Yes!  I’m one of those people… I love Pumpkin season. I’m sharing my pumpkin syrup recipe this week. I put this in my coffee during this season, so I am not tempted to buy a latte that typically has over 35 grams of sugar!!! I also add it to my mushroom tea and my chaga chai.

But I write about herbs, not recipes!  Let me tell you the benefits of the herbs in this syrup!

Benefits of Pumpkin Syrup Herbs

Pumpkin: Most Latte syrups contain little to no actual pumpkin. I use Organic Canned Pumpkin or an organically grown pumpkin in my syrup.  Pumpkins are rich in beta carotene, an antioxidant helpful for eye health. They are high in vitamins A, C, and E, iron, and folate, which is helpful for immune health, just in time for the cold season. It’s high in potassium, which helps with blood pressure. It’s a good source of fiber – 7 grams per cup.

Cinnamon: helpful for controlling blood sugars post meals. It supports the cardiovascular system and has been used to lower blood pressure. It is a great digestive aid for gassiness, upset stomachs, nausea, dyspepsia, and many other digestive complaints. It also has some antiviral properties that are helpful for cold and flu season.

Nutmeg: Complaints of the digestive tract, such as diarrhea, spasms, intestinal mucus, and gassiness.

Ginger: One of my favorite anti-inflammatories for aches and pains. Stimulates the circulatory system, so it is helpful for anyone with varicose veins. It is also helpful for complaints of the digestive tract, such as diarrhea, spasms, intestinal mucus, and gassiness, mainly known for quelling nausea.

Cloves: Antiseptic, Antibacterial, Antifungal, Antiviral. It is also used in the same way for digestive complaints as nutmeg and ginger.

Allspice: Again, helpful for digestive complaints.

So, when combined with your Pumpkin and Coffee, you have an antioxidant-rich, immune-boosting digestive aid! I hope this helps you enjoy your coffee this season without guilt.

INGREDIENTS:

• 1 Cup Distilled Water
• ½ cup Natural Cane Turbinado Sugar or Coconut Sugar or Brown Sugar
• 3-5 Tbsp of Pumpkin Puree
• 1 tsp pumpkin pie spice

DIRECTIONS:

• Combine water and sugar and simmer on low heat for 5-10 minutes.
  • While this is simmering, add spices to the puree.
• Add pumpkin and spice to the sugar water. Simmer for another 5-10 minutes.
• Store refrigerated. Last for 2-3 weeks in the fridge.

Add 1-2 Tablespoons to your coffee in the morning with your favorite milk.

• 1 Tbsp of mix is around 22 calories, 6 carbs, 6 sugars, 2 sodium.