Pumpkin Spice Coffee Creamer {Dairy & Sugar Free}
Pumpkin Spice Coffee Creamer is a dairy and sugar free alternative for the coffee lover who can’t tolerate milk or refined sugars.
The season of fall coincides with the flavors of pumpkin and many of us just can’t get enough. If you’re a coffee lover as I am, what you decide to put INTO your coffee can make a world of difference to making or breaking a good cup of joe! Being dairy sensitive can play a role in enjoying that morning cup of coffee as well. Being sugar-free is also the next obstacle to which creamer you choose in your coffee. There are many dairy free alternatives of coffee creamer that you may like, but for me I’ve not found one yet that I liked, so making my own has been a quest, a long, long one at that.
When I first went sugar-free about 9 years ago now, I went for what I thought was a good alternative, products using Splenda, like Sugar-Free Flavored Coffee-Mate. I didn’t realize I had a problem, not even for the fact I would buy 3 bottles a week and seemed to continually need “more” of it in my coffee. The day my hubby finally said to me, “Would you like some COFFEE in that cup of cream” woke me up enough to realize I was addicted to that stuff as well as all products containing Splenda. You may have never read my bio and how I became sugar-free, but it’s a good read if you’re a fan of Splenda.
Over the years I’ve tried plain half and half, but since it upsets my stomach I just can’t tolerate it every day. I’ve tried coconut milk, almond milk, evaporated canned milk since I like it creamy, but to no avail. The soy creamer I found that I enjoy is made and only found at Trader Joe’s which is not as close to me to shop there on a weekly basis. I’ve tried other soy creamers from Whole Foods and Stop & Shop but all contain some form of sugar and I’m not a fan.
Hence the saga begins to start making it myself. So I did what most food bloggers do when beginning a new recipe, research what others have done and for me look at the ingredient list on the creamer I do enjoy in my coffee and try to duplicate it at home. Not an easy task since I’m accustomed to a creamy smoothness but without added sugars. This recipe is an accumulation of probably at least a dozen different experiments of testing. You can easily adapt the flavors, remove the “Pumpkin” spices and simply keep it as a vanilla flavored creamer if you so choose. But since it’s fall, what better way then to begin with a pumpkin flavored creamer!
Now just a word of caution, you will not get that light color change you may be accustomed to when adding only a few tablespoons, seen here in the above picture. The color will be on the darker side so as long as that doesn’t bother you, this recipe and you will get along well. If you prefer no sweetness in your coffee at all, remove the vanilla stevia. It’s only slightly sweet, not overpowering here and I feel the vanilla flavored stevia really brings the pumpkin spices alive. You could make the recipe without as I said, then add your choice of sweetener to your individual cup each time you make coffee, up to you.
My hubby who takes his coffee without any sweetener enjoyed a cup of this even though I have stevia in it. Like I said, it seems to be only slightly sweet in here and brings out the pumpkin spices.
Topped here with a little Dairy Free Whipped Cream and a sprinkle of cinnamon!
Here’s something I added to so you can change this basic recipe into two other wonderful winter flavors, Peppermint & Mocha! Just remove the pumpkin spice and other warm spices as well as vanilla extract and vanilla stevia and replace with the ones mentioned below.
Pumpkin Spice Coffee Creamer {Dairy & Sugar Free}
Ingredients
- 5 cups unsweetened almond milk I used vanilla flavored Blue Diamond Almond Breeze
- 3 teaspoons arrowroot powder
- 1 teaspoon Pumpkin Pie Spice
- 1/4 teaspoon cardamom
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla liquid stevia
Instructions
- In a medium size sauce pan, whisk all ingredients together and bring to a boil.
- Simmer and continue to stir mixture until thickened, about 15 minutes.
- Mixture should be reduced by about a cup.
- Makes 4 cups.
- Keep refrigerated.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I’m kind of leery of stevia, I thought about trying raw honey or pure maple syrup instead. Would either of these work?
Of course, any sweetener you want to use is fine, you will just have to figure out how much you need.
This tastes very good and I was pleasantly surprised that it thickened up to a perfect consistency after being in the refrigerator overnight. My only frustration is the cinnamon never dissolved so it all settled to the bottom of the container. Next time, I will steep cinnamon sticks while the mixture boils instead.
Thanks, great recipe 🙂 I made mine with coconut milk, turned out great. Takes a while for the arrow root to thicken coconut milk, don’t add more, it will thicken when you add your hot coffee. I really missed my morning coffee and now I can enjoy a tasty treat every morning!
I tried making this with cashew milk and it separated (much the same way as almond milk can sometimes) it was well within date. Any idea why that may have happened?
Recipe sounds great! What would the recipe be for just a vanilla creamer?
Hi, this “cream” looks wonderful! How long does it keep fridge?
Thanks!!
Because this just uses almond milk and spices, I would suggest going by the date on the carton of the almond milk you buy.
This sounds delicious! Is flavored Stevia found in regular grocery store?
I have found vanilla liquid stevia in my super market but mostly I buy online through iherb.com and my discount code is YAJ035.
I just made it and the arrow root flour clumped up and was gummy. I whisked it the entire 15 minutes. Any thoughts as to why this would have happened? Thank you…from someone desperate to find an amazing dairy-free coffee creamer. 🙂
I could be you heated it more than a simmer? or dumped it in all at once. I gradually added and whisked at the same time, otherwise it can tend to clump. Maybe next time try whisking all the ingredients into the almond milk before simmering it then it’s all combined and just stir the 15 minutes.
YUM! Made it with the heavy cream. Looked like it could use some thickener, so I used 1.5 t. arrowroot. Tastes wonderful. Is chillin’ now 🙂 Thanks again.
Hi,
As I am ‘keto’ do you think heavy cream would work instead of the almond milk? Would I still need the thickener? Love your recipes!
Yes heavy cream would work, try it first without arrowroot. Let me know.
The taste is AMAZING but I was out of arrowroot flour and subbed xanthan gum to thicken it. It’s REALLY thick! What is the consistency supposed to be? Maybe next time I will use less xanthan gum! Thanks!
Brenda you are the best! I think you have just solved my many-years-long dilemma–I’ve never been able to enjoy anything in my coffee as much as cream because it was always too thin–Ah ha! The aarowroot addition! You are a genius. 😉 I can not WAIT to try these recipes out. They sound so lovely. Thank you for your hard work on these recipes.
Thank you Elese!
I am so happy to have found your blog! I have tried and failed so many times to make homemade coffee creamers, while I love almond milk unsweetened plain or vanilla, I think it gets by to drink as you would milk. That being said though I had high hopes for it in coffee, NOPE! Like you no creaminess , it was like putting skim milk into you coffee, which equals dump it down the drain. I never thought of using arrow root, great idea like you said reducing the mixture by 1 cup helps to concentrate it, then the arrowroot does the trick.
I might suggest here, as I have read all the comments, I am not sure where you are located or your readers for that matter. However if they live in an area with a high concentration of Old Order Mennonites (horse and buggy) or Old Order Amish, these groups always have a bulk food store, and the ones that I know of do stock Arrowroot powder. I grew up Old Order Mennonite in Dayton, VA. Just a suggestion.
Thanks!
hmm.. I’m just wondering.. why mine is alot darker than yours.. I followed to a T.. I did use homemade pumpkin pie spice.. do you think that made the difference?
I like mine light so I used about 1/4 cup or more of the creamer.
Yes I just got home from wholefoods and was wondering, I purchased the All Natural ArrowRoot, Starch/Flour. When I got home I realized that it says 3teaspoons arrowroot powder….for the pumpkin spice creamer. It’s from Bobs Red Mill….or is there an actual powder. Thanks
That is what I used. I will edit my recipe to say starch/flour.
Do you use the unsweetened vanilla almond breeze because the regular vanilla has 13 grams of sugar per cup. Just wondering as I am trying to kick my sugar habit and lose some weight. Thanks
Yes unsweetened vanilla, no sugar added.
Could this be made with powdered stevia?
Sure, you will just have to taste and adjust to your sweetness. Start with maybe 2 teaspoons and see how that is for you.
FYI – Most powdered Stevia has sugar in it! Look on the ingredients list, if it says dextrose, dextrin, maltodextrin, maltrose or any of the many weird names it contains sugar! The liquid form is the only kind I have found that is pure Stevia whole plant extract.
Would coconut milk work as well?
I’m sure it would but I have not tried it.
Just wondering how long it will be good kept in the refrigerator….
Me too! Anyone try this and know how long it keeps?
I’ve kept mine for 2 weeks.
thanks!
Does the arrowroot powder need to be added?
Arrowroot powder is a thickener, thus allowing the creamer to get that creamy texture missed in other recipes.
Can’t save.
Hmmm, very intrigued b/c I am lactose intolerant and in LOVE with coffeemate SF Hazelnut. What exactly does the arrowroot do for the mixture? I’ve vaguely heard of it and never used it.
It helps thicken it to more the consistency of a cream. I wouldn’t suggest not using it.
Thanks! Now let’s hope I can find it. 😉 Can’t wait to try this. Your story rings so true for me as I feel like I put a lot in and am very addicted to it!
You can find arrowroot powder at just about any grocery store with a gluten free section, but Indian stores have it the cheapest. 🙂
This looks great Pumpkin Spice Coffee Creamer {Dairy & Sugar Free} I am searching the arrowroot powder and I see Bobs red mill arrowroot flour is this the same thing, I only have 2 stores to try and find. Will be checking today. Also add I am in BC Canada Thank you
I pined this to my board . I usually save to my recipes or print them but for some reason it wont let me this time . Thank you so very much for all of the great ideas /recipes.
also print button too.
I have notice the last few times I have tried to save recipes to ziplist from your site it is not working. I am having no trouble with other sites. Is the link not working? Thanks for all your great ideas!! 🙂 Debbi
Good morning,
Let me start by saying i love your blog. I am always looking for ways to remove the sugar from recipes. I see the recipe for liquid coffee creamer, but i am looking for a recipe for powdered coffee creamer. I too have tried to research the ingredients, and have tried to make my own. I can never get the creamy mouth feel that coffeemate has. So, I was wondering if you were up to the challenge.
Thank you
Candy downey