Pumpkin Spice Coffee

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First off, Happy National Coffee Day to my fellow coffee-lovers out there! As if we needed a national day to celebrate everyone’s favourite beverage (okay, other than wine). It wasn’t until I went to nursing school that I developed a full blown coffee addiction. Getting up at the crack of dawn and dealing with things bodily fluids , that should not be mentioned here, will do that to you!

Since then, my love for a hot cup of joe has continued to grow stronger. Generally, I’m an Americano kind of girl, but there’s nothing like a decadent and creamy coffee to kick off your morning. Enter, the PSL (that’s pumpkin spice latte for those of you who have been living under a rock). I have a confession, something about sipping coffee that tastes like a pumpkin pie just says fall to me! I suppose this is just a testament to my true basic-ness. However, I do find that most PSL’s are loaded with sugar and a semi-artificial flavour that is overly sweet. Halfway through downing one I start to feel like I am drinking a pumpkin pie candle from Bath and Body Works.

When I stumbled upon this recipe, for homemade Vanilla-Medjool Date Creamer using coconut milk, I was stoked! I love that you can add this creamer to your morning brew and it totally transforms it into a gourmet coffee. I have decided to add my own pumpkin twist to the recipe for those of you that are looking for something with that sought after fall flavour.

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Vanilla-Medjool Date Creamer

Ingredients

  • 1 can light coconut milk
  • 2 vanilla beans (substitute vanilla extract to your taste if need be)
  • 2-3 pitted Medjool dates (depending on how sweet you want your creamer)

Instructions

  1. Bring coconut milk to a simmer over medium heat.
  2. Slice and seed vanilla beans.
  3. Remove coconut milk from heat, adding vanilla bean seeds as well as the pods.
  4. Cover and allow to sit for an hour or so.
  5. Remove pods from coconut milk and transfer to blender/food processor.
  6. Roughly chop dates, add to blender and blend until relatively smooth. There will be small bits of date and vanilla in your creamer.
  7. Transfer to jar and store in the fridge for up to four days or freezer for up to 3 months!

 

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Pumpkin Spice Creamer

Ingredients

In addition to the ingredients listed in the Vanilla-Date Creamer you will need:

  • 4 tbsp canned pumpkin (I used organic pure canned pumpkin)
  • Pumpkin Spice – I made my own in a seperate bowl using this combination of spices:
    • 4 tsp cinnamon
    • 2 tsp ginger
    • 1 tsp allspice
    • 1 tsp nutmeg

Instructions

  1. In a blender add, to your vanilla-date creamer, 4 tbsp pumpkin. Blend until smooth.
  2. A tsp at a time add pumpkin spice until you reach your desired taste level of pumpkin spicy goodness!

Bottoms up! I hope you enjoy this more natural version of the PSL. What’s your favourite coffee or coffee shop? Let me know in the comments below.

 

 

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