Do you love adding pumpkin syrup to your coffee or find yourself splurging on pumpkin spice lattes at your local coffee house? Now you can enjoy the pumpkin flavor whenever you want at home or at work. Add one or two tablespoons of this pumpkin spice syrup to your coffee or chia tea. Add some steamed milk for a latte.
You choose the type of milk. To create a froth, whip the milk in your high powered blender or use your espresso machine to steam it. Your kids will want a tablespoon of the pumpkin syrup in their warmed milk. Toss in a few marshmallows for a really special treat. Since this syrup is naturally sweetened with coconut palm sugar, it has a lower glycemic index and your blood sugar levels will not spike as much as other drinks flavored with commercially made syrups containing high fructose corn syrup, white sugar, or artificial sweeteners.
Have you ever wondered what is in these syrups? I was curious and looked them up. The pumpkin sauce Starbucks sells has the following ingredients: condensed nonfat milk, sugar, high fructose corn syrup, Annato (for color), natural and artificial flavors, caramel color, salt, potassium sorbate (preservative). I try to avoid foods with corn syrup, caramel color and potassium sorbate so I decided to make a more natural syrup. This syrup will take you less than 15 minutes to make and actually contains real pumpkin purée, organic orange zest, magnesium rich Fleur de Sel, and fall spices. You will benefit from the B vitamins, bioflavonoids, and antioxidants. It may even help you focus.
If you roast the pumpkin for the puree then add another hour for the time but it is worth it. I roast organic pumpkins to make special drinks, soups, pumpkin muffins, pumpkin bread , scones, and other goodies. Once you have fresh purée, you will never want canned pumpkin again. I promise it is so easy to make.
If you take this syrup to work, label it as a brown algae supplement so your co-workers do not help themselves and drink all of it. This syrup does need to stay refrigerated since it contains real pumpkin purée. It should last for 2 weeks in the refrigerator but you probably will finish it in several days. Shake the syrup before every use since the puree may settle to the bottom.
Directions for Pumpkin Spice Syrup
1)Roast and purée the pumpkin or open a can of organic pumpkin purée. Not the pumpkin pie purée.
2) Combine the 2 cups of spring water and 1.5 cups of coconut palm sugar in a medium saucepan and heat over medium-high heat, stirring occasionally, until the sugar has completely dissolved. Most simple syrups are equal parts sugar and water but I add less to limit the sugar.
3) Add 4 cinnamon sticks, 3 ( or 4 if you want more) tablespoons pumpkin purée, 1 teaspoon freshly grated nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon clove, 1/4 teaspoon allspice, 1/8 teaspoon orange zest (optional), 1/8 teaspoon Fleur de Sel to the sugar syrup. Whisk together for about 5 minutes over medium heat. Do not let the mixture come to a boil. Remove the sauce pan from the heat and allow to cool for 10-15 minutes.
4) Remove the cinnamon sticks and wash and dry them for another purpose. Most recipes recommend straining the syrup to remove any pumpkin bits or spices. I want all the vitamins in the pumpkin so I do not strain it. You decide. To strain, pour the syrup through a fine mesh strainer or cheesecloth into a glass container. Store in the refrigerator for up to 2 weeks. Give these to your friends, family, neighbors, and favorite teachers.
Pumpkin Spice Latte Directions
Depending on the size of your cup, mix 1/4 cup to 1/2 cup of hot coffee (I recommend a strong coffee like a French Roast) or 1 shot of hot espresso (about 1-1½ ounces) with 3/4 cup to 1 cup of hot or steamed milk. To create a froth, whip the milk in your high powered blender or use your espresso machine to steam it. Stir in 2 tablespoons of the pumpkin spice syrup. Taste and add more if needed. If you are really splurging, add freshly whipped cream and sprinkle with pumpkin spice, nutmeg or ground cinnamon.
Note: For a dairy free option, place a can of coconut milk in the refrigerator and chill. The cream will separate from the water. Scoop out the cream on top and whip the coconut cream with 1 teaspoon of vanilla bean paste, a pinch of cinnamon and 1 teaspoon of sugar. I did not use sugar but you may want some. Coconut cream is thicker than whipped cream so it will not look as pretty and sit on top of your latte.
Serve your pumpkin spice latte with some pumpkin scones. Enjoy!
Why You Want to Drink This!
- Anti-inflammatory properties in the beta-carotene to help with joint inflammation and arthritis. May help back pain.
- Vitamin A,C and E may make your skin glow and reduce wrinkles.
- High carotenoid content which fights free radicals in the body to prevent cancer and premature aging.
- The luteirn and Zeaxanthin protects the eyes and tissues to prevent cataracts and degeneration.
- Vitamin A- boost your immune system
- Potassium- prevent cardiovascular disease and hypertension
- Zinc- bone density for osteoporosis, immune and reproductive health
- Magnesium- relaxes the body and muscles, helps process calcium
- Phytosterols can lower risk of prostate cancer.
- May prevent kidney stones
- L-tryptophan has a chemical compound that makes you happy!
- Cinnamon is an excellent source of manganese and fiber. It also has potassium, calcium, iron, zinc and magnesium. Cinnamon may help the body regulate blood sugar levels and can be beneficial in high carb foods liked baked breads. The spice helps the body respond to insulin so it may be helpful for individuals with type 2 diabetes.
- Cinnamon may be good for individuals with platelet issues or at risk for stroke or heart attacks since Cinnamaldehyde prevents platelets from clogging in the blood vessels.
- The smell is invigorating and may help adults and children focus and improve brain activity. ?Research led by Dr. P. Zoladz and presented April 24, 2004, at the annual meeting of the Association for Chemoreception Sciences, in Sarasota, FL, found that chewing cinnamon flavored gum or just smelling cinnamon enhanced study participants? cognitive processing. Specifically, cinnamon improved participants? scores on tasks related to attentional processes, virtual recognition memory, working memory, and visual-motor speed while working on a computer-based program.? read more
- Nutmeg is rich in copper, potassium, calcium, manganese, iron, zinc and magnesium as well as B-complex vitamins, vitamin C, folic acid, riboflavin, niacin, vitamin A, volatile oils, beta-carotene and cryptoxanthin.
- Nutmeg contains the volatile oils Myristicin and Elemicin which studies have shown stimulate the brain. “Myristicin found in nutmeg has been shown to inhibit an enzyme in the brain that contributes to Alzheimer?s disease and is used to improve memory.” Complete Well Being
- Nutmeg oil mixed with honey can treat nausea, indigestion and other intestinal issues. Ask a loved one or massage therapist to rub in the oil over your sore muscles and painful joints.The oil may help your arthritis and Rheumatoid pain as well as gout.
- May help reduce cholesterol. Some studies on animals say it reduces cholesterol better than Statin drugs. Plus it contains bioflavonoids, vitamin C and many other minerals. Read more on bioflavonoids.
Fleur De Sel
- Naturally higher in magnesium than many other salts. Some are hand harvested in France and certified organic from Nature and Progres in France. Back to Organic Hand Harvested Fleur de Sel is certified organic. Salt balances the flavors of the food and can add sweetness. Sometimes you need a pinch of salt rather than a tablespoon of sugar.
References: http://www.thekitchn.com/diy-pumpkin-spice-latte-96277 http://sumptuousspoonfuls.wordpress.com/2011/11/11/make-your-own-pumpkin-spice-chai-latte/ http://www.annies-eats.com/2011/10/03/diy-pumpkin-spice-syrup-for-pumpkin-spice-lattes/ http://sugarcrafter.net/2011/09/16/pumpkin-spice-latte/ http://www.naturalnews.com/033649_citrus_bioflavonoids_oxidative_stress.html# http://www.whfoods.com/genpage.php?tname=foodspice&dbid=37