Pumpkin Spice Coconut Oil Coffee Creamer
Okay, put your hand up if you love a good pumpkin spice coffee or latte in the fall and winter months...I'm guessing you didn't actually put up your hand, because that would be weird, but you're already a total fan because you're reading this post! But let me tell you... I have an awesome recipe for pumpkin spice coffee creamer that's healthy, delicious and simple and I'm pumped to share it with you!You know the feeling when you get hit with a great idea so hard, that you freeze in the moment and stare into the distance while the wheels in your brain begin to accelerate at a rapid pace?This is exactly what happened to me the other day while making my morning cuppa coffee with my oh-so-famous coconut oil coffee creamer. It happened in front of my husband, too, who was all like:"Car, what the heck is going on?""Babe, I've got an idea!""Okay...""Pumpkin Spice Coconut Oil Coffee Creamer!"And thus, another blog post was born. And I think you'll love it, because who can deny anything pumpkin spiced in the fall and winter months?? It's one of the few things to look forward to as the cold, wet and dark set in.
If you haven't yet had the great pleasure of drinking coffee with Coconut Oil Coffee Creamer, well, I hate to say it, but you're seriously missing out on a creamy, delicious and metabolism-boosting good time!There are some serious advantages to using Coconut Oil Creamer in your coffee. To name a few...
- Unlike adding cold milk or cream, coconut oil creamer doesn’t cool down my hot cup of coffee!
- It doesn’t dilute the flavor. I like my coffee strong, so milk or cream - especially a non-dairy version - can water it down.
- Coconut oil is always on-hand, whereas dairy creamers expire, and then I'm stuck drinking black coffee, which just isn’t my thing.
- I feel alert and energized for longer then I would with just coffee alone!
And now, with a dash of this and a dash of that, you can have a Pumpkin Spiced Coffee Creamer without all of the artificial flavours and refined sugar! This creamer is actually good for you! It's dairy-free, naturally sweetened, will boost your metabolism, and tastes like the oh so delicious pumpkin spice that we all know and love.
How to Make Coconut Oil Coffee Creamer
The ratios that I use are to my preferred sweetness and flavor. If you don’t like your coffee sweet, then leave out the honey or start off using less. Feel free to substitute the honey for organic cane or coconut sugar.Lastly, if you have Pumpkin Spice on hand, then you can use a tablespoon of that instead of the cinnamon, ginger, nutmeg and allspice. I shared both versions of the recipe below. If you're using the second recipe, I recommend this organic Pumpkin Pie Spice blend by the Real Food Pantry.Ingredients:
- 1 cup coconut oil, organic (soft but not melted)
- 1/2 cup raw honey (I buy mine from a local source)
- 1 1/2 tsp. cinnamon powder
- 1/4 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground allspice
- 1 tsp. pure vanilla extract
OR
- 1 cup coconut oil, organic (soft but not melted)
- 1/2 cup raw honey (I buy mine from a local source)
- 1 tbsp pumpkin pie spice
- 1 tsp. pure vanilla extract
Combine all of the ingredients in a bowl and stir or whisk together until they’re well combined.Store in a glass jar with a sealed lid. You can store it in the cupboard and it doesn’t need to be refrigerated because it won’t spoil.
How to Use Pumpkin Spice Coconut Oil Coffee Creamer
BREW - Brew your favorite (fair-trade, organic!) cup of coffee (about 2 cups).ADD CREAMER - Add 1-2 tbsp. of pumpkin spice coconut oil coffee creamer to your hot coffee.BLEND - Using a blender or mini bullet blender (I love my Magic Bullet), blend the coffee + creamer on high for about 5 seconds. To avoid pressure build-up from the heat, if you're using a mini-blender (like a magic bullet), just fill blender half full with coffee and top it up after. POUR - Pour into your special mug and top off with remaining coffee.ENJOY!