— Carmelia Polk

So for coffee creamer, so I would try making your own nut milks nuts have a huge amount of sweetness to them. Especially not like cashews and pecans in particular. I'm thinking about so making your own nut milk puree out of that. It's going to have you know a little bit of texture to it, but that's fine a cashew milk in particular and pecans are also softer nuts that do tend to blend down if you especially if you have a very high speed blender such as a Vitamix, you can really get them down to very very smooth silky silky purees. That's what I would use to make your own. You can even season it with spices. You can toast some cinnamon some cloves some nutmeg in there for your pumpkin spice Etc. You can add just a little bit of actual heat in the form of just a pinch of cayenne, which I always find is just makes everything lifts things up and makes them more interesting. So that's what I would suggest. I also soaking nuts in with a little bit of citrus juice. I can help reduce some of the phytic acid in there as well as sort of round out the sweetness of it. Coffee creamers all milk has lactic acid in it. And so the sweetness of the milk is somewhat paired down. We're sure met by that lactic acidity. So when making something that lacks it acid like a nut adding a little just a couple of drops of lemon juice in there even is a nice way to sort of bringing those flavors together.