Paleo Pumpin Spice Creamer

Okay, okay,  I said pumpkin spice, now you all think I’m just another basic white girl. I have no shame though, because seriously, who doesn’t love a pumpkin spice latte on a chilly fall day? Not me, I love it! What I don’t love though… all the sh*t they put in there! I think we all know about the horrors of the infamous Starbucks pumpkin spice latte, right? No? Let me tell you then, here we go.

Ingredients in a Starbucks

Pumpkin Spice Latte

• Caramel Color level IV (considered a carcinogen)
• SUGAR (50g in a grande)
• Corn Syrup (raises insulin faster than sugar)
• “Natural” and Artificial flavors
• Preservatives and Sulfites (all cause allergies)
• If you get it with soy milk, Carrageenan (emulsifier in soy milk), also carcinogenic
• If you take regular milk, it is NOT antibiotic or RBGST free

There you have it. I’m not saying you should never ever ever ever drink a latte at Starbucks again. I’m just saying, be cautious. They aren’t the best choice. Now that you know about that, lets get to my version of a pumpkin spice latte.

This recipe is great because you just make the creamer in a blender and then it can stay in the fridge for about a week. You don’t need a fancy latte maker or espresso machine. Just brew your coffee and add this in. You can also freeze cubes of this so it lasts longer and pop those in your coffee whenever you’re feeling some pumpkin.

For this recipe you want full fat coconut milk from the can! All those fats are good for your skin and brain so don’t be afraid! My favorite kind is Native Harvest because it doesn’t contain guar gum. You’ll also be adding canned pumpkin but it’s only 1/2 a cup, so use the rest to make my paleo pumpkin bread or save it in the fridge and add to other recipes or feed it to your dog! My dog LOVES pumpkin!

Ingredients:

1 can full fat coconut milk
1/2 cup pumpkin puree
1/4 cup maple syrup or 3-4 tsps monk fruit
2 tsp pumpkin pie spice

Method:
Add all the ingredients to a blender and blend until smooth! Once its blended, you can store it in a container in the fridge for about a week, or poor it into silicone ice molds and freeze it for later use!

Advertisements

1 Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s