve been making my own coffee creamer for a few months now, ever since I threw a private pity party over the price of Nut Pods. I love the stuff, but it’s expensive, and I organized my grocery shopping trips around which Target carries the larger size so I could save a few cents by buying the bigger bottle.

It was a silly thing to stress about, so I decided to take matters into my own hands and just make my own version at home. It can’t be all that hard, right?

Right.

Turns out making a clean, allergy-friendly coffee creamer is no sweat at all. In fact, it takes just five minutes and only a few ingredients I always keep in my cupboard: unsweetened almond milk, full fat coconut milk, agave syrup, vanilla extract, and kosher salt. (PS–almonds a no no at your house? Swap it out for your favorite unsweetened dairy free milk.)

Adapting my original recipe to make it special for the season wasn’t any more difficult than making a plain vanilla version. Just reduce the amount of vanilla and add pumpkin puree, cinnamon, ginger, nutmeg (but no clove, because another fun fact? I loathe clove.) and voila! Spicy pumpkin perfection in a cup. It might be 80 degrees outside again, but whatever. I plead seasonal insanity.

I may not ever buy Nut Pods again–pumpkin spice, hazelnut or otherwise–because my scratch made version is seriously no sweat. Easy, affordable, quick and clean–I’ve fallen for the flavors, and I hope you will too.

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