Pink Recipe: Pumpkin Spice Coffee Syrup
It’s confession time folks. When it comes to the end of August, I have October fever. Now I’m sure that statement is making you all think, “what, is this girl crazy?”. While I have my crazy girl moments, realistically, I wish it were October on repeat for the following two reasons.
Hockey and Pumpkin Spice everything.
As I sit here in mid-August mulling about in a pit of despair, I realize that upping the timetable on hockey is impossible, however, pushing the pumpkin spice limits is not. Life lulls in August and my mind wanders, a lot, to places that are similar to H-E-double hockey sticks. At roughly $4 for a tall pumpkin spice latte, and honestly who ever really gets just a tall at Starbucks?, I did some coffee mathematics and mild estimate, I probably easily spent a cool $350 during pumpkin spice coffee season last year. That’s a new pair of skates, or some grouping of new equipment, half a new laptop, a car payment, etc etc. That’s $350 spent on coffee and that’s just plain ridiculous. 9 months out of the year the coffee pot at home does just fine, but you add pumpkin to the mix and all bets are off.
I’ve decided that this pumpkin spice season will be a game changer and today is the day for change. After browsing the ingredient list in pumpkin pies, the Starbucks syrup, the Dunkin Donuts latte, the Tim Hortons latte and a friendly survey amongst my closest pumpkin spice-aholic friends, and two failed attempts, I can proudly share with you an easy wallet friendly Pumpkin Spice Syrup Recipe.
This article is currently running on three homemade Pumpkin Spice coffees, product research of course. Although I’ve yet to test it, the syrup would probably be delicious as an ice cream topping, on pancakes, or drizzled over fruit.
Pumpkin Spice Syrup
2/3 cup dark brown sugar, not packed
1/3 cup plus 1 tablespoon canned pumpkin puree
1/2 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon ginger
1 cup water
Directions
Mix all ingredients in a small saucepan constantly whisking the mixture, bring to a boil. Once your mix begins to boil, reduce heat to a simmer and continue to whisk for approximately 2 minutes. You’ll notice that the mixture will begin to thicken, turn the heat off and let the mix cool. Store in an airtight jar (Mason) or container in the fridge.
When you’re ready for the pumpkin spice fix, add desired amount of syrup to hot or cold coffee and prepare coffee as you normally would. I added a splash of cream … Is it October Yet? No, but my coffee mug doesn’t know the difference.
**Of note, and it’s an important one if you have a tree nut allergy, as some people in our household do… omit the nutmeg, and use 1/4 teaspoon cloves with the ginger, allspice and cinnamon measurements.
