Saturday, September 24, 2016

It's finally FALL!

As of last Thursday, it's officially FALL!

To me, Fall means 2 things: Pumpkin Spice Lattes...and memes about Pumpkin Spice Lattes.

The problem is that no matter how wonderful I remember them being, I don't actually like them anymore (which breaks my heart). The Starbucks version tastes like chemical-y artificial flavors to me more than actual pumpkin. And it's so so sweet, I just can't.

So what's a girl to do?
Make her own pumpkin spice coffee creamer. Duh.

I did this yesterday, and was able to kick off the first full weekend of Fall with my pumpkin spice coffee & lots of college football.

A perfect Saturday if you ask me.

Pumpkin Spice Creamer (dairy free)

1 can Coconut Milk
5-8 Medjool Dates OR 1-2 T of honey (depending on your taste)
1/2 15oz can Pureed Pumpkin (make sure it's just pumpkin, not any other weird ingredients added)
2 t Cinnamon
1 t Nutmeg
1/2 t Cloves

Add coconut milk & 5 dates to blender and blend until completely blended.
Add the rest of the ingredients & blend until combined.
Taste & adjust the sweetness as necessary (you can add more dates or honey to increase sweetness to your taste - just do it a little bit at a time)

I couldn't resist...

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