The Nourishing Gourmet

Nourishing. Satisfying. Gourmet.

Desserts

Pumpkin Spice Hot Cocoa

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pumpkin-spice-hot-cocoa

By Katie Mae Stanley of Nourishing Simplicity

Warm spices mingling with rich cocoa, a touch of pumpkin mixed in, topped with maple whipped cream – it’s a whole new way to enjoy fall.

Every year as the cooler weather settles in the world gets a tiny bit extremely excited about pumpkin spice lattes and other fall drinks. I didn’t get the hype for several years until I made one myself, after that I was hooked.

This year as autumn made it’s appearance I decided that I needed a change – enter pumpkin spice hot cocoa! Chocolate and pumpkin are a surprising, yet delicious combination. That’s why recipes such as my pumpkin chocolate chip muffins are so tasty.

I am a huge fan of hot cocoa, and all forms of dark chocolate, if truth be told. I pretty much have a hot cocoa recipe to go with each season now that this tasty pumpkin spice version has been added to my list. You can easily use pumpkin pie spice from the store, but I have been using my own blend that takes less than five minutes to whip up.

Other Autumn Drinks to Enjoy:

Pumpkin Spice Hot Cocoa

Serves 2

Ingredients:

2 cups raw milk (or milk or milk substitute of your choice)
1/4 cup pumpkin puree
3 TBS cocoa powder
3 TBS maple syrup
2 tsp vanilla extract
2 tsp pumpkin pie spice
1/8 tsp unrefined salt
Maple whipped cream (optional)

1. Heat your milk in a small saucepan. (If you are using raw milk and want to preserve the enzymes do not heat above 110.)

2. While the milk is heating, mix the remaining ingredients in a small bowl, making a paste.

3. Once the milk is warm, mix the cocoa paste into the milk with a whisk.

4. Pour into two mugs and top with maple whipped cream and extra pumpkin pie spice if desired.

Pumpkin Spice Hot Cocoa
 
Serves: 2
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Pumpkin Spice Hot Cocoa
Ingredients
  • 2 cups raw milk (or milk or milk substitute of your choice)
  • ¼ cup pumpkin puree
  • 3 TBS cocoa powder
  • 3 TBS maple syrup
  • 2 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • ⅛ tsp unrefined salt
  • Maple whipped cream (optional)
Instructions
  1. Heat your milk in a small sauce pan. ( If you are using raw milk and want to preserve the enzymes do not heat above 110).
  2. While the milk is heating, mix the remaining ingredients in a small bowl, making a paste.
  3. Once the milk is warm, mix the cocoa paste into the milk with a whisk.
  4. Pour into two mugs and top with maple whipped cream and extra pumpkin pie spice if desired.

What is your favorite autumn hot drink?

Flourless Plantain Cake (Nut-free and Paleo)

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Flourless Plantain Cake - It only takes a couple of ingredients! Nut-free, paleo friendly

This delicious recipe only takes a couple of ingredients, and it whirls up in your blender for a fast clean up. The end result tastes like a sweet egg-y banana bread, or perhaps banana bread pudding. It makes a lovely simple dessert or a sweet breakfast treat.

The plantains provide the starch instead of flour and they also sweeten the cake. The eggs help hold the cake together and add protein and nutrition (as well as flavor).

We’ve been trying out eggs again after years of avoiding them after finding out my daughter and I had a high intolerance to them. So far so good! Unfortunately this recipe is not AIP (Autoimmune Protocol diet) friendly because of the eggs, but once you’ve added eggs back in, make sure you try this out!

A couple of notes on the recipe (created by my friend, Lauren at Empowered Sustenance):

  • I used a full teaspoon of both vanilla and cinnamon in this recipe.
  •  I think a tablespoon of pure maple syrup would add not only a little more sweetness, but also a lovely maple hint in flavor.
  • My husband preferred this cold, I hot, so it’s a matter of preference.

Get the recipe here: Flourless Plantain Cake

If you try it out, let me know what you think!

Golden Milk Ice Cream

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Sweet and creamy coconut milk is spiced with turmeric, ginger, black pepper, cardamom, vanilla and cinnamon for a lovely chai flavor, and then sweetened with honey. It makes up a gorgeous smooth dairy-free ice cream. -- The Nourishing Gourmet

I know I’m a little obsessed with Golden Milk right now, but I promise that this newest addition it worth it. Sweet and creamy coconut milk is spiced with turmeric, ginger, black pepper, cardamom, vanilla and cinnamon for a lovely chai flavor, and then sweetened with honey. It makes up a gorgeous smooth dairy-free ice cream.

The added plus is that it’s made with such good-for-you ingredients, like all of those anti-inflammatory spices, and immune-boosting coconut milk.

As you may have noticed, I am working on getting more anti-inflammatory spices in my diet, with my traditional Golden Milk recipe, my savory Golden Turmeric Sipping Broth, and my Iced Golden Milk Latte with Cardamom. I think Golden Milk ice cream rounds up the list nicely.

AIP note: Make sure you use a gum-free coconut milk (like the one linked to below), and if strict AIP (autoimmune protocol diet) leave out the black pepper and cardamom.

This recipe won approval with four out of the five of us. My middle daughter thought it was too strong for her, but the rest of us enjoyed it.

If you wanted to make a single serving of this recipe, you could chill one of the golden milk recipes links to above, and then use this single serve ice cream maker!

Ingredients:

Supplies:

Sweet and creamy coconut milk is spiced with turmeric, ginger, black pepper, cardamom, vanilla and cinnamon for a lovely chai flavor, and then sweetened with honey. It makes up a gorgeous smooth dairy-free ice cream. -- The Nourishing Gourmet

Golden Milk Ice Cream (Dairy-Free, Egg-Free)

Ingredients:

  • 3 cups coconut milk or coconut cream
  • ½ cup of honey
  • Dash of Salt
  • 2 teaspoons dried and ground turmeric
  • ½ teaspoons dried and ground ginger
  • ¼-1/2 teaspoon ground cardamom (Replace with more ginger for AIP)
  • ½ teaspoon black pepper (leave out for AIP)
  • 1 teaspoon cinnamon
  • 1 tablespoon real vanilla extract

Directions:

In a large blender, blend all of the ingredients together until well combined. Freeze in your choice of ice cream makers according to manufacture’s directions. Eat right away, or freeze for a couple of hours before serving.

Note: If serving a day or more after making, leave out on the counter for 10-20 minutes to soften ice cream.

Golden Milk Ice Cream
 
 
Ingredients
  • 3 cups coconut milk or coconut cream
  • ½ cup of honey
  • Dash of Salt
  • 2 teaspoons dried and ground turmeric
  • ½ teaspoons dried and ground ginger
  • ¼-1/2 teaspoon ground cardamom (Replace with more ginger for AIP)
  • ½ teaspoon black pepper (leave out for AIP)
  • 1 teaspoon cinnamon
  • 1 tablespoon real vanilla extract
Instructions
  1. In a large blender, blend all of the ingredients together until well combined. Freeze in your choice of ice cream makers according to manufacture's directions. Eat right away, or freeze for a couple of hours before serving.
  2. Note: If serving a day or more after making, leave out on the counter for 10-20 minutes to soften ice cream.

Some links may be affiliate links. I may earn a small commission on items purchased through my links. 

Vanilla Bean Creme Fauxccino

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Vanilla Bean Creme Fauxccino NG

By Katie Mae Stanley of Nourishing Simplicity

This drink is sure to hit the spot on a hot day. It is creamy, slightly sweet, and bursting with vanilla.

Few things are better than drinking a cold icy drink out of a mason jar with a fun straw in the summer. This vanilla bean creme fauxccino is definitely at the top of my list right now. Hot days make me want to wander into a coffee chain and order a nice big blended iced drink. Honest moment here, I may have in the past couple months given in and ordered a few with less syrup and dairy-free milk.

As you know, I am a big fan of fauxccinos for many reasons- they are delicious, so much better for you, less expensive, and easy to whip up! You can have your own ready in less time than it takes to drive to the coffee shop!

This specific fauxccino is coffee free, it’s a milk based drink instead. I used almond milk, but you can adapt to whatever type of milk you prefer. The key to this icy drink is making frozen milk cubes. They ensure that your drink doesn’t become watery.

Other Fauxccinos to Enjoy:

Vanilla Bean Creme Fauxccino

1 cup milk (raw, almond, or coconut)
8 milk ice cubes (raw, almond, or coconut)
2 TBS maple syrup or raw honey
1/2 vanilla bean caviar*
1/2 tsp vanilla extract
Whipped cream (optional)

1. Freeze milk of choice in an ice cube tray until solid.

2. *Cut a vanilla bean in half, slice it open. Use the sharp side of the knife to scrape out the caviar (seeds).

3. Place all the ingredients in a blender. Blend on high until smooth.

4. Pour into a glass and top with whipped cream if desired.

Vanilla Bean Creme Fauxccino
 
Serves: 2 cups
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Ingredients
  • 1 cup milk (raw, almond, or coconut)
  • 8 milk ice cubes (raw, almond, or coconut)
  • 2 TBS maple syrup or raw honey
  • ½ vanilla bean caviar*
  • ½ tsp vanilla extract
  • Whipped cream (optional)
Instructions
  1. Freeze milk of choice in an ice cube tray until solid
  2. *Cut a vanilla bean in half, slice it open. Use the sharp side of the knife to scrape out the caviar (seeds).
  3. Place all the ingredients in a blender. Blend on high until smooth.
  4. Pour into a glass and top with whipped cream if desired.

Some links may be affiliate links. I may earn a small commission on items purchased through my links.