Pumpkin Cinnamon Roll Coffee Creamer

Name: Pumpkin Cinnamon Roll Coffee Creamer
Ingredients: 1 cup half and half (used organic), for df sub canned coconut milk; 1 cup unsw almond milk (2% milk works too); 1 tsp cinnamon; 1 tsp pumpkin pie spice; 1/4 cup pumpkin purée (canned); 3 T monkfruit or desired sweetener; 2 tsp vanilla extract; 1 tsp butter extract (Walmart usually carries this or Amazon); 1/4 tsp salt (optional)

Combining two of my favorite creamers for a fall twist and it’s so happy! My sugar free coffee creamers are such a fun prep to have in the fridge for the week. Feels like a treat and something to look forward to all while reaching those health goals too.

1 cup half and half (used organic), for df sub canned coconut milk

1 cup unsw almond milk (2% milk works too)

1 tsp cinnamon

1 tsp pumpkin pie spice

1/4 cup pumpkin purée (canned)

3 T monkfruit or desired sweetener

2 tsp vanilla extract

1 tsp butter extract (Walmart usually carries this or Amazon)

1/4 tsp salt (optional)

Blend ingredients well in the blender and enjoy! Good in the fridge for 2 weeks. Makes 8 - 1/4 cup servings. I love to froth mine with hot or cold brew coffee. I’ve also frothed in collagen or protein powder into a serving of creamer for a protein coffee.

Per 1/4 cup serving

w/ half & half

45cal/3.5fat/1carb/1pro

w/ canned coconut milk (DF option)

63cal/6fat/1carb/1pro

xx, Meredith 🍑🧡