Roy’s Light Pumpkin Spice Creamer
8 servings (see notes) 0 Better Balance Bites/Blue Points
Calories 22 Fat 1.4g Sat. Fat 0g Protein 0.6g Carbs 20.6g Fiber 1.2g Sugars 0.5g
Ingredients
· 1 1/2 Tbsp pumpkin pie spice
· 1/2 cup pumpkin puree (not pumpkin pie filling)
· 1/2 to 1 cup brown sugar replacement (see notes)
· 3 1/2 cups almond milk
· 1/2 tsp vanilla extract
Directions
1. In a medium saucepan, over medium heat, toast spices for 30 seconds, stirring constantly so as not to burn them.
2. Whisk in pumpkin puree and cook about 1 minute, whisking constantly. Whisk in the sugar replacement, and cook, whisking frequently, until the sugar replacement has melted and fully incorporated into the pumpkin, about 1 minute. Whisk in the milk until completely homogenous.
3. Turn the heat up to medium-high and bring up to a low boil. Once it begins to boil, reduce the heat back medium and cook, whisking frequently, for 2 minutes. Remove from the heat and whisk in the vanilla.
4. Pour the creamer through a fine-mesh strainer to remove any pumpkin pulp or grains of spice and make the creamer smooth. (Skip this step if the residue won’t bother you.)
5. Pour into a container and refrigerate up to 2 weeks. Shake well before use.
Notes
· You may get more or fewer servings, depending on how much creamer suits your tastes. I use about 1/2 cup of creamer for 12 oz of coffee.
· Brown sugar replacement is preferred since it pairs well with the pumpkin, but you can use granulated sugar replacement or even sugar-free maple syrup if you prefer.
· Sugar replacement is added according to taste, usually between 1/2 to 1 cup. I use 3/4 cup and the nutrition facts are based on that amount. You can always increase or decrease the amount according to your taste OR simply add more sweetener directly to your coffee if you find you didn’t make it sweet enough.
Roy’s Light Peppermint Mocha Coffee Creamer
8 servings (see notes) 1 Better Balance Bite/Blue Point
Calories 35 Fat 2.3g Sat. Fat 0.6g Protein 1.9g Carbs 22.6g Fiber 2.8g Sugars 0.4g
Ingredients
· 3 1/2 cups almond milk
· 2/3 cup unsweetened cocoa powder
· 1/2 to 1 cup sugar replacement (see notes)
· 1 Tbsp peppermint extract
· 1 tsp vanilla extract
Directions
1. Heat milk in a saucepan over medium-high heat. Once it begins to steam, whisk in the sugar replacement. Add in the cocoa powder, passing it through a fine-mesh strainer or sifter to remove any lumps and whisk in. Once it begins to boil, reduce the heat to medium and cook, whisking frequently, for 2 minutes.
2. Remove from the heat and whisk in both extracts. Allow to cool to room temperature before pouring into a container.
3. Refrigerate up to 2 weeks. Shake well before use.
Notes
· You may get more or fewer servings, depending on how much creamer suits your tastes. I use about 1/2 cup of creamer for 12 oz of coffee.
· Sugar replacement is added according to taste, usually between 1/2 to 1 cup. I use 3/4 cup and the nutrition facts are based on that amount. You can always increase or decrease the amount according to your taste OR simply add more sweetener directly to your coffee if you find you didn’t make it sweet enough.
· If you're not using this with coffee but want to keep the mocha aspect of the creamer--it's basically chocolate peppermint as is--add 1-2 Tbsp of instant coffee with the cocoa and sugar replacement.
· You can pass this through a fine-mesh strainer before storing to reduce the risk of any residue of cocoa, but I haven’t had any issues with this one in that regard.
Roy’s Light Gingerbread Coffee Creamer
8 servings (see notes) 1 Better Balance Bite/Blue Point
Calories 34 Fat 1.3g Sat. Fat 0g Protein 0.5g Carbs 23.2g Fiber 0.7g Sugars 3.4g
Ingredients
· 4 tsp gingerbread spice (see notes)
· 1/2 to 1 cup brown sugar replacement (see notes)
· 2 Tbsp molasses
· 3 1/2 cups almond milk
· 2 tsp vanilla extract
Directions
1. In a medium saucepan, over medium heat, toast gingerbread spice for 30 seconds, stirring constantly so as not to burn it.
2. Whisk in sugar replacement and molasses, and cook, whisking frequently, until the sugar replacement and molasses have melted together, about 1 minute. Whisk in the milk until completely homogenous.
3. Turn the heat up to medium-high and bring up to a low boil. Once it begins to boil, reduce the heat back medium and cook, whisking frequently, for 2 minutes. Remove from the heat and whisk in the vanilla. Allow to cool to room temperature
4. Pour the creamer through a fine-mesh strainer to remove any unmelted brown sugar replacement or grains of spice and make the creamer smooth. (Skip this step if the residue won’t bother you.) Pour into a container and refrigerate up to 2 weeks. Shake well before use.
Notes
· You may get more or fewer servings, depending on how much creamer suits your tastes. I use about 1/2 cup of creamer for 12 oz of coffee.
· I have a recipe for gingerbread spice on my blog and in my cookbook. If you’d prefer not to make an entire batch, simply replace the gingerbread spice with:
1 ½ tsp ground ginger
1 tsp cinnamon
½ tsp ground allspice
⅛ tsp nutmeg
⅛ tsp ground cloves
⅛ tsp black pepper
· Brown sugar replacement is preferred since it pairs well with the gingerbread flavor, but you can use granulated sugar replacement or even sugar-free maple syrup if you prefer.
· Sugar replacement is added according to taste, usually between 1/2 to 1 cup. I use 3/4 cup and the nutrition facts are based on that amount. You can always increase or decrease the amount according to your taste OR simply add more sweetener directly to your coffee if you find you didn’t make it sweet enough.
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