Starbucks Copycat Seasonal Coffee Creamers

• Vegan
• Gluten free

• Produce

  • 3/4 tsp Ginger, ground
  • 1/4 cup Pumpkin puree

• Canned Goods

  • 1/4 cup Coconut milk, full-fat

• Condiments

  • 1 1/2 tbsp Blackstrap molasses, organic
  • 8 drops Liquid stevia
  • 1 tbsp Maple syrup

• Baking & Spices

  • 1/4 tsp Allspice, ground
  • 1/2 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 2 tbsp Cocoa powder, dark
  • 100 g Dark chocolate, dairy free
  • 1/4 cup Mint leaves or 1 tsp peppermint extract, packed fresh
  • 1/4 tsp Nutmeg, ground
  • 1 tbsp Pumpkin pie spice
  • 1/16 tsp Sea salt
  • 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Cashews, raw

• Drinks

  • 3 Recipe coffee creamer base

• Liquids

  • 1 cup Water

Found on kitscoastal.com

Description

Ingredients

• ½ cup raw cashews, soaked 12 hours or overnight
• ¼ cup full fat coconut milk
• 1 cup water
• 1 Tbsp maple syrup
• ½ tsp vanilla extract
• 1/16 tsp sea salt
• 8-10 drops liquid stevia
• 1 recipe Coffee Creamer Base
• ¼ cup pumpkin purée
• 1 Tbsp pumpkin pie spice
• 1 recipe Coffee Creamer Base
• 1½ Tbsp organic blackstrap molasses
• ¾ tsp ground ginger
• ½ tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg
• ¼ tsp ground allspice
• 1 recipe Coffee Creamer Base
• 100 grams dairy free dark chocolate, chopped
• 2 Tbsp dark cocoa powder
• ¼ cup packed fresh mint leaves or 1 tsp peppermint extract

Directions

• Add all ingredients to a high-powered blender.
• Blend on high for about 2 minutes or until the cashews are completely blended.
• Add one recipe Coffee Creamer Base, pumpkin purée, and pumpkin pie spice to a high-powered blender.
• Blend on high for 1 minute.
• Add one recipe Coffee Creamer Base, molasses, and spices to a high-powered blender.
• Blend on medium for 30 seconds.
• Melt chocolate over a double boiler using medium low heat.
• Add one recipe Coffee Creamer Base, melted chocolate, cocoa powder, and mint leaves or peppermint extract to a high-powered blender.
• Blend on high for 1 minute.