Hi.

Welcome to my blog. 

Pumpkin Spice Latte - Cream for your Coffee

Pumpkin Spice Latte - Cream for your Coffee

Hail to the PSL. It wouldn’t be fall in this country without it.

 Courtesy Instagram @starbucks

Courtesy Instagram @starbucks

For each of the million worshipful facebook posts or instagram hashtags raising a toast in its honor, there’s a meme on some other corner of the web decrying this classic beverage as the quintessential “basic white girl drink” (still deciding whether I should be offended by that) …OR… shaming it as a toxic, fake-food sugar bomb.

Without standing my ground amongst either the lovers or the haters, I do believe that we can REDEEM this fall-themed concoction, so that it’s neither contributing to conspicuous consumption, nor to artificially flavored sugar addictions.

maple-park.png

Recently my husband and I took our annual “Fall Day”, splurging on overcommercialized, nostalgia- and artificial flavor-filled fall drinks (yes, the very same which the memes mock), and spent the whole day walking through the woods and nice neighborhoods reveling in the brilliant displays of nature’s artwork.

But next year…I’m making my own PSL and taking it on the road. Because it’s just that good.

pumpkin-spice-latte1.png

Seriously…it’s better than the overly sweet, fake flavored, give-you-a-headache stuff that I pay $6 for once a year on our “Fall Day.” I’d rather save my $ and buy oils anyways.

Behold: the real, liberated, and yes, even paleo …Pumpkin Spice Latte.

pumpkin-spice-latte2.png

(Ok…there’s no steamed milk so it’s technically not a latte. But the flavor’s way better that way, your gut will be happier, and you can even make the foam if you want it to look pretty.)

But I will say, “everything is beautiful in its season.” You can’t make this kind of thing until it’s October. When Starbucks rolls out those ridiculous banners about embracing fall when it’s 89 degrees, I get pretty annoyed. **EDIT: speaking of “in its season”…what’s with this snow??? When I wrote this 48 hours ago it was actually fall out there. I just found myself singing Jingle Bell Rock and craving a peppermint mocha instead. Let’s just keep singing fall’s praises and maybe it will return to us shortly.**

Why Use Essential Oils?

psl-oils.png

Making a similar-tasting drink without the help of artificial flavorings is a bit tricky if you’re just using ground spices. Either the flavor won’t be very noticeable, or, you’ll have to add so many spoonfuls that the creamer will be gritty and taste a little muddy.

Solution? Essential oils pack a bold, bright flavor without cluttering the drink. This paleo indulgence includes:

The secret to “pumpkin spice” is the addition of ground ginger and nutmeg. This distinguishes the taste from apple cider or cinnamon spice. But Ginger essential oil is a whole ‘nuther ball game from fresh or ground ginger, so only half a drop is used here! (And yes, it’s possible to get half a drop! :)

psl-pour.png

Two Versions

I’ve got a “this-is-so-easy-why-wouldn’t-you-make-it” version that tastes delish, but is unsweetened…

…and a “verifiably-better-than-Starbucks” version that takes about 2 more minutes to make… but is WORTH it. It’s made with coconut sugar, which has a lower glycemic index than sugar and gives the cream a rich, caramel taste without any help from a laboratory.

#1: So Easy Pumpkin Spice Creamer (unsweetened)

  • 2/3 c *lite* coconut milk (from a can)

  • 1/3 c pumpkin puree

  • 1 tsp vanilla extract

  • 2 drops Cinnamon Bark Vitality

  • 1 drop Clove Vitality

  • 1 drop Nutmeg Vitality

  • 1 toothpick dip Ginger Vitality (see note)

  1. Mix the vanilla and oils together in a large jar or Pyrex bowl.

  2. Add coconut milk & pumpkin, stir really well, and put in a fancy 8oz flip-top bottle or Mason jar.


NOTE #1: For the canned coconut milk:***EDIT*** use Lite coconut milk, not regular full fat!

NOTE #2: For the toothpick dip of Ginger: 1 full drop of Ginger oil for 8 oz is too potent! So to get a 1/2 a drop of oil, just tip the oil bottle so a drop gathers at the opening. Soak the end of a toothpick in the drop, then drop the toothpick into the mixing bowl. Remove after stirring well.

NOTE #3: For that coffee-shop-foam effect, use an immersion blender or frother in a tall jar to whisk a little hot coffee with 1 Tbsp of coconut oil til frothy, and pour on top of the mug. Dust with cinnamon.

NOTE #4: Enjoy within 10 days. No preservatives or shelf-life-extenders here. Obviously, keep it in the fridge too.


#2: The Real Deal Pumpkin Spice Latte Creamer

psl-ingr.png
  • 2/3 c *lite* coconut milk (from a can)

  • 1/4 c coconut sugar

  • 1/3 c pumpkin puree

  • 1 vanilla bean

  • 2 drops Cinnamon Bark Vitality

  • 1 drop Clove Vitality

  • 1 drop Nutmeg Vitality

  • 1 toothpick dip Ginger Vitality (see note above)

  1. Add the 2/3 c of lite coconut milk to a small saucepan over low heat.

  2. Slice open and scrape out the vanilla bean seeds, and drop the pods in the milk.

  3. Add coconut sugar and pumpkin, and stir till sugar melts; about 2 minutes. Remove from heat.

  4. Add oils, mix well, remove vanilla pods and pour into fancy 8oz flip top bottle or Mason jar.

pumpkin-spice-latte1.png
Crushin' on Fall

Crushin' on Fall