Most of us are hard-wired at the first leaf dropping from the tree to grab our cozy sweaters, fuzzy warm boots, and a warm pumpkin-spiced drink!
Did you know……
In 1675, the first recipe to call for the mix of pepper, cloves, nutmeg, and cinnamon known today as pumpkin spice was used. The four spices can also be combined with ginger and allspice depending on where you live.
I am a pumpkin lover myself and over the years have created recipes at home to enjoy the flavors without the calories and make them healthy and delicious. Plus, I’m not too fond of Starbucks coffee. It tastes bitter and burnt to me. Nor am I a fan of $6 a cup 😆
Pumpkin is a great source of:
- Vitamin A
- Vitamin E
Adding real canned pumpkin to your drinks can ramp up the nutrition and slow down the glucose spike.
Below is my pumpkin creamer recipe and how to enjoy this delicious holiday favorite without a load of sugar, calories, bloat or guilt!
My pumpkin creamer recipe:
- In a pot on the stove, add;
- ½ cup canned pumpkin
- 3 tbsp Truvia brown sugar
- 1 tbsp cinnamon (can use less but I love it)
- 1tsp clove
- 1tsp nutmeg
- ¾ unsweetened almond milk
- 1tbsp honey
- 1 tsp vanilla extract
- Bring all ingredients together over a low boil for 5-7min. Allow to cool and store in a refrigerator-safe jar. I use a mason jar.
I use 2 tbsp in my mushroom coffee each morning, with a bit of stevia and unsweetened almond for the most delicious homemade pumpkin spice coffee.
Nutrition Data: 2 tbsp 21 calories | 5g carbs | .4g fiber | .3 protein | .3 fat