It is pumpkin spice season! Now, I’m sure some of you might be surprised that your favorite Health & Wellness Coach is suggesting you add more sugar in your life. Not quite, but I do enjoy my fall squashes (I confessed my love for all thing butternut HERE) and pumpkin is popular in my family. I actually make one pumpkin or apple dessert each week in the month of October! (I know, right?) If we are going to enjoy a fall treat, I prefer to make it myself and control the ingredients so I know what’s actually in the stuff in which we are indulging.
I just had a client ask me about the difference between regular coffee syrups and the sugar-free varieties. She asked, “I know you would say not to get either, but if I WERE going to have one, I should get the regular and not the sugar-free with all chemicals, right?”. (Love.Her.) Yes, sugar-free is just plain toxic. Bad for your blood, bad for your brain, bad for your gut. Just bad. Alternately, too much sugar isn’t great either (bad for your gut, brain, hormone levels, inflammation, etc.) BUT IF YOUR’RE GONNA DO IT ANYWAY…..try it this way. 🙂
The recipe calls for pure cane sugar. You can find this in most grocery stores from Aldi to Safeway. Regular white sugar is made from sugar beets (not sugar cane) and a high number of sugar beets are genetically modified (GMO). Start with the natural simple syrup (equal parts water and sugar) and add your flavorings from there to change up your latte flavor.
HOMEMADE COFFEE SYRUP
*makes approximately 2 cups syrup
1.5 cups water
1.5 cups pure cane sugar
For Vanilla: open and scrape out beans from one vanilla bean pod.
For Cinnamon Dolce: add half scrapped vanilla bean pod and 4 cinnamon sticks
For Pumpin spice: add 4 cinnamon sticks, 2 big tbsp pumpkin puree, 1 tsp ground nutmeg, 1/2 tsp each ginger and cloves.
In a small pan on medium heat, combine water and sugar stirring often until sugar is dissolved. Add ingredients for your chosen flavor and allow flavors to meld for 5-6 minutes, stirring often and do not allow mixture to boil. Strain syrup over cheese cloth into bowl. Pour into bottle or jar and store in the refrigerator. Add 1.5 tsp to espresso/coffee and warm milk of choice for a yummy, natural treat free of artificial dyes and chemicals.
If you have a latte addiction, find a cinnamon or vanilla flavored herbal tea instead. Just make sure to read the ingredient list first! Anyone have a favorite fall tea?