Fall is absolutely my favorite of all the seasons. If Christmas were a season, I guess I’d choose that. But winter is far too long here in northern Minnesota for me. 3 months of beautiful snowy landscapes would be lovely. 5 is a bit ridiculous.
So autumn it is.
To describe the feeling that fall gives me is difficult. I’m not gifted with words. But I feel a bit achy when the air turns crisp and fragrant with the fallen leaves. I know that fall is fleeting and I won’t be able to do all of the autumnal things I would like.
So I pull out my mug and make myself a good hot drink. It helps me to slow down during my day and savor the season.
One of my favorite fall flavors is Pumpkin Spice. It’s just so cozy and warm.
With this organic pumpkin spice syrup, you can enjoy those flavors in many different forms! It’s not only amazing for coffee, it’s also delicious with tea, in frothed milk, or stirred into yogurt!
And, since it’s made with organic ingredients, you don’t have to derail your healthy living plan.
Stayed tuned for next week’s post: I’ll be sharing how to make a pumpkin spiced latte at home (that tastes better than Starbucks).
Organic Pumpkin Spice Coffee Syrup
Ingredients:
1/2 cup water
1/2 cup organic rapadura,
2 tablespoons organic canned pumpkin puree,
1 tablespoon pumpkin pie spice,
1 teaspoon organic vanilla extract,
Directions:
Place the water, rapadura, pumpkin puree, and pumpkin pie spice in a small pan. Bring to a boil over medium heat. Remove from heat and stir in vanilla extract.
Strain the syrup through a double layer of cheesecloth or butter muslin. Store in an air-tight container in the refrigerator.
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Definitely trying this! So delicious!
OH spiced pumpkin!!! All my friends laugh at me because I like Starbucks pumpkin spice lattes because it does NOT contain pumpkin. 😉 Yes I'm that girl who wants the pumpkin spice not spiced pumpkin. I know crazy, huh? This sounds like it would be delicious over ice cream. How long does it last refrigerated? I am also going to do up the spiced syrup once I get the right ratios for the pumpkin spice as I have all the individual ingredients. Have a lovely week!!!!
Wow, this coffee syrup sounds so delicious! And it has pumpkin spice – bonus yum!!
Yum! I'm bookmarking it, and saving the recipe for later!! Thanks for sharing it, Erica!
Starbuck's PSLs are my weakness but they are soooooo bad for you! So glad you made this less guilty syrup that probably tastes better than the sugary stuff!
I made this, YUM!, and I have what feels like a dumb question. When I strain it, is the syrup the liquid that drains off or other part? I ask because I kept the other part, but it's more a gooey glob than a pourable syrup (maybe I overcooked it?), so now I'm thinking maybe I kept the wrong part, but the liquid that I drained off was thin and didn't look like yours. Still using it, because it's delicious, but hoping to make it turn out like yours next time! Thank you in advance!
Yep – you save the syrup that drains off and discard the solids. The syrup that I got is fairly thin, but if yours seems too watery you could boil it a bit longer to thicken it up. To make it easier to strain, you could first run it through a fine-mesh sieve, and then through the cheesecloth.
Hope you enjoy! 🙂
Ooooh…over ice cream sounds amazing! It should keep in the refrigerator for at least a week. 🙂
Mmhmm…#pumpkinspiceallthethings. 😀
Hope you enjoy, Barb! 🙂
I definitely think it tastes better than Starbucks! 🙂 Of course, I think homemade coffee almost always tastes better than coffee shop coffee. 🙂
Thank you! Can't wait to try again.
Could I use coconut sugar instead of rapadura?
That should work just fine!