Whole30: Coconut Blended Coffee

One thing that I WASN’T excited about when starting Whole30 was giving up dairy in my coffee. I tend to use a leeeeeetle bit too much cream in my coffee sometimes #understatementoftheyear. I’ve never liked black coffee on it’s own, so I wanted to come up with a way to have creamy coffee without all the unnecessary dairy (unintentional rhyme right there!) I had heard people talking about Bulletproof Coffee (here’s the website) but wasn’t wanting to use it as a meal replacement or crazy energy boost. I also didn’t want/need the butter that’s traditionally used in Bulletproof Coffee. BUT I liked the idea of a creamy, frothy, delicious tasting coffee. So, based on a few different ideas I found on Instagram and online, I started making this Coconut Blended Coffee that uses coconut cream, coconut oil, cinnamon and some cacao powder. It seriously changed my life. It’s not sweet at all, but the coconut and cacao definitely cut any bitterness out of the coffee. It’s creamy, frothy, and oh-so-delicious.

You can use a regular blender, an immersion blender, or this handy milk frother to whip it all together and make it frothy. I’d recommend NOT skipping the blending part – it emulsifies the coconut oil and makes it creamy. Plus, who doesn’t like a frothy cup of goodness in the morning?!

If you’re looking for the original Bulletproof Coffee recipe (and some other fun variations), check out this great resource: 15 Bulletproof Coffee Recipes. Keep scrolling down this page for my Whole30 approved recipe!

Coconut Blended Coffee | Simply Mrs. Edwards

Whole30: Coconut Blended Coffee

Ingredients

  • 1 mug of hot brewed coffee
  • 1 heaping tablespoon of coconut cream (Trader Joe's sells cans of coconut cream, or you can just scoop the cream off the top of a cold can of coconut milk),
  • 1 tablespoon of coconut oil
  • 1 tsp of 100% cacao powder
  • a dash of cinnamon

Instructions

  1. Use an immersion blender, regular blender, or frothing wand to blend it up. Drink immediately and enjoy your frothy goodness!
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Coconut Blended Coffee | Simply Mrs. Edwards

Coconut Blended Coffee | Simply Mrs. Edwards

 

Cold Brew Coffee Concentrate

I don’t know about you, but my life essentially revolves around when I can get my hands on a good cup of coffee. First thing in the morning, coffee. Mid morning…coffee. Afternoon…you guessed it. Coffee. It may be borderline addiction, but I’ve accepted that. To break up the routine of my regular ol’ cup of joe, I sometimes throw in some cold brew coffee.  Pioneer Woman has her own version of cold brew, but it makes SO much I just can’t justify it. Since I’m the only one drinking coffee in this house, I needed a more manageable portion. I figured out the PERFECT ratio to make the right amount for my liking. I started  making this when we were doing Whole30. If you’re not doing dairy, its great on it’s own or with a splash of almond milk. Or a splash of 1/2 & 1/2 if you are doing dairy.

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Cold Brew Coffee Concentrate

  • 1 cup of good quality coffee, coarsely ground
  • 4 cups of filtered water, room temp.
  1. In a large pitcher or jar add the coffee grounds and water. Stir to combine.
  2. Cover and leave on your counter for 24 hrs (no need to refrigerate!)
  3. Strain the coffee through a nut milk bag (I got this one on Amazon for $6.50) or cheese cloth. Heck, paper towels could even work.
  4. Store in a sealed container in the fridge for up to a week (if it lasts that long).
  5. I like to dilute mine 1:1 with cold water and add some almond milk or 1/2 & 1/2 to make it creamy
  6. Enjoy!

 

Cold Brew Coffee Concentrate
Prep time:
Cook time:
Total time:
Ingredients
  • 1 cup of good quality coffee, coarsely ground
  • 4 cups of filtered water, room temp.
Instructions
  1. In a large pitcher or jar add the coffee grounds and water. Stir to combine.
  2. Cover and leave on your counter for 24 hrs (no need to refrigerate!)
  3. Strain the coffee through a nut milk bag (I got this one on Amazon for $6.50) or cheese cloth. Heck, paper towels could even work.
  4. Store in a sealed container in the fridge for up to a week (if it lasts that long).
  5. I like to dilute mine 1:1 with cold water and add some almond milk or 1/2 & 1/2 to make it creamy
  6. Enjoy!

 

 

Fall is my Favorite

First of all, let me apologize for the silence over the last couple of months. One of my goals this year was to post at least once a week and we can all tell that didn’t happen. I don’t have a great reason, other than letting myself get busy and distracted. I can’t promise any huge changes, but my hope is to give this ol’ blog some more attention in the coming months.

So, lets get down to the business of why I’m here right now. Today is the first day of fall! And we all know what that means, right? Pumpkin.

I’ve been impatiently waiting for this day all summer and it’s finally here! The day that I can give in to my obsession of pumpkin infused food and drink and not be scolded for it still being summer. The day that fall wreaths and harvest scented candles are socially acceptable. Ah…a good day indeed.

Homemade Pumpkin Spice Coffee Syrup | Simply Mrs. Edwards

A couple of years ago, I brought you a recipe for Pumpkin Spice Coffee Syrup. Although that recipe is a good one, I think I may have come up with a new one that is at least 2 times better. For starters, it calls for about 1/2 of the ingredients and is ridiculously easy. Instead of white sugar like the old recipe, I used brown sugar. That was a brilliant idea (if I may say so myself). It has a rich, molasses-y flavor that makes me all warm and fuzzy inside (if brown sugar can do that, and I propose that it can). Enough small talk…here’s the recipe!

 

Pumpkin Spice Coffee Syrup

Ingredients

  • 2 c. Water
  • 1 1/2 c. Packed Brown Sugar
  • 2 Tbsp. Pumpkin Puree (heaping tablespoons)
  • 1 tsp. Pumpkin Pie Spice

Instructions

  1. Combine water and sugar in a pot over medium heat.
  2. Heat through and stir until sugar is completely dissolved.
  3. Whisk in pumpkin puree and pumpkin pie spice.
  4. Strain syrup through a fine mesh sieve or cheese cloth.
  5. Let cool and refrigerate in an airtight container for up to 2 weeks.

Notes

Syrup will separate in the fridge - simply shake to combine and add a tablespoon or two in your coffee! ENJOY!

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Homemade Pumpkin Spice Coffee Syrup | Simply Mrs. Edwards

Happy fall, ya’ll!

Mrs. Edwards

Pumpkin Spice and Everything Nice

It’s that time of year again, we’re rounding the corner into fall and I couldn’t be happier! Cooler brisk weather, changing tree colors, pumpkin spice lattes. That last part is yet another one of my addictions. Pumpkin spice, oh how I love you! I count down the days until the PSL makes its fall debut at Starbucks and then proceed to spend way way too much money on such a simple pleasure. This fall season, I’m trying to live within our means and not blow our entire discretionary fund on Starbucks. So, I thought I would would try my hand at making my own pumpkin spice syrup! Thanks to my slight ridiculous addiction to Pinterest, I was able to quickly find a recipe that seemed entirely foolproof. I’m happy to announce that it was indeed pretty simple and boy oh boy…it’s pretty amazing!

The ingredients are really quite simple and most people will have the majority of them in their pantry. I, however, am still building up my spice cabinet so I had to run to our local and eclectic Safeway to grab a few items.

Side tangent, This was a real conversation I had with a certain quirky sales clerk at our local Safeway:
Me: “Excuse me, where can I find pumpkin puree?”
Clerk (completely serious): “Oh, we don’t carry pumpkin. The FDA has removed it from our shelves because it isn’t safe for human consumption anymore. Sorry.”
Me (totally shocked and slightly confused): “Oh! Um…well. Really? Wow, that’s crazy. You mean all pumpkin isn’t safe anymore?”
Clerk: “Yep. Sorry”
Me: “Well, that kinda ruins everything…”
Clerk: “Oh, I’m just kidding…it’s over here.”
Me: “Awkward…”

Turns out they only had pumpkin pie filling because their warehouse had just burned down. I’m still trying to figure out if that was true or if quirky over there was trying to pull another fast one on me. Oh Felton Safeway, you never cease to amaze me…

After getting my pumpkin puree from another local store, I was set and ready to go! Here’s the recipe that I followed (found over here. I did tweak it slightly  and in hindsight I would make more adjustments- more on that later):

Pumpkin Spice Syrup:

  • 1 1/2 cups water
  • 1 1/2 cups sugar
  • 4 cinnamon sticks (or 1 teaspoon of ground cinnamon)
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger*
  • 1 teaspoon ground nutmeg
  • 3 tablespoons pumpkin purée*
  1. Combine water and sugar over medium heat. Stir until sugar is completely dissolved
  2. Whisk in remaining ingredients and heat for about 6 minutes, stirring frequently (try not to let the mixture boil)
  3. Turn off and let cool for a few moments
  4. Strain the mixture through cheesecloth and/or through a fine mesh strainer
  5. Pour mixture into a  glass container and store in refrigerator (it should be good for about a month…I DOUBT mine will last that long though!)
  6. Enjoy 1-2 tablespoons with your favorite brewed coffee. Or if you’re fancy pants- enjoy with a homemade latte!

I dusted off the ol’ Barista machine and steamed some milk and pulled a few shots. Boy, I sure do miss my barista days at the bux (minus the smelling like milk and chai syrup all the time…I don’t miss that). I finished it off with a sprinkle of cinnamon/sugar and the final product was simply delicious! If you noticed above, there were two ingredients with a * next to them. In my next batch, I’ll adjust these by possibly omitting the ginger and definitely increasing the pumpkin for more pumpkiny goodness. I say, make it once and then tweak it to make it your own. This batch is great, but there is always room for improvement.

Here are some shots of the entire process:

I’m definitely not brand loyal when it comes to certain things like spices…especially when the Safeway brand of ground ginger is half the price of McCormick!

The syrup pre-straining:

It’s really important to strain the grainy spices out of the syrup. Prior to this I ran it through a double layer of cheese cloth, but it didn’t seem to catch as much as I would have liked. Why is there a rubber band around the measuring cup, you might ask? Because I tried to strain the mixture through a coffee filter before I remembered that I had a fine mesh strainer. Don’t try the coffee filter trick…it doesn’t work! The syrup just sits there because it’s half sugar and too thick to filter through. Great idea, but not the outcome I was hoping for! haha…And here’s my finished product!! Enough pumpkin spice syrup to last me a week or two (maybe even longer if I stretch it…hah, unlikely).

This took me all of 15 minutes to make and will save me a ton of mula and trips to Starbucks! I need to remember that I have an espresso machine sitting on my counter just asking to be used! I’m looking forward to adding a spoonful of this syrup to my basic brewed coffee to test it out too. I’m assuming that it’ll be just as awesome, but that’s my opinion :)

Also, I have almost an entire can of pumpkin in my fridge just waiting to be used…chocolate chip pumpkin muffins maybe? How about pumpkin pancakes? Pumpkin cookies? Oh, the possibilities are endless! :)

In pumpkin heaven,
Mrs. Edwards