First off, Happy National Coffee Day to my fellow coffee-lovers out there! As if we needed a national day to celebrate everyone’s favourite beverage (okay, other than wine). It wasn’t until I went to nursing school that I developed a full blown coffee addiction. Getting up at the crack of dawn and dealing with things
bodily fluids , that should not be mentioned here, will do that to you!
Since then, my love for a hot cup of joe has continued to grow stronger. Generally, I’m an Americano kind of girl, but there’s nothing like a decadent and creamy coffee to kick off your morning. Enter, the PSL (that’s pumpkin spice latte for those of you who have been living under a rock). I have a confession, something about sipping coffee that tastes like a pumpkin pie just says fall to me! I suppose this is just a testament to my true basic-ness. However, I do find that most PSL’s are loaded with sugar and a semi-artificial flavour that is overly sweet. Halfway through downing one I start to feel like I am drinking a pumpkin pie candle from Bath and Body Works.
When I stumbled upon this recipe, for homemade Vanilla-Medjool Date Creamer using coconut milk, I was stoked! I love that you can add this creamer to your morning brew and it totally transforms it into a gourmet coffee. I have decided to add my own pumpkin twist to the recipe for those of you that are looking for something with that sought after fall flavour.
Vanilla-Medjool Date Creamer
- 1 can light coconut milk
- 2 vanilla beans (substitute vanilla extract to your taste if need be)
- 2-3 pitted Medjool dates (depending on how sweet you want your creamer)
- Bring coconut milk to a simmer over medium heat.
- Slice and seed vanilla beans.
- Remove coconut milk from heat, adding vanilla bean seeds as well as the pods.
- Cover and allow to sit for an hour or so.
- Remove pods from coconut milk and transfer to blender/food processor.
- Roughly chop dates, add to blender and blend until relatively smooth. There will be small bits of date and vanilla in your creamer.
- Transfer to jar and store in the fridge for up to four days or freezer for up to 3 months!
Pumpkin Spice Creamer
In addition to the ingredients listed in the Vanilla-Date Creamer you will need:
- 4 tbsp canned pumpkin (I used organic pure canned pumpkin)
- Pumpkin Spice – I made my own in a seperate bowl using this combination of spices:
- 4 tsp cinnamon
- 2 tsp ginger
- 1 tsp allspice
- 1 tsp nutmeg
- In a blender add, to your vanilla-date creamer, 4 tbsp pumpkin. Blend until smooth.
- A tsp at a time add pumpkin spice until you reach your desired taste level of pumpkin spicy goodness!
Bottoms up! I hope you enjoy this more natural version of the PSL. What’s your favourite coffee or coffee shop? Let me know in the comments below.