Fall Coffee Creamer Two Ways-Both Refined Sugar Free

Fall is coming, y'all! I know it is only August 29, but I'm just going to go ahead and call it for pumpkin season. It is here.

I love the fun seasonal coffee drinks, but I don't love all the chemicals and sugar that go into them. Traditional coffee creamers you buy at the store are loaded with sugar, artificial ingredients, and chemicals you can't pronounce. Plus, most of them do not even contain any actual cream! That is a cocktail for blood sugar imbalance, inflammation, and weight gain.

This past weekend, I made fall inspired coffee creamer two ways using real food, nutrient dense ingredients, and I think you will love them! They both have simple, clean ingredients, no refined sugar, and they take less than 5 minutes to make. It's a festive fall bevvy that you can feel good about putting into your body, and won't send you on a blood sugar roller coaster for the day.

I obviously had to make the beloved pumpkin spice, but if you are not a pumpkin fan (like my husband), I've got you covered too! I also made a decadent dairy free salted caramel creamer that is SO yummy and only has 4 ingredients.

**If you are not a fan of coconut milk or half and half, you can totally swap them out for your fave milk of choice.

Dairy Free Salted Caramel Coffee Creamer

Ingredients:

• 1 cup full fat coconut milk (about half the can)

• 1 tsp pure vanilla extract

• 1 tbsp pure maple syrup

• 1/8 tsp sea salt

Directions:

• Put all ingredients into a wide mouth mason jar

• Blend with immersion blender for about 30 seconds

• Pour into your coffee and enjoy!

• Store in the refrigerator with lid on for up to two weeks

*If you do not have an immersion blender, you can just use a whisk to stir the ingredients together, or blend everything together in a blender for about 30 seconds, or just put the lid on your jar and give it a few good shakes. If you like your coffee on the sweeter side, feel free to add more maple syrup.

Pumpkin Spice Coffee Creamer

Ingredients:

• I cup organic half and half

• 4 tbsp pumpkin puree (not pumpkin pie filling)

• 1 tbsp pure maple syrup

• 1/2 tsp pumpkin pie spice

Directions:

• Put all ingredients into a wide mouth mason jar

• Blend with immersion blender for about 30 seconds

• Pour into your coffee and enjoy!

• Store in the refrigerator with lid on for up to two weeks

*If you do not have an immersion blender, put everything into a high speed blender and blend for about 30 seconds. If you like your coffee on the sweeter side, feel free to add more maple syrup.

Happy sipping!