Happy Pumpkin Tuesday, my little pumpkin pie pops!
Y’all, pumpkin is EVERYWHERE and I LOVE IT!
From ice creams in the freezer section to Pop Tarts and Cheerios in the cereal aisle to deodorant and lip balm, it is THE ingredient of the fall.
But, I’d argue, one of the game changers for this beloved poster child of fall was when Starbucks started swirling it into their iconic lattes nearly 15 years ago.
Who knew pumpkin+coffee= spicy, sweet, caffeinated bliss!
And while Starbucks has come a long way in making their pumpkin spice latte a lot cleaner and healthier, it still has a whole lotta sugar.
My pumpkin spice creamer is 100%
Plus, there’s no cooking required!
And it costs a whole lot less to make a batch of my creamer than to buy a PSL every single day.
So get the coffee brewin, pull out your favorite pumpkin mug, and let’s get to it!
Ever since my first sip of the autumnally infused latte in my highly caffeinated college years roughly 10 years ago, I’ve been a HARD CORE PSL fan (Pumpkin Spice Latte for those of y’all who aren’t down with the lingo).
It’s pretty much autumn in a mug.
It’s rich. It’s smooth. It’s warm.
And once upon a time when I lived near a Starbucks and was consuming a whole lot more sugar and processed foods, it totally hit the spot.
I recently was fortunate enough to be in proximity to a Starbucks and, for old time’s sake, decided to treat myself to my dear PSL (with coconut milk so it would be paleo-ish).
I was beyond disappointed by how cloyingly sweet it tasted to me. Not wanting to waste money, I ended up pouring into black coffee, using it as a creamer instead of drinking it straight.
Upon further investigating my sweet tooth overload, I found out one tall PSL (a mere 12 oz.) with coconut milk has 33 g of sugar. Even if I opted for almond milk, it would still set me back 28 g of sugar. That’s more sugar than a package of Reese’s peanut butter cups.
Add some caffeine to the party and you’ve got yourself a blood sugar bonanza.
Thanks, but no thanks.
My 100% paleo, vegan, and whole 30 creamer is made with coconut milk, canned pumpkin, dates, and pumpkin pie spice.
Toss everything into your blender or food processor and let it rip!
No pots, pans, or cooking required.
You really don’t even have to measure.
Just toss in, whip, and then pour into your coffee.
Store it in an airtight container in your refrigerator for 2 weeks. And if it starts to thicken up, you can either warm it or add a little nondairy milk.
So now you can enjoy all the spicy goodness of a PSL without having to wait in line, fork over $5 for pumpkin syrup, and spend the next hour battling the jitters of too much caffeine and sugar.
Pretty good deal, yall.
And, unlike Starbucks, you can enjoy pumpkin-spiked coffee (or tea) all year round.
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!