It involves real pumpkin, fresh spices, and a crock pot! You’re gonna brew up a batch of your own PSL flavored coffee creamer, so that you can have this nourishing and delicious treat every morning on the go! A few glugs of this sweet nectar of the gods (it’s that good!) will transform your coffee into something magical…
DId you know that the Starbucks version doesn’t contain any actual pumpkin?!
The best part about making PSL lattes at home is that you can control the sugar and type of milk used. The recipe below is sugar-free and dairy-free! It’s made from a blend of creamy cashew milk and coconut milk, which creates an amazingly rich, silky smooth “cream” that lightens coffee just like dairy cream!
To keep this treat diabetic-friendly, I sweeten it with natural, calorie-free sweeteners called stevia and erythritol. You could use xylitol as well (3/4 cup xylitol = 1 cup erythritol), or mix erythritol and xylitol together for an even better sugar-free sweetening option. Keep in mind that xylitol will cause your blood sugar to rise, whereas erythritol and stevia will not. I like adding 2 Tablespoons of xylitol to the recipe below for an extra boost of sweetness. (*whispers* Find out why you need to combine sugar-free sweeteners in the Healthy Indulgences E-Cookbook!)
To make this paleo, simply swap out the sugar-free sweeteners for maple syrup or coconut sugar. 3/4 cup of maple syrup should sufficiently sweeten the creamer.You’ll want the Pumpkin Spice Creamer to be quite sweet since it’s a concentrated mix that gets diluted by coffee, so keep that in mind if you’re adding your own sweeteners.
So, how can we make a PSL coffee creamer that tastes like pumpkin without any chunkiness from the pumpkin puree? I’ll show you how!
Oh look, a crock pot! Phew, back in familiar territory. Set your crock to LOW for 1 hour to let the mixture come up to a safe temperature. Then, turn your crock down the KEEP WARM and steep the pumpkin pouch in a sweetened milk mixture overnight (recipe below). After 8-12 hours, the flavors of the pumpkin and spices will permeate the cream, flavoring it intensely without getting any bits of fibrous pumpkin pulp into the mix!
Now, here’s the fun part. After 8-12 hours of steeping, turn off your slow cooker. Go do laundry, watch Netflix, or read about this sugar-free Pumpkin Gooey Butter Cake you should be making for Thanksgiving this year. Let the creamer cool to warm. You’ll want to wait until you can safely grab the “teabag” without burning your hands.
Hold the teabag with both hands, and squeeze it gently but firmly, like you’re wringing out a sponge. Get out all of your rage and frustration from the week! 😀 If you secure the ends well with those metal twisty ties, you shouldn’t have any pumpkin or spice leaking out. I didn’t photograph this step because my hands were extremely goopy.
As a finishing touch, use a blender to smooth out the creamer. You can pour the creamer into a standing blender if you don’t have a stick blender. If you don’t have an immersion blender, consider investing in one. They’re life changing.
Optional step: Store your creamer in a colorful rooster-covered olive oil dispenser. Your pumpkin spice creamer should keep in the fridge for 1-2 weeks… if it lasts that long!
- 1.5 cups coconut milk (or one 13.5 fl oz can)
- 1 Tablespoon sea salt
- 1 cup raw cashews
- Water (see instructions for amount)
- 1 cup canned pumpkin
- 2 Tablespoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1 teaspoon anise seeds (optional)
- 3/4 cup erythritol*
- 1/2 teaspoon pure stevia extract
- OR fabric from a cotton t-shirt
- Add cashews to a high speed blender, and fill with water up to the 2.5 cup mark.
- Add coconut milk to blender, and cover with lid.
- Gradually increase blending speed until you reach the maximum power, blending for 1 minute.
- Scrape down blender, and blend again on maximum power for one minute, or until mixture is very smooth and creamy..
- Add cashew-coconut milk and vanilla to crock pot, and set to LOW.
- Dampen the cloth your are using to make the pumpkin roll, squeezing it out to remove excess water.
- Set length of fabric on to a small plate, aligning it so that one end of it is centered on the plate.
- Place pumpkin puree in the center of the cloth, and make a well in it with the back of a spoon.
- Place spices in the well (should look like a spice volcano!).
- Roll up pumpkin spice roll, starting from one end and rolling to the other end.
- Secure ends with twisty ties.
- Open crock pot lid and add pumpkin tootsie roll to milk mixture, submerging it.
- Let crock pot cook on LOW for one hour.
- Turn crock down to keep warm, and let mixture steep overnight (8-12 hours).
- In the morning, turn off the crock pot and remove pumpkin tootsie roll to a plate.
- Once pumpkin roll has cooled to the touch, wring it out over the liquid mixture in the crock pot to extract the pumpkin essence! Squeeze as much liquid out of the pumpkin pouch as you can.
- Add sweeteners, and blend once more. Keep creamer stored in a glass jar or other storage container. It keeps well for 1-2 weeks in the refrigerator.
- *To make this paleo, you could use coconut sugar, honey, or maple syrup in this recipe if you like. I recommend starting with 1/2 cup coconut sugar and tasting the creamer. It should be sweeter than you’d like the individual latte to taste because it is a concentrated mixture. Keep in mind that honey has a taste that can overpower the pumpkin spice flavor.
- 1,154 calories, 50g net carbohydrates (fiber subtracted), 19g protein, 89g fat
- 144 calories, 6g net carbohydrates (fiber subtracted), 2g protein, 11g fat
Nutrition Facts of an 8 oz Healthy Indulgences Pumpkin Spice Latte:
144 calories, 6g net carbohydrates (fiber subtracted), 2g protein, 11g fat
Nutrition Facts of an 8 oz Starbucks Pumpkin Spice Latte:
210 calories, 26g net carbohydrates (fiber subtracted), 8g fat, 7g protein
What is your favorite seasonal coffee drink? Inquiring minds want to know! (Mine is the Peppermint Mocha Latte.)