Pumpkin spice syrup for coffee (vegan- and paleo-friendly)

Pumpkin spice lattes--you either love them or hate them. (Most people I know love them.)  Once upon a time, I worked for the company that markets those most delicious of autumn beverages, and let me tell you... I drank my fair share during those months of slinging coffee. Unfortunately, those babies are full of both dairy and refined sugar (along with a number of other nasty ingredients). What's a girl to do? Make it myself, of course!

This syrup is perfect with espresso and steamed milk (whether you drink dairy, use almond milk, or some coconut milk). It works well with black coffee, too, if that's your thing. And if you don't drink coffee? Vanilla rooibos is an excellent option.  

Have a lovely Thanksgiving with your loved ones. And maybe enjoy this on Black Friday instead of hitting the mall at 4 a.m. I assure you it will be much more relaxing. That is, of course, if relaxing is your thing.

Pumpkin spice syrup for coffee (or tea)


1 15-oz can pumpkin puree (not pumpkin pie filling)
3/4 cup full fat coconut milk
1 Tbsp cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp freshly ground cardamom
1/8 tsp ground cloves
1/8 tsp fine sea salt
1 Tbsp molasses (preferably organic)
1/2 tsp liquid stevia
1/4 tsp vanilla extract

Whisk all the ingredients in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium low and let cook for 20 minutes, stirring frequently to prevent scorching.  The mixture will spatter if let alone, so pay attention!   After 20 minutes, remove from heat and give it another good stir. Allow to cool; then transfer to a pint-sized glass jar (or two 8 oz jars). Store, refrigerated, for up to a week.

To use: Measure two tablespoons (more or less, to taste) syrup into a mug for each pumpkin spice latte. Top with a shot of espresso, and your choice of steamed milk. Alternatively, use the same amount for each mug of coffee, or even for a mug of steamed milk.

Autumn color, and an announcement

Wow, is it November already? (And, for those of you on the east coast like me--How's about that snowstorm last weekend? In October. Yikes.) I'd apologize for being absent, but since you all know that I've taken a step back from posting this isn't a huge surprise for any of us. And to be honest, it's been a lovely break from the craziness of trying to homeschool and blog and volunteer and be a wife and.... You get the picture. I feel more rested than I have in months, and far less stressed.

And the weather is cold again. And the leaves have changed color.  It is glorious.  (Have I mentioned that autumn is my favorite season?)

Now that we're racing toward the holidays at breakneck speed, it's probably about time to break out the recipes for mulled wine and cider, eggnog, and chai.  If you're inclined towards homemade gifts, how about this idea for homemade chai concentrate over at the From Scratch Club? It's a little different than other chai mixes in that it's only the spices and milk, instead of spices and tea, but could be a really fun twist for both tea and coffee-lovers. (It's especially good for people who only sometimes do caffeine, as they can pick decaf versions if they so desire.) I'm going to be making it for a friend with coconut cream and a little honey instead of sugar. Oh, and maybe for myself as well.

And now for the announcement.  Let me preface this by saying that in my time off from blogging multiple times a week I've felt a lot more freedom to create. The creative process is heavenly, and I'd like to share it with you. I am going to be working on an e-book for next year's holiday season all about edible homemade gifts. Gifts that are gluten-free and acceptable for your loved ones with dietary restrictions. Not all will be completely allergy-friendly, but I promise that there will be something for everyone--a little indulgence for the holidays, without being junky.

For this project to work I need a few brave testers.  If you're interested in getting your hands dirty, I'd be incredibly thankful for your help. Please email me at cardamomandcastiron {at} gmail {dot} com and let me know if you'd like to participate.