Starbucks Copycat Seasonal Coffee Creamers
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
- Vegetarian or Vegan
- Pescatarian
Seasonal Starbucks drinks made healthy. YES! These paleo and vegan coffee creamers give you those wonderful holiday flavors without all of the questionable ingredients.
Pumpkin Spice. Peppermint Mocha. Gingerbread. Pretty sure these amazing coffee creamers don’t need any more of an introduction.
Although all three are delicious, I’d have to say my favorite of is definitely the gingerbread. I’m going to be making that one nonstop until Christmas. And maybe after Christmas too. Let’s be honest, probably until tulip season. It’s so good!
Now, let’s talk about the pumpkin spice coffee creamer. The golden child. This one does not disappoint. It tastes just like pumpkin pie. Feel free to use canned pumpkin purée for this recipe, but I definitely recommend making your own fresh pumpkin purée if you want a better pumpkin flavor. Just roast pumpkin pieces at 400ºF (204ºC) for about 30 minutes or until the pieces are tender and slightly browned. Then just mash with a fork! Super easy and worth the extra effort.
One quick note about the peppermint mocha. After refrigeration it will have the consistency of a chocolate mousse instead of a liquid creamer. Just scoop a bit out using a spoon and stir it right into your hot coffee. The chocolate will melt and create a smooth, creamy, chocolatey coffee. Yum!
Store these coffee creamers in sealed jars or bottles under refrigeration for up to 5 days. Oh, and be sure to shake before using! Enjoy!
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Starbucks Copycat Seasonal Coffee Creamers
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
- Vegetarian or Vegan
- Pescatarian
Ingredients
- Coffee Creamer Base1/2 cup raw cashews soaked 12 hours or overnight
- 1/4 cup full fat coconut milk
- 1 cup water
- 1 Tbsp maple syrup omit for Whole30, replace with Lakanto maple flavored syrup for keto
- 1/2 tsp vanilla extract
- 1/16 tsp sea salt
- 8-10 drops liquid stevia omit for Whole30
- Pumpkin Spice Coffee Creamer1 recipe Coffee Creamer Base
- 1/4 cup pumpkin purée
- 1 Tbsp pumpkin pie spice
- Gingerbread Coffee Creamer1 recipe Coffee Creamer Base
- 1 1/2 Tbsp organic blackstrap molasses omit for Whole30
- 3/4 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- Peppermint Mocha Coffee Creamer1 recipe Coffee Creamer Base
- 100 grams dairy free dark chocolate chopped (use unsweetened for Whole30, use Lily's chocolate for keto)
- 2 Tbsp dark cocoa powder
- 1/4 tsp peppermint extract or 1/4 cup packed fresh mint leaves
Instructions
- Coffee Creamer BaseAdd all ingredients to a high-powered blender.
- Blend on high for about 2 minutes or until the cashews are completely blended.
- Pumpkin Spice Coffee CreamerAdd one recipe Coffee Creamer Base, pumpkin purée, and pumpkin pie spice to a high-powered blender.
- Blend on high for 1 minute.
- Gingerbread Coffee CreamerAdd one recipe Coffee Creamer Base, molasses, and spices to a high-powered blender.
- Blend on medium for 30 seconds.
- Peppermint Mocha Coffee CreamerMelt 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.
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What’s your favorite seasonal coffee flavor? I’d love to hear from you in the comments section!
xx Kit
Can you use the base recipe in hot coffee ? My last few cashew recipes has formed curdling and very appealing to drink
Yours has canned coconut milk so I’m excited to try it . Do I shake the milk or just use the cream.
Thank you
Hi Rose! Yes, you can! In fact, this is my favorite dairy-free coffee creamer! You’ll want to shake the can really well before opening to mix it up (so not just the cream on top). I hope you love it as much as I do! 🙂
You may also like this recipe! https://kitskitchen.com/3-minute-coconut-cashew-milk/
Hi Kit, I was wondering if instead of cashews, could I use raw almonds? Also instead of maple syrup and stevia can I use local all natural honey?
Thanks I love this time of year and Gingerbread for me is a must, I also love pumpkin, I quit using them because of all the junk in them. I miss them in my tea’s.
Thanks for the recipes.
Hi, Cheryl! Thanks for the great questions! You could definitely use raw almonds, BUT I don’t think they will give you the same creaminess you get from cashews. Kind of just like the difference between homemade almond milk and cashew milk. The cashew milk is just going to be creamier in texture because of the higher ratio of fat to fiber than almonds. And you can also certainly use honey instead of maple syrup/stevia. I just find the taste of honey to be too strong in this kind of recipe. That’s really just my personal taste though! Aside from personal preference, I do think the maple syrup enhances the seasonal fall/holiday flavors here.