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Old 09-16-2016, 04:43 PM   #7
wyo_rose
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Yep, the hillbillies are on to something.

I'm going to make my own sugar free pumpkin spice creamer after I find some real pumpkin.

Secret Pumpkin Spice Latte Recipe (Sugar-Free and Better Than Starbucks!) | Healthy Indulgences

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
Cheesecloth
OR fabric from a cotton t-shirt
Instructions
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.
Notes
*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.
Nutrition facts for the entire batch (made with sugar-free sweeteners) are as follows
1,154 calories, 50g net carbohydrates (fiber subtracted), 19g protein, 89g fat
Nutrition facts for an 8 oz individual latte (made with 1/3 cup creamer) are as follows
144 calories, 6g net carbohydrates (fiber subtracted), 2g protein, 11g fat
By Lauren Benning
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