Can you guys believe that tomorrow is the first day of October? It’s still so hot here that I don’t feel like it’s fall yet, but cooler temps are on the horizon and I’m so excited.
One of my favorite things about fall is pumpkin spice creamer. I’ve been perfecting my recipe for awhile now in an attempt to have a great pumpkin spice creamer without all the chemicals that you get from the creamers you get at the grocery store. This recipe is my favorite because it combines some of my favorite things: pumpkin and essential oils!
It’s so easy to make! Play around with it to make it your own.
1-Fill a pint jar 3/4 full with the dairy (or non-dairy) of your choice. You can use coconut milk, almond milk, milk, half-n-half, whipping cream, or a mixture of any of those. I like to fill the jar halfway with half-n-half, then fill it 1/4 of the way with whipping cream. The whipping cream gives it a frothy consistency.
2-Pour your milk into a blender, and add 1/4 cup canned pumpkin. You can add more for a stronger pumpkin flavor.
3-Add 1 drop each of clove, cinnamon bark, and ginger essential oils. Be sure to use only CPTG essential oils, like DoTERRA.
4-Add 1/2 tsp. vanilla extract.
5-Blend the ingredients together, then pour into your pint jar. Store in the fridge up to a week, but you’ll use it all before then! Shake it up before you pour it into your coffee.
What’s so great about this creamer is that you’re getting the immune boosting effects of these essential oils, just from enjoying a cup of coffee!
If you need these oils, you can purchase from me by going to http://mydoterra.com/laresawatkins or you can comment below with your email address and I’ll be in touch to help you!
Hope you all enjoy this recipe as much as I do!