Pumpkin Coffee Creamer

When pumpkin lattes are released early each fall, I am the girl who is standing in the front of the line at the coffee shop. I love them! But they do have a fair amount of sugar, processed ingredients, and (surprise!) gluten. Yikes! As necessity–or desperation–is the mother of invention, I had some trial and errors in my kitchen until I created a pumpkin coffee creamer that is delicious, satisfying, and made with solid, gluten-free ingredients.

20131026-082638.jpg

INGREDIENTS:

  • 32 oz Vanilla Almond Milk, Unsweetened
  • 32 oz Coconut Milk, Unsweetened
  • 7.5 oz (1/2 can) Pumpkin Puree
  • 3/4 cup Raw Honey
  • 1/4 cup Mulling Spices in Satchel (or 1 tbsp Pumpkin Pie Spice)
  • 1 tsp Vanilla extract

DIRECTIONS:

1.   Combine ingredients in a large sauce pan over medium heat.

2.   Stir periodically, allowing ingredients to simmer for 45 – 60 minutes.

3.   Remove spice satchel, and pour the liquid through a mesh strainer to catch the pulp.

photo 2

4.   Pour the strained liquid into a glass jar and store in your refrigerator.

photo 3

5.   Serve a healthy portion with coffee (I add 1/4 cup of the milk for a 16 oz cup of coffee).  Shake well before each use as the pumpkin may to settle.

20131026-082651.jpg

Makes 2 quarts, or 32 servings of 1/4 cup, 35 calories per serving.

Homemade (Dairy-Free) Creamer

Vanilla Spice Almond Milk

When a certain well-known coffee shop recently came out with the delicious Vanilla Spice latte, I was enthralled! The simplicity of a warm vanilla latte mixed with the spicy cardamom was absolutely delicious. After indulging in this sugary treat one too many times, I decided it was time to see if I could recreate my own version with raw ingredients and less processed sugar. And now I cannot get through my morning without it.

INGREDIENTS:

  • 1/2 Gallon of Vanilla Unsweetened Almond Milk (or Coconut Milk works too)
  • 1 tsp Cardamom seeds
  • 1/4 cup of honey
  • 1/2 tsp pure vanilla extract

DIRECTIONS:

  1. Combine all ingredients in large sauce pan over low-medium heat.

photo 12.  Cover and let it simmer for 45 – 60 minutes, stirring occasionally. The longer it simmers, the more of the delicious cardamom flavor will come out.

photo 2

3.  Pour the liquid through a mesh strainer to catch the cardamom seeds.

4.  Pour the strained liquid into a glass jar and store in your refrigerator.

photo 3

5.  Serve a healthy portion with coffee (I add 1/2 cup of the milk for a 16 oz cup of coffee). Due to the chemistry of the almond milk and the coffee, curdling does occur sometimes, but the texture and taste should be unhindered.

Makes 8 cups, 60 calories per cup (or 30 calories per 1/2 cup serving)