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Slow Cooker Pumpkin Spice Cashew Creamer

Healthy Slow COoking

By now you all 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 even have any pumpkin in them at all?

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 dietary requirements and tastes.

Ingredients:

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– 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 ground cloves – pinch salt, optional

 In a small 1½ to 2 quart 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 over medium heat.

 Once you drain the water  add the cashews, 1½ cup water for blending, sugar and spices.

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Blend until creamy smooth. Add more water if you'd like a thinner creamer - 1½ cup of water makes it thick and it will thicken up more once you put it in the fridge)

Store in the fridge for up to 7 days!

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