So by now you know the dirty little secret that most pumpkin spice lattes and syrups have dairy in them. But did you know most of them don’t have pumpkin at all?
The pumpkin spice refers to a blend of spices you use in pumpkin pie. My other pumpkin lattes include pumpkin in their ingredients, so I thought I needed to make one with no pumpkin too. Also if you are not a pumpkin-in-your-coffee kind of person you can still revel in pumpkin spice season!
Making your own creamer is a very fulfilling thing to do. It’s not very hard and you can tailor every flavor to your personal tastes.
Use the sweetener you prefer – right now I’m on a coconut sugar kick. It has a little bit of a brown sugar taste to it. Cashews are a nice neutral nut to use as your base but you could use almonds or anything else you can make your own non-dairy milk from.
Please note: when you add a dollop of creamer to your coffee it will look separated, but don’t worry once you give it a good stir it will incorporate.
Pumpkin Spice Cashew Creamer with Coconut Sugar
soy-free, gluten-free and no added oil
makes about 2 cups
- 1 cup raw cashews
- 1 1/2 cups water, for cooking
- another 1 1/2 to 2 cups water, for blending
- 1/4 cup plus 2 tablespoons coconut sugar (or your sweetener of choice, to taste)
- 2 teaspoons to 1 tablespoon cinnamon, to taste
- 2 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- pinch salt, optional
In a small slow cooker add cashews and cooking water. Cook 8 to 9 hours on low or 3 to 4 hours on high. Alternatively you can cook them on the stove in a small saucepan for about 20 minutes.
I find that the water gets a little icky so I like to drain the cashews and add fresh water. Once you drain the water, add the cashews, 1 1/2 cup water for blending, sugar and spices. Blend until creamy smooth. Add more water if you’d like a thinner creamer – 1 1/2 cup of water makes it thick and it will thicken up more once you put it in the fridge. (Or you could use 1 cup of water first, pull out some of the thick creamer for a pie or ice cream topping – then add the rest for your coffee creamer!)
Store in the fridge for up to 7 days. I’m experimenting with freezing some too. I’ll let you know how it turns out!