It's officially September! I've drank a few PSL's from Starbucks already, only to realize the pumpkin spice syrup is full of skim milk. Oops.
Not doing that again. Plus, the first ingredient is sugar, which means it is mostly just sugar. Nothing like letting this fall loving girl down, starbucks!
Well, my wallet is a bit happier for one. My stomach will be way happier and my skin will continue to glow without that junk anyways. In the past I would buy pumpkin spice creamer to cut costs but this year I thought I should make my own vegan version since I am in to DIYing anything at least once! (Speaking of which, I just make some bomb diggity vegan mac and cheese for the first time! YUM)
Okay, anyways, here is what I did! I am sure none of you are surprised if you follow my blog...haha! Always with the coconut milk.
1 can full fat coconut milk
1/3 cup honey or pure maple syrup
1/4 cup pumpkin puree
2 tsp pumpkin pie spice blend
2 tsp vanilla extract
Blend all of your ingredients in a blender. Next, heat it on medium high heat for a few minutes until it becomes a thinner liquid. This only took me about 4 minutes from the time I turned my (electric) stove top on. Alternatively, you could skip the blending and go straight to the stove top and slowly add in the pumpkin puree and milk until they are completely thin but man it just seems too time consuming and energy sucking!
This stuff is DELICIOUS. Once its cooled, put it into a mason jar. I haven't a clue how long this lasts as it doesn't get past day 3 or 4 here, but I would assume 5-7 days.