Homemade Nutrient-Dense Pumpkin Spice Creamer

One thing I love about Fall is pumpkin everything, and I am not embarrassed to say admit to such cliche. Pumpkin spice lattes have always been a nice treat on a crisp morning. Before my healthy days, that meant buying from Starbucks…and get ready…Coffee Mate *gasp*
After realizing that one of the main ingredients in those commercial creamers were hydrogenated oils and artificial flavors, I decided that not only I was going to make my own pumpkin spice creamer but I was going to supercharge it! I give you the nutrient-dense pumpkin spice creamer…
Nutritional powerhouses

Coconut oil

Coconut oil is extremely healthy, a metabolism booster. I have felt a great improvement since adding a teaspoon to my morning coffee. If you are looking to heal your metabolism, like I did, this book is an invaluable source.

Gelatin
I can’t say enough good things about it. It supports bone and joints health, replenishes the collagen that with age we start to lose, and it also aids GI health. For sometime now I have been adding a teaspoon to my coffee every morning as well. (Read more here on the benefits of gelatin.)
Butter
That’s right, butter in your coffee. Butter from grass-fed cows is full of fat soluble vitamin like A, D, & K2. It is a great source of saturated fat and cholesterol, which as essential to our health (here is a great article on debunking the butter myths and on it’s health benefits). I make my own, it is so simple I never buy it anymore.
Full fat cream
Full fat dairy besides being a great source of all the nutrients listed under butter, it’s can help reduce the risk for heart disease. Don’t believe me? Read this article.
Now that you know why I am using these ingredients, let’s get to the good stuff.
Homemade Nutrient-Dense Pumpkin Spice Creamer
Ingredients

Method 

In a small sauce pan combine cream, milk, and pumpkin puree. Whisk over medium heat and bring to a simmer. Reduce to low heat and add the rest of the ingredients whisking continuously. Remove from heat, let it cool off a bit and transfer to container of choice, I used my handy dandy mason jars.

It will yield 16 ounces and it can keep in the fridge for up to a week. Enjoy!

 


   
About Stephanie

Stephanie is a stay-at-home mom to her curly-haired two year old son, a nursing student, dog lover, and yoga enthusiast. She loves to share her tips on making green and healthy living attainable to families getting
started in the wonderful world of eco-consciousness. She believes in
real food and living as natural as possible…and why not, leaving behind a
better planet for our children.

Comments

  1. Is the 3rd ingredient supposed to be ½ cup of pumpkin puree? Can’t wait to make this in the morning, it sounds delicious!

  2. That sounds divine!!!! Trying it this weekend! yummmm Im turning into a pumpkin

  3. That sounds divine! Trying it this weekend! Thanks!

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