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Starbucks Copycat Seasonal Coffee Creamers
gluten-free
Gluten-Free
dairy-free
Dairy-Free
paleo
Paleo
low-carb
Low Carb
keto
Keto
whole30
Whole30
vegetarian-vegan
Vegetarian or Vegan
pescatarian
Pescatarian
Paleo, Vegan, Gluten Free, Dairy Free, Keto and Whole30 options
Prep Time:
2
minutes
mins
Cook Time:
3
minutes
mins
Total Time:
5
minutes
mins
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.
Author:
Kit