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.
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.
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!
- 2 c. Water
- 1 1/2 c. Packed Brown Sugar
- 2 Tbsp. Pumpkin Puree (heaping tablespoons)
- 1 tsp. Pumpkin Pie Spice
- Combine water and sugar in a pot over medium heat.
- Heat through and stir until sugar is completely dissolved.
- Whisk in pumpkin puree and pumpkin pie spice.
- Strain syrup through a fine mesh sieve or cheese cloth.
- Let cool and refrigerate in an airtight container for up to 2 weeks.
Syrup will separate in the fridge - simply shake to combine and add a tablespoon or two in your coffee! ENJOY!
Happy fall, ya’ll!