Organic LOW FAT/LOW CALORIE COFFEE CREAM...MANY FLAVORS!

**THIS MAKES ABOUT 1 1/2 CUPS OF COFFEE CREAM. 

This was SO fun to make! A couple of things before you start:

1.  THE MOST WORK GOES INTO MAKING YOUR "CREAM" (Homemade Naturally-Sweetened Condensed Milk). For my recipe, click HERE.

2.  Once you have your "cream", the possibilities for different flavors are endless.

HERE'S THE MAIN IDEA:

"CREAM" + 1/2  MILK = SWEETENED CREAM. (unflavored)

"CREAM" + 1/2 CUP MILK + (recipe below) = YOUR FAVORITE COFFEE CREAM FLAVOR!

DIRECTIONS:

1.  Make 'CREAM'.  (recipe link is HERE)

2.  Once cream is cooled just a bit (can still be warm), ADD 1/2 CUP MILK OF YOUR CHOICE.  This could be Heavy Whipping Cream (for a smoother consistency but higher in fat), Skim Milk, Whole Milk, Almond Milk, etc.  I use UNSWEETENED ALMOND MILK since it has just 40 CALORIES PER CUP!

3.  You just made COFFEE CREAM.  Once you add it to your coffee, if your coffee is still too strong just add another splash of milk. 

4.  FOR FLAVORED COFFEE CREAM:  While cream IS STILL WARM, add 1/2 cup of whatever kind of milk and WHISK IN FLAVOR.  (recipes/ideas below, but possibilities are endless!)  Make sure you whisk really good to combine and then store in refrigerator.  It will thicken just a bit once cooled.


PEPPERMINT MOCHA:  
1 1/2 TBSP OF COCOA POWDER 
1/2 tsp of PEPPERMINT EXTRACT.  Make sure you whisk really good to combine and then store in refrigerator.  It will thicken just a bit once cooled.

 PUMPKIN SPICE:

1 1/2 TBSP of Pumpkin Puree
1/2 tsp of Pumpkin Pie Spice
1/2 tsp vanilla extract 

CINNAMON STRUDEL

3/4 tsp of ground cinnamon
1 tsp of vanilla extract
1/2 tsp of almond extract

Homemade Naturally Sweetened Condensed Milk

Recipe: Healthy Homemade Sweetened Condensed Milk

Ingredients:
1 cup of raw or whole milk
1/2  cup of UNSWEETENED almond or coconut milk
1/2 cup organic honey
2 tbsp of butter and/or coconut oil.  (I used 1 tbsp of each)

1 tsp vanilla (Omit if you use vanilla flavored almond/coconut milk)

Method:

Mix honey and milk together in a heavy-bottomed saucepan. Stirring often, bring to a low simmer over medium-low heat JUST UNTIL YOU SEE STEAM START TO RISE OFF THE TOP.(around 4)  YOU MUST WATCH IT CLOSELY...THIS CAN SCALD IN A DAD-GUM SECOND!

 YOU NOW HAVE 2 OPTIONS:  Let it simmer on the LOWEST SETTING POSSIBLE FOR 2 HOURS OR KEEP IT ON MEDIUM HEAT, STIR CONSTANTLY AND LET THICKEN FOR ABOUT 30 MINUTES.  Read below to know which works best for your schedule:


 2 HOUR METHOD:

As soon as steam starts lifting off the milk, lower the heat even further, and when the honey is entirely dissolved, put the heat as low as it can go. A simmer burner is great for this.  Stir occassionally.

 The goal is to reduce the quantity in the pot (which is now about 1 3/4 cups) by approximately half. It takes about 2 hours at very low heat to reduce to one cup of liquid.  I liked the freedom to wander the house doing other tasks, and thus allowed my process to take quite some time.  Once reduced to your satisfaction, remove from heat and whisk in the butter/coconut oil and vanilla extract (if using). The recipe is equivalent to just less than one whole can of brand name sweetened condensed milk.  (about 14 oz)  Allow to cool completely before using.  (store in refrigerator)

30 MINUTE METHOD:

 Keep the burner on MEDIUM heat (around 5) and WHISK CONSTANTLY for about 30 minutes.  You can step away BRIEFLY (say, to refill your 2 year old's sippy cup!) but that is IT!  It will burn VERY EASILY.  Once it has gotten thick and reduced by about 1/2, it's ready.  Once reduced to your satisfaction, remove from heat and whisk in the butter/coconut oil and vanilla extract (if using). The recipe is equivalent to just less than one whole can of brand name sweetened condensed milk.  (about 14 oz)  Allow to cool completely before using.  (store in refrigerator)

CLEAN Pumpkin Butter

Clean Eating Pumpkin Butter

October 2, 2012 · by The Gracious Pantry ·

Aaaah, fall has arrived in all it’s red, gold and brown glory. It’s my absolutely favorite time of the year. I seem to come alive during this season, and so does Mini Chef. All the leaves to jump in, tree branches to shake (leaf rain!) and of course, PUMPKINS!!!!
Pumpkins are my absolute favorite part of the season (well, and Halloween…). They are so delicious regardless of how you prepare them, and packed with nutrition too!
Last year, I tried my hand at creating a pumpkin butter recipe and failed miserably. I tried again and again and just could not get it right. I guess timing is everything because this year, I hit a home run on my first attempt. I just love it when that happens!
Mini Chef LOVES this on toast with peanut butter. It’s a great way to start your morning!
RELATED READING:

• Clean Eating Plum Butter
• Clean Eating Cranberry Butter
• Clean Eating Persimmon Butter
• Clean Eating Apple Butter

Clean Eating Pumpkin Butter
(Makes 5 cups)
Ingredients
2 (15 oz.) cans pumpkin puree (NOT pumpkin pie filling)
1 cup apple juice, no sugar added
1 cup honey
1/4 cup pure maple syrup
2 tsp. molasses
2 tbsp. lemon juice
1 1/2 tsp. pumpkin pie spice, no sugar added
Pinch of salt (very small just to enhance the flavor a little)

Directions
Step 1 – Place all ingredients in a small slow cooker and cook on low for 5-6 hours.
Step 2 -Allow to cool for a while, pour into storage jars and keep it in the fridge overnight. Enjoy the next morning!
Eat and Enjoy!

Nutritional Content
1 serving = 1 tbsp.
Calories: 21
Total Fat: 0 gm
Saturated Fats: 0 gm
Trans Fats: 0 gm
Cholesterol: 0 mg
Sodium: 2 mg
Carbohydrates: 6 gm
Dietary fiber: 0 gm
Sugars: 5 gm
Protein: 0 gm
Estimated Glycemic Load: 3