For all you pumpkin spice lovers, ‘tis the season early this year! With a healthy twist! ;)
Picture this: you wake up in the morning and the first thing you do is brew yourself a cup of coffee. The smell and the aroma fill your senses with joy. You fill your cup with coffee and splash it with creamer and read your favorite book before jetting off to start the daily grind. One day, you decide to look at the nutrition label and see what's in your coffee creamer. Carageenen, Guar Gum, Sugar just to name a few. You look further down in the label and see that one TABLESPOON is at least 4 grams of sugar. Imagine if you put 2 tablespoons in each cup of coffee and you have three cups. That's the amount of sugar a grown adult woman should be having in a single day. Let alone, you just had that before you even put a bite of food in your mouth.
Instead, try this healthier alternative to the traditional heavy creamer and have more calories to enjoy later in the day.
Homemade Pumpkin Pie Coffee Creamer
** Inspired by Sally's Baking Addiction Pumpkin Creamer
Ingredients:
1/4 cup pumpkin puree
1 1/2 cups almond milk (or any other DF milk)
2 cinnamon sticks
1 tsp pumpkin pie spice OR use the following:
1/8 tsp of ground cloves
1/8 tsp of ground allspice
1/8 tsp nutmeg
1/8 tsp of ground cardamom
1/2 tsp ground cinnamon
2-3 Tbsp. maple syrup or any other sweetener
Directions:
1) In a medium saucepan, add all of your ingredients. Turn the heat to medium-high. Whisk every few minutes until the mixture comes to a boil. Make sure to pay attention, so you don't end up separating your milk.
2) Once it comes to a boil, reduce the heat to low and let it boil for one minute. Remove from heat.
3) Wait 10-15 minutes to let it cool before you use it in your coffee or other beverage.
4) Serve and enjoy! Store in a regular 16 oz mason jar and put it in the fridge for up to 1 week.
If your mouth isn’t watering yet from my recipes, download my latest ebook “Quarantine Clean Eating” by clicking the button below!
