Yesterday, I discovered a half cup of homemade pumpkin puree in my freezer from last year.
Pumpkins happen to be one of my favorite things about fall.
We had some large unexpected expenses this summer, so I am trying to stick to a pretty strict budget. While we do not buy many processed foods, my dairy-free coffee creamer is an exception and I opted not to buy it for a while to save some money.
When I had to cut sugar completely out of my diet a few years ago, I only added almond milk to my coffee. I could do that again.
Seeing the pumpkin in the freezer, I realized I would not have to! I discovered a recipe at accordingtoelle.com for Homemade Pumpkin Spice Latte Syrup last fall. I liked it in my coffee and my eldest son loved it in hot cocoa.
This morning, I whipped up a double batch using my homemade pumpkin puree and freshly grated nutmeg. I plan to freeze half of the syrup in tablespoon portions (using an ice tray), as the syrup should be used within 2 weeks and I doubt I will make it through the double batch in that time.
Coffee + almond milk + 1 scant tablespoon of pumpkin spice latte syrup = Yum!
I must confess, I always got excited when Starbucks began offering their seasonal pumpkin spice lattes in the fall. However, it is my understanding that when Starbucks began using real pumpkin in their syrup, they also added condensed skim milk.
Elle's recipe allows me to treat myself to a pumpkin spice latte without dairy and at a fraction of the cost. Sweet! If you missed the link above, the recipe may be found HERE.
Wishing you all a fantastic day!