That Radical Pumpkin Spice EVERYTHING


Since it was still summer we have been seeing #PSL everywhere! I have never actually had one because I am vegan and the wildly popular Starbucks Pumpkin Spice Latté is not vegan and I also don’t do artificial flavors but the thing is no one should be consuming those food-like substances-you know that you are better than that and you deserve real food! The real spices that those chemicals and those of all of the cray copy cat PSL products from potato chips to candies attempt to replicate are full of all kinds of fabulous health benefits as well as the tastes we all love so why settle for anything less? Cinnamon has been touted for ages as a powerful anti-inflammatory as a COX-2 inhibitor as well as an anticoagulant and a circulatory stimulant making it a spice that doctors have been recommending to their patients to add to their daily health regimes. Science has been finding for centuries that both clove and cinnamon are among the earth’s most powerful germ fighters. People have know these things for ages! Along with clove, herbalists Hildegard of Bingen (1098-1179) praised nutmeg as a highly beneficial herb for the human body supporting the immune system. Ginger has been used by people world wide for ages to combat nausea and other tummy woes.  I have always found it interesting that the flavors we crave most during “sick” season are the ones that benefit us the most at that time and with all of these benefits why would we ever want anything but the real thing? I know I don’t need to tell you of the horrors of artificial flavors and other frankenfoods so instead I’ll just get right to the good stuff!

Before I get started, please know that I ONLY recommend Young Living Essential Oils. This is not because that is the company I chose for myself and my family and the company with whom I am an Independent Distributor but rather because after decades of using herbs and essential oils and through all of my research and knowledge I now know there is no other company who’s oils I would use for myself and my family and there are not any others I would recommend to you either. There are no other essential oils on the market that I would ever tell anyone to use internally as these are the only oils on the market that are truly pure essential oils either steam distilled or cold pressed from the cleanest plant materials from Young Living Farms around the world. You can learn more here. I don’t want to keep you from your latte any longer but can talk about this in detail another time, of course, and you can join the conversation and learn more about how to get your own Young Living Essential Oils here or if you are ready to order now you can do so here.

I decided to make a syrup that can be kept in the fridge for instant gratification and to be able to use for many purposes, not just lattés and after much experimentation I made something I know you will love! The magic begins with Pure Grade B Maple Syrup. You could use Grade A but Grade B has a richer, deeper, and more complex flavor so snob it up, yo! Pour 2.5 cups of that magical snooty syrup into a saucepan and warm it enough to mix in 8 heaping tablespoons of puréed organic pumpkin. If you can get a fresh pumpkin and cook and purée it yourself that will be best because we should all avoid food in cans and plastics but if you do purchase puréed pumpkin be sure it is plain pumpkin and not pre-spiced pie filling.

IMG_6207

 

Now for the magic: the Young Living Cinnamon, Clove, Ginger, and Nutmeg Essential Oils! Just be sure to allow the temperature of this mixture to decrease to no more than body temperature before adding the essential oils so that they do not diffuse into the air-you don’t want to lose any of the deliciousness!

IMG_6206

 

Go ahead, stick your face in it! You know you want to!

Now pour it into something with a nice tight lid and you are done! You are now the proud owner of a whole bunch of That Radical Pumpkin Spice Syrup! Really. That is it. That’s way easier than a drive to Sbux, isn’t it?

We spent the weekend not only experimenting with the recipe for the syrup but experimenting with different ways to use it and I want to share two of them with you now starting with the one you were most likely here to see, That Radical Pumpkin Spice Latté.

Start with some espresso or a nice, dark, rich coffee brewed strongly. Please, alway use Fairly Traded, Organic coffee because you aren’t a selfish jerk. Also, please always remember that there is not an X in espresso ever because you are too smart for that.

IMG_6209

 


Normally we make our own milks in our magical Vitamix but for this I thought it was best to use what is most readily available when sharing a recipe so we used So Delicious Organic Vanilla Coconut Milk.  I warmed that with the coffee in a sauce pan and then added That Radical Pumpkin Spice Syrup and it was ready to serve. I know some are fans of whipped cream on top of  lattés so I altered my normal method of making Whipped Coconut Cream by removing the confectioner’s sugar (it is ok to sacrifice the fluff here) and instead add a few splashes of That Radical Pumpkin Spice Syrup along with the splash of vanilla extract. For those who have never done this it is insanely easy. When a can of full fat coconut milk is left in the refrigerator for a bit the fat rises to the top and the liquid falls to the bottom. All you need is the solid cream (use the rest in another recipe or as the milk in your latté). Toss in all of the ingredients and whip it with your hand mixer. With confectioner’s sugar it will get fluffier but in this case I preferred the spice over the fluff but that’s all up to you! Try both!

I recommend this Coconut Milk because, on top of being organic and non-gmo certified, they say their cans are BPA free. Again, I avoid all cans but a few times a year we live on the edge.

IMG_6211

 

What the solid Coconut Cream looks like

What the solid Coconut Cream looks like.

IMG_6213

That Radical Pumpkin Spice Syrup and Vanilla Extract to taste

 

IMG_6214

Finished Whipped Coconut Cream

IMG_6216

 

What if you don’t like coffee-do exactly the same with black tea!

Spiced cider is the quintessential Autumnal delight and it’s so easy! Just warm the cider and add That Radical Pumpkin Spice Syrup for quick treat!

Try it on top of apple or pumpkin or pecan pie or cup for cup as a replacement for any sweetener (don’t forget to compensate if you are replacing a dry sweetener). Drizzle some on your sweet potatoes (because marshmallows in sweet potatoes are insane). The possibilities are endless…at least according to the disturbing wave of pumpkin spice everything.

http://www.buzzfeed.com/cfnchng/15-items-that-show-pumpkin-spice-has-gone-too-far-bkls

Be creative, but don’t go cray.

Now for the recipes:

 

That Radical Pumpkin Spice Syrup

2.5 Cups Grade B Organic Maple Syrup

8 Heaping Tablespoons Organic Puréed Pumpkin

20 Drops Young Living Cinnamon Essential Oil

15 Drops Young Living Clove Essential Oil

15 Drops Young Living Ginger Essential Oil

15 Drops Young living Nutmeg Essential Oil

Warm and mix maple syrup and pumpkin and wait until the mixture is body temperature or less before adding the EO to keep the oils from diffusing. Decant into a well sealed bottle and keep in the refrigerator. Shake well before using to recombine.

IMG_6218

 

That Radical Pumpkin Spice Latté

4 ounces espresso or extra strong coffee

8 ounces vanilla coconut milk or other non dairy milk of your choice

4 tablespoons That Radical Pumpkin Spice Syrup

Warm coffee and milk and then add That Radical Pumpkin Spice Syrup to NOT boiling mixture (now it’s ok to let it diffuse a bit but you don’t want to loose too very much)

IMG_6224

That Radical Pumpkin Spice Cider

16 ounces Apple Cider

3 tablespoons That Radical Pumpkin Spice Syrup

IMG_6225

Let me know in the comments what other fantastic uses you have found for That Radical Pumpkin Spice Syrup.

Have a Spicy Autumn,

Chrissy