We’ve had our first round of crisp mornings here in the Midwest, and you know what that means…pumpkin spice! I used to drink pumpkin spice lattes from that famous coffee shop like they were going out of style. Then one day I heard a news story about how they were “adding real pumpkin” this year. Say what?!? What was in there before?
If you aren’t reading the ingredients in the food you are eating, you should be. So many foods today are highly processed, full of ingredients that are unpronounceable. Dr. Mark Hyman and other members of the functional medicine community refer to these as “Frankenfoods.” As the demand for convenience increases (along with profit margins) the use of real ingredients seems to be decreasing. The really scary thing is that regular consumption of these ingredients can lead to major health problems including diabetes, high blood pressure, high cholesterol, and hormone imbalances. Some of the greatest offenders of cheap filler ingredients can be in products labeled as healthy. A good rule of thumb is to avoid eating foods that you cannot pronounce and look for real food alternatives.
I started playing around with homemade coffee creamers a few years ago, and have finally developed the perfect combination of pumpkin flavor and spice, without all the fake ingredients and added sugar. I swapped out chemical pumpkin flavors for the real stuff, and the result is a thick and creamy creamer that goes great in coffee, protein shakes, or warmed up with a little whipped cream. Happy Fall!
Pumpkin Spice Creamer
- 1 can of full fat coconut milk
- 1 can of cartoned coconut milk (can substitute almond milk) – use the empty coconut milk can to measure!
- 1 cup of pumpkin puree – not pumpkin pie filling!
- 2 TBS of pumpkin spice – I purchase from Penzey’s spices, they are the best!
- 1 tsp vanilla
- ¼ cup of real maple syrup or honey
- Mix both the milks and the pumpkin puree in a sauce pan. Heat over medium heat until well incorporated.
- Remove from heat and add the pumpkin spice an maple syrup. If you are using raw honey, let the mixture cool slightly to maintain the integrity of the honey.
- If you prefer a super smooth product, give it a spin the blender. I sometimes find there is a grainy texture from the pumpkin.
This makes over a quart of creamer, and it will keep in the refrigerator for several weeks. It’s not just for coffee – try it blended with vanilla protein protein powder for a fall twist to your protein shake!
Enjoy!