Pumpkin Spice Coffee Creamer-Non Dairy

This recipe makes about 7 cups 

Directions:

1. Add all ingredients to a large saucepan.
2. Whisk to incorporate 
3. Heat over medium heat for about 5-7 minutes. Stirring often
4. Cool slightly
5. Add parchment paper to your trays
6. Pour the creamer into your tray
7. Add dividers if using- 40 portions is perfect for this recipe 
8. Pre Freeze when possible
9. Freeze dry (my cycle time was 31 hours)
10. Store in jars for short-term use or in mylar bags for long-term storage

Rehydration:

-Drop 1 portion directly into your coffee to rehydrate. This is a less sweet option for folks who like black coffee

-Rehydrate 1 portion with ⅛ cup heavy cream(use plant-based version if desired) This makes a creamier coffee

-Rehydrate one portion with ⅛ cup canned coconut milk

-Rehydrate one portion with ⅛ cup of water

-Rehydrate one portion with milk of your choice

Nutritional Value Per 1 divider portion or 1-40th of recipe

Calories: 20 Protein: 0 g Fat: 1 g Carbohydrates: 3 g Sugar: 1 g Fiber: 0 g

Cycle times & rehydration for reference only. Your results may vary.