It may have been 90 degrees in the shade today, but I have fall on my mind. I blame my friend, Nikki. She posted some delicious pumpkin treats she made this week on her blog. I knew had to make my own pumpkin treats seeing as there are a bazillion miles between us (she lives in this little town called Manila.) and she cannot easily share. I also was convinced I had a rouge can of pumpkin in my pantry, so when I went to the store I picked up what I needed to make flavored creamer with the idea that I would make pumpkin spice creamer. I got home busted everything out and then realized the can of pumpkin I was picturing to be in my pantry was very likely the one in Nikki was holding in her photo.
Oops.
I wanted creamer more than I wanted to go to the store, so a cupboard scrounge led me to decide to try a Spiced Rum variety. I also wanted to make it vegan becuase I like to limit my dairy and coffee creamer just isn't worth it to me. I am happy with the results, though I would like it to be a bit creamier. All the online recipes I found called for adding a thickener like xanthan gum or even cornstarch. Both options are icky, so I went with a soy creamer instead of straight soy milk and coconut cream instead of coconut milk.
If you make it I would love to know what you think of it!
Vegan Spiced Rum Coffee Creamer
1 cup soy milk creamer (or whole milk)1/2 cup coconut cream (or half and half)
4 T maple syrup
1 t rum extract
1 t cinnamon
1/4 t ground cloves
Pour all ingredients into a glass jar and shake well. It's great on iced coffee and hot coffee.
