Friday, October 18, 2013

Pumpkin Spice Syrup

It's only days after Thanksgiving. Pumpkin-mania has barely set in. I can just start to feel the warm, cinnamon-y aroma filling up my kitchen. And it's gonna be here for a while.
I've got quite a list of recipes waiting anxiously next to my mass amounts of pureed pumpkin, so buckle down. We're getting into it.

My everyday morning routine runs something like this - wake up, scramble to get ready for work, go to work.
Have a quick what's-up with my manager then we head next door to Starbucks for a 20 minute power-meeting, plus breakfast.
Breakfast looks like: matching sesame bagels with cream cheese (or croissants). One skinny vanilla latte, hers. One tall americano, mine. This time of year it's a pumpkin spice americano, of course.

When I saw the recipe for pumpkin spice syrup at home from A Beautiful Mess, I knew I had to make it! Pumpkin Spice all year round, whenever I want in whatever I want... YES PLEASE. Not to mention this is far more affordable than purchasing from the coffee shop, shh.

This syrup is sweet and warm tasting, You really get a taste of all the spices inside. I enjoy that it has a bit of a stronger pumpkin flavour than its store bought counterpart.

Ingredients & Recipe From A Beautiful Mess

  • 2 cups Water
  • 1 1/2 cups Sugar
  • 1/2 Brown sugar, packed
  • 4 Cinnamon sticks
  • 1/2 tsp Nutmeg
  • 1/2 tsp Ginger
  • 1/2 tsp Cloves
  • 4 Tbsp Pumpkin puree
Put ground spices in a loose-leaf teabag. Heat all ingredients in a small saucepan on medium heat until sugars are dissolved. Continue to cook on low for 6-7 minutes.
Strain through a fine mesh strainer into a jar or bottle.

Keeps in the fridge for about 2 weeks. Some of the particles may settle, I lightly shake my jar before each use to make sure I get all the fantastic flavour.

recipe for browned butter pumpkin doughnuts here

Do you have as much of a soft spot for pumpkin spice syrup as I do? What's your go to coffee flavour?

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