C.D.S. is a very serious affliction. It affects moms worldwide daily about 10 minutes before the school bus arrives. It makes us cranky. It makes us wish that the bus wouldn’t be so punctual. It makes us pine for an I.V. of Sumatran Roasted brewed deliciousness. And, even in our fatigue-induced delirium want Earl Grey…

—-COFFEE DEFICIENCY SYNDROME—-

Yep, I suffer from it most days. Especially today. 

I even opened the fridge to see if there was any iced coffee… There was but not enough to fill up my reusable Starbucks cold cup. The bus was due in less than five minutes. Not even enough time to brew a fresh pot. Bummer.

What to do?

1. Take ten minutes in the kitchen to whip up one of my favorite home made coffee add-ins, e.g. pumpkin spice or coconut cream.

-OR-

2. Take two boys in the car to buy a coffee, and thus have to bribe them with a doughnut or cookie to get them into said car. And, run the risk that I might buy myself a treat and lose bonus points in my Clean-Eating Challenge. 

Option #1 is the clear winner. Dragging my boys anywhere in the car immediately after school lets out is torture. Plain and simple torture. Pretty sure its against all Geneva Convention Regulations.

I got my pumpkin spice cream recipe from my good friend Gabrielle over at I Get It From My Mamma Blog. Her recipe is made from scratch— pumpkin roasting and all. I, in all my greatest wisdom, decided today was not the day to roast a pumpkin. No patience. Hence the change to the recipe with organic canned pumpkin puree. I highly recommend organic when using canned pumpkin. The taste difference is noticeable. I also replace the warm water with almond milk or coconut milk. I like the creaminess the two other options offer. I also just use a pumpkin pie spice blend. It makes me nostalgic and remember baking during the Holidays with my mom.

Pumpkin Spice Coffee Creamer Recipe:

1 can organic pumpkin puree

1/2 cup coconut/almond milk (unsweetened)

2 tbsp Grade B Organic Maple Syrup

1 tbsp pure vanilla extract

2-3 tsp pumpkin pie spice mix

Add all ingredients to a mixing bowl and beat until smooth with a wire whisk. Place creamer into a glass mason jar to store in the refrigerator. Use within 1-2 weeks. 

 

The coconut creamer was made out of necessity during a strict-Paleo challenge back in January. I searched many recipes, blogs, and Pinterest pins to find a recipe and ended up using those ideas as starting point.

Clean-Eating Coconut Coffee Creamer Recipe:

1 can coconut cream (or full fat coconut milk)

1 large farm fresh egg, raw

2 tbsp coconut oil, melted and slightly cooled

2 tbsp pure vanilla extract

Place all ingredients into your Vitamix (or high speed food processor). Combine until smooth. Place creamer into a glass mason jar and store in the refrigerator. Use within 1 week. This creamer may leave an oil layer on top of your coffee. If this bothers you, just stir to reincorporate or drink faster:)

 

I quickly whipped up both creamers while a 1/2 pot of coffee was brewing. I chose the coconut creamer for the first cup. Best decision of the day, besides the hamburger with my husband for lunch.