It might not be fall here in Australia, but as I scroll through my insta and FB feeds, I always get a sudden urge to indulge in a Pumpkin Spice Latte! Of course, I have two big problems standing in the way of that indulgence – 1) there are no Starbucks anywhere closer than a 5 hour plane ride, and 2) being lactose intolerant, almost every ingredient in one is a big no-no! Well, if either of my two issues affect you, after much experimentation, I bring to you the BEST lactose-free Pumpkin Spice Coffee Creamer recipe to make your own fall treats! I’ll also give you a good option of you need this to be dairy-free as well.
The Best (Lactose-Free) Pumpkin Spice Coffee Creamer
300 ml lactose-free cream (I use Zymil brand)
300 ml lactose-free full cream milk
1 can (320g) sweetened condensed coconut milk (I use Pandaroo)
4 tablespoons canned pumpkin puree
2 tsp pumpkin spice (homemade recipe below)
1 tsp vanilla bean paste
- Whisk together cream, milk and condensed milk in a medium saucepan over medium-low heat.
- Once almost simmering, add in remaining ingredients. Keep whisking over low heat for 2-3 minutes to allow the flavours to infuse.
- Once cool, store in airtight bottle or jar in fridge for 6-7 days (but I guarantee it won’t last that long!).
- Use with fresh brewed coffee for a Pumpkin Spice Latte. I have been using the FourSigmatic superfood mushroom coffees – in the morning I drink the Cordycep and Chaga blend that helps to energize, support daily immune function, and give a hefty dose of anti-oxidants.
To make dairy free, switch out the cream and milk for cashew milk. It won’t be quite as creamy and decadent, but is still delicious. If you have an AlmondCow, which I highly recommend (review coming soon), use the measuring cup method to make an ultra creamy cashew milk.
Obviously, if you are not lactose-intolerant, then this is just as amazing made with regular milk, condensed milk and cream.
I like my coffee sweet, just like the original. If you don’t, then cut back on the condensed milk, and add more cream and milk.
If you are not a fan of coconut, please still try this recipe – I promise you cannot taste the coconut!
Recipe adapted from BiggerBolderBaking.
Homemade Pumpkin Spice Recipe
3 tbsp ground cinnamon
2 tsp ground ginger
2 tsp ground nutmeg
1 1/2 tsp ground allspice
1 1/2 tsp ground cloves
1 tsp ground cardamom (optional, but a really, really good addition)
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