Melt vegan butter in a small saucepan over medium heat. Continue to cook until butter turns light golden brown and smells like buttered popcorn, about 3-4 minutes. Remove from heat and transfer to a small bowl.
Whisk together Silk Pumpkin Spice Almond Creamer, browned vegan butter, maple syrup, brown sugar, vanilla, and cinnamon in a small saucepan. Bring to a simmer over medium heat.
Pour hot coffee into a warmed mug. Remove pan from heat; add Silk mixture to coffee, stir and garnish with a pinch of cinnamon or nutmeg.