Pumpkin Spice Coffee Creamer: Fat, Low Fat, or Mommy Cheater Version?

I know a few of my friends who wait every year for Starbucks to bring back their seasonal pumpkin spice lattes. What if you didn’t have to wait all year long and could have pumpkin creamer to add to your coffee whenever you wanted?

I have three versions of making the pumpkin spice creamer for your coffee.

 The first version is high fat and high calorie made with whole milk and half and half. This does make a sinfully rich and creamy pumpkin spice latter or iced coffee.

The second version is a lower fat and calorie version perfect for everyday use, since it uses skim milk and does not have any half and half in it.

The third version is what I call the Mommy cheater version. This is for all of us mom (and dads) who are trying rush the kids out the door and just don’t have time for anything! Believe it or not you can make this version while your coffee is brewing.

 

High Calorie Version

Ingredients

1 cup whole milk

1 cup half and half

4 to 5 heaping tablespoons canned pumpkin (not pumpkin pie filling)

4 tablespoons maple syrup

1 teaspoon pumpkin pie spice

1/2 teaspoon cinnamon

 

Directions

In a saucepan, whisk together milk, half-and-half, pumpkin, syrup, and spices over medium heat. When the liquid begins to get steamy, remove from heat.

Transfer the mixture to a jar or other container using a strainer, and allow to cool in the refrigerator.

 

Lower Calorie Version

Ingredients

1/4 cup pumpkin
1 Cup skim milk
2 Tablespoons vanilla syrup
1/4 Teaspoon pumpkin pie spice


Garnish:
whipped cream
pumpkin pie spice to sprinkle

Directions
Add pumpkin, milk and vanilla syrup together in saucepan, stirring to mix
well, until smooth. Add pumpkin pie spice and continue to heat on low until
mixture is steaming and foam appears.

Transfer the mixture to a jar or other container using a strainer, and allow to cool in the refrigerator.

 

The Mommy Cheater Version is quick and simple if you have any pumpkin butter. If not, click here For The Love of Pumpkin for the recipe

Ingredients

1 cup 1%milk (you can use which fat content you like) or half and half

4 serving teaspoons (cereal spoons) of pumpkin

Combine ingredients in a measuring cup

Using small whisk beat until smooth

Pour into hot coffee or in a jar and store in the refrigerator.

Boerenkool Stamppot (Stamp pot)

 

I have made this recipe a few times and thought I had posted it here on the blog. The kids love this recipe, my daughter gets to eat potatoes and my son gets to eat sausage. Mom likes it because the kids are eating Kale and either not realizing it or not caring. A few times, I have also added in finely chopped carrots.

This is a Dutch “Comfort Food.” Since my family likes things a bit spicy, I used ½ teaspoon of crushed red pepper. You can use more or make as written. When there are leftovers, I will add bacon and cheese, yummy!  

I have changed the how the recipe is cooked. I wanted to keep the nutrients in the Kale, and as green as possible.

Ingredients

3 lbs potatoes, Peel and diced

2 onions, Chopped

1 bay leaf  

1 lb kale

1 pinch salt  

1 pinch ground pepper

1 lb smoked sausage

1/2 cup milk  

2 tablespoons butter  

Directions

Wash Kale thoroughly in cold water several times, and drain well on paper towels. Cut away the center stalk on the Kale leaves.  Kale can be gritty if not washed well; this is why I usually wash it a second time after removing the stalk. After second washing, chop Kale into bite size pieces.

In a 3 quart pan, place potatoes, onion, sausage, a bay leaf, a pinch of salt and just enough water to cover

Cover and boil gently for about 25 minutes

Place Kale in a large colander, pour pot contents over the kale to drain  

Remove the bay leaf, and sausage

 Discard bay leaf, slice sausage, 1 inch thick.

Return kale, onions, and potatoes to pot, mash with a potato masher

Add milk, butter, salt, and pepper to taste to the pot

Gently stir in sausage before serving.