Prep 5 mins
Cook 0 mins
Sweetened with Splenda I enjoy this in tea as well as coffee. When blending drape towel over blender as it creates a fine dust Then wait a few minutes before opening lid, let it settle.
- 2 cups non-dairy coffee creamer
- 1 1⁄2 cups Splenda granular (sugar substitute)
- 1 1⁄2 tablespoons pumpkin pie spice
- Combine ingredients and store in an air tight container.
I made this as a trial for a coffee basket I was making for a church raffle. While I thought it was "too specialized" for the basket, I loved it! I buy the pumpkin creamer during the holidays and by April I'm wanting more! I'm hoping to have some left when my daughter comes over next so she can try it. If not, I'll just make more! Thanks for sharing!