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

Ingredients

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

Instructions

1. Whisk together cream, milk and condensed milk in a medium saucepan over medium-low heat.
2. Once almost simmering, add in remaining ingredients. Keep whisking over low heat for 2-3 minutes to allow the flavours to infuse.
3. Once cool, store in airtight bottle or jar in fridge for 6-7 days (but I guarantee it won’t last that long!).
4. 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.

Notes:

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

Mix together:

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)

 

Disclaimer:

This blog provides general information and discussions about health and related subjects. The information and other content provided in this blog, or in any linked materials, are not intended and should not be construed as medical advice, nor is the information a substitute for professional medical expertise or treatment.

If you or any other person has a medical concern, you should consult with your health care provider or seek other professional medical treatment. Never disregard professional medical advice or delay in seeking it because of something that have read on this blog or in any linked materials.