pumpkin spice creamer recipe

Tuesday, October 8, 2013

What is not to love about a pumpkin spice latte?  Creamy, lightly spicy and sweet goodness mixed in with hot coffee.  It’s perfection in a cup.  Some people would be surprised to know that the Starbucks pumpkin latte contains NO pumpkin.  Our recipe does!  It’s a chemical-free, super simple & tasty way to highlight the lovely fall gourd and flavors.  Happy sipping!

2 cups of organic cream or coconut milk
6 Tablespoons organic pumpkin puree
2 teaspoons cinnamon
¼ teaspoon nutmeg, additional to taste
1/8 teaspoons ginger
1 teaspoon vanilla
40 drops of stevia (I use Sweet Leaf Sweet Drops)

1.)    In a saucepan over medium heat, whisk together the cream, pumpkin puree, cinnamon, nutmeg and ginger.  Whisk occasionally until the cream gets a little foamy and/or steamy, about 5 minutes.
2.)    Take off heat and add the vanilla and stevia.  Taste and add a couple additional drops of stevia until sweetened to your preference.
3.)    Optional:  the cream mixture can be put through a sieve for an extra creamy consistency.  I skip this step because I don’t want to lose any of the spices.
4.)    Cool completely and refrigerate.

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