I am a huge coffee snob. I love quality, strong, hot, coffee in the morning with lots of foam on top. A shot of spice, or holiday flavor is always special. However, the crazy preservatives, sugar, and chemicals in the store bought flavored creamers and syrups are enough to make me ill. My hubby is super picky when it comes to pumpkin spice syrup, and this gained his approval. As a bonus, this syrup is chocked full of vitamins, and it is naturally sweetened by Maple Syrup. Just add it into black coffee, or top it off with your favorite milk.
By: Bekie A
8 tbsp of pure maple syrup
1 tsp of molasses
4-5 tbsp organic pumpkin purée
1 tsp of pumpkin pie spice
2 tsp vanilla extract
2 tbsp grassfed butter or ghee (for dairy free, use coconut cream)
4 tbsp organic coconut oil
Add everything except the vanilla into a large glass jar or small sauce pan. Either microwave for 1 minute until heated through, or cook on the stove top until it comes to a low boil. Add in vanilla. Pour into a bullet,blender, or processor. Process for 1 minute. Return to the glass jar. Store in the refrigerator if you will not use it in the next 3 days.
To serve: add 1-2 Tbsp (depending on the size of the cup or how sweet you prefer your coffee) to coffee cup. Add coffee and whisk thoroughly or blend briefly in a bullet. Then add in cream/milk and top with cinnamon. It’s best blended.