This time last year: Coconut Hot Chocolate (2013)
I woke up this morning to snow on the ground. It wasn’t a lot of snow, and honestly it’s probably more a mixture of ice than anything, however it is white, and beautiful and I love it.
All winter, across the country, we have been experiencing abnormally warm temperatures. My brother goes to college in Saint Paul and they still have yet to receive snow. That’s crazy! Not a good sign for global warning.
As much as I have loved wearing shorts in December and going on long runs without freezing to death, it feels weird to go a whole winter without snow. Snow, like christmas lights and fire places, is one of those few things that make winter and the holidays feel real!
Thus, when I woke up this morning to a thin white layer of snow on the ground, I thought the recipe of the day needed to be a warm winter treat- something you could put in a cup, wrap cold fingers around, and enjoy the comfort of that warmth.
Thus, for my third holiday drink that’s not egg nog, in this mini holiday drink series, I present you with this Dair Free Pumpkin Spice Coffee Creamer.
It’s good y’all. It’s winter in a cup, and it will warm your soul.
Come back for another holiday drink that isn’t eggnog!
- 1 and 1/2 cups almond milk*
- 2 Tablespoons pumpkin puree (not pumpking pie filling!)
- 2 Tablespoons pure maple syrup
- 1/2 – 1 teaspoon pumpkin pie spice
- 1 – 2 cinnamon sticks
- In a small saucepan over medium heat, combine the heavy cream, pumpkin puree, maple syrup, and pumpkin pie spice. Whisk together until fully combined.
- Add the cinnamon sticks.
- Increase the heat to high and bring to a boil. Whisk while boiling for one minute, then remove the pot from the heat.
- Allow the creamer to cool for five minutes before adding to your coffee.
- Dress your coffee as you like- adding sugar, whip cream, and/or a sprinkle of cinnamon as you like!
Notes and Tips!:
- I chose to make this coffee creamer dairy free, because I often get requests for dairy free recipes! Although almond milk is not as creamy as whole milk or half an half, it is definitely healthier, and still has a nice creamy flavor to it! However, if you prefer to go the traditional route, feel free to substitute the almond milk out for whole milk or half and half!
- Store leftovers in a covered container for up to a week. Shake well before each use.
- Source: Sally’s Baking Addiction
- Like this recipe? Try these other delicious recipes from A Rented Kitchen! (Recipe links below photos):