What a happy happy day!
If you’re in the Houston area, you are experiencing beautiful FALL weather. I am writing to you from my morning walk and could not find this post anymore appropriate. Caleb and I celebrated our first year of marriage, early, over the weekend and truthfully, we should have taken these days off with this weather. We decided to stay local instead of Austin due to all of the craziness ahead of us and we had the most amazing stay-cation imaginable. Hopefully, I can grow a little bit of courage and share it with you soon. Sharing a post unrelated to recipes just feels so… unnatural. If feels so, “blogger”. Which I share with the utmost respect to all of the real bloggers who have lives people care about! I just, am really boring. We go to work, come home to Rosie, cook or grab dinner, watch an Office or South Park, and go to sleep. Literally us Monday-Friday. Saturday is our fun but I’m cranky if I’m not in bed by 9pm and on Sunday we spend the day on the couch depressed about having to do it all over again. I shop at Kohl’s and our date nights include dragging the other to Chili’s because we have an expiring coupon and I need all of the plenti points. So the whole posting something that doesn’t include a recipe for you to scroll straight to pretty much scares me!
I’m going to go ahead and coin myself as a “basic white girl” with as much as I love pumpkin. I add pumpkin spice seasoning to my black coffee all year-round and when I got creative with this beauty, life was even more complete.
My mom has really worked on cutting her cream and when she told me she didn’t know how she would manage with black coffee, I couldn’t resist playing with a dairy free coffee cream. You can achieve this cream two ways, added sweetness or none, which makes it even more perfect for all types of coffee drinkers, and perhaps diets.
Oh– Please excuse the non natural light photos! These were a product of 5:20am and an “oh snap! I have a post scheduled today!”
If you decide to make this heavenly treat of a cream, please let me know!
Have the best day, ever!
Pumpkin Spice Cream
Servings: 7-8, depending on your coffee preference
Time: Maximum of 5 Minutes
- 2 Eggs
- 1 Can of Coconut Milk, I opted for reduced fat or light
- 1/2 Can of Pumpkin Purée
- 2 Teaspoons Pumpkin Pie Seasoning
- 1 Teaspoon Vanilla Extract*
- 1/4 Cup of Pure Maple Syrup*
- Pinch of salt
*Omit for Whole30
- In a blender or wide mouth mason jar, combine all ingredients and blend until incorporated.
- Store in the fridge for up to 1 week.
- Shake before use. Blend or pour into fresh brewed coffee.
Estimated Nutritional Information:
Without Extract and Maple
2g Protein | 5.4g Carbs | 4.2g Fat | 69 Cal.