Personally, I’ve been pretty much obsessed with seasonal flavored non-dairy coffee creamers. However, since we all need some variety, I’ve dug up some other tasty seasonal drink recipes. Whenever making these recipes, I usually substitute the dairy products with either vanilla soy milk or Silk Soy Creamer. I also use Kool Whip instead of whipped cream since, surprisingly, it doesn’t contain lactose. It does contain a protein found in cow’s milk though, which despite not containing lactose, should be avoided if you are allergic to cow’s milk. Some of these are basically deserts. Sometimes, you just have to indulge yourself a bit. Enjoy!

Gingerbread Coffee :
+ 1/2 cup molasses
+ 1/4 cup brown sugar
+ 1/2 teaspoon baking soda
+ 1 teaspoon ground ginger
+ 3/4 teaspoon ground cinnamon
+ 6 cups hot brewed coffee
+ 1 cup half-and-half cream
+ 1 teaspoon ground cloves
+ 1 1/2 cups sweetened whipped cream

In a small bowl, mix molasses thru cinnamon until well blended. Cover and refrigerate for at least 15 minutes to let the flavors meld. For each small mug of coffee that you make, use 1 tablespoon of the mixture. Fill the mugs with coffee, leaving room for half-and-half and whipped cream. Garnish with ground cloves.

Chocolate Mint Coffee :
+ 1/2 cup whipping cream
+ 2 tablespoons powdered sugar
+ 1 teaspoon vanilla
+ 1 ounce German sweet chocolate, grated
+ 4 cups strong hot coffee
+ 8 tablespoons peppermint schnapps
+ Shaved chocolate, to garnish

Beat the cream with the sugar and vanilla until whipped. Fold the grated chocolate into the whipped cream. Pour the hot coffee into 4 mugs and add 2 tablespoons of peppermint schnapps to each mug. Spoon the whipped cream on top and garnish with shaved chocolate if desired.

Pumpkin Spice Latte :
+ 3 cups milk
+ 4 teaspoons sugar
+ 1/2 teaspoon vanilla extract
+ 1/2 teaspoon pumpkin pie spice
+ 6 ounces double-strength brewed coffee
+ 3 tablespoons sweetened whipped cream
+ Extra pumpkin pie spice, to garnish

In a saucepan, warm milk over medium heat, constantly stirring with a whisk. Combine hot milk, sugar, vanilla extract, and pumpkin pie spice. Whisk together until well blended. Pour into mugs, leaving room for coffee. Add desired amount of coffee to each mug, about 2 ounce should be good. Garnish with whipped cream and pumpkin pie spice.