Sunday, October 13, 2013
Homemade Vegan Pumpkin Creamer
Yes, I know. Blogging about pumpkin anything during the month of October is about as rampant as cat videos on youtube. But don't worry dear reader, though I could go on and on about my favorite season, I'll stop now before I get all squishy about the way the air can smell like wet leaves and chimney smoke. But I do recommend trying out this pumpkin creamer recipe. Instead of using an artificially-flavored syrup or store-bought creamer, this one uses actual pumpkin to give it that lovely color. It's delicious with coffee but my favorite way to drink it is to mix it in equal parts with a cup of simple slow cooker chai (instead of milk). This creamer isn't especially rich, so you really need to use a lot of it. So brew your coffee or tea extra strong and leave plenty of room for the creamer, maybe 1/4 or 1/3 cup. It's more like you're making a latte than adding a bit of cream to your coffee.
I adapted this recipe slightly from Girl Makes Food's Homemade Pumpkin Creamer.
2 cups vanilla soymilk or water*
3 heaping tablespoons pumpkin (cooked and pureed or the kind from a can without the spices added)
2 tablespoons almond butter
2 tablespoons maple syrup
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
scant 1/4 teaspoon ground clove
scant 1/4 teaspoon ground ginger
Throw everything in a blender and blend until creamy and smooth. For best results, heat the creamer before adding it to your cup so you don't have a lukewarm pumpkin latte.
*10/22/13 revision: When I first posted this recipe I used water, but have since experimented with vanilla soymilk which I think is even yummier. The downside to using any kind of milk instead of water is that the final creamer won't be such a nice pumpkin-y orange as it is in the picture above. If you eat with your eyes or don't have any milk on hand use the water.