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Our Wednesday series for September will be focused on DIY. Things that you can make with your own two hands. Today: a DIY coffee syrup that’s downright amazing!
If you know me in real life or were around C&C at this time last year, you would know without a doubt that this is MY FAVORITE TIME OF YEAR! I love harvest time and can’t ever seem to get enough of it!
One of my favorite things to enjoy during harvest time is the PSL (Starbuck’s Pumpkin Spice Latte). Dear me. I love them, but don’t get to enjoy them all that often – thanks to location and price. I knew there had to be a better way.
And few weeks ago while browsing on Pinterest, a picture of pumpkin spice syrup caught my eye. Sweet!! I knew that I must make this ASAP. So I did and here I am today starting the season off right by sharing this with you. Enjoy!
PUMPKIN SPICE SYRUP
1 1/2 cups WATER
1 1/2 cups SUGAR
4 CINNAMON STICKS or 1 Tablespoon GROUND CINNAMON
1/2 teaspoon GROUND CLOVES
1/2 teaspoon GROUND GINGER
1 teaspoon GROUND NUTMEG
2 Tablespoons plus 2 teaspoons PUMPKIN PUREE
In a small pot, over medium heat, dissolve sugar in water.
Add remaining ingredients. Allow to cook for 6-8 minutes, stirring often. (Do not boil!)
Strain mixture using cheesecloth or a tea towel.
Pour into a bottle or jar and store in the refrigerator.
To make a latte (hot or iced):
Add 1 1/2 Tablespoons of syrup for each shot of espresso. Stir together syrup and espresso before adding frothed or cold milk.
Don’t have an espresso machine? Combine 1/2 cup strong coffee, 1 cup milk and syrup to taste, warm in a small saucepan until it’s as hot as you like.
This made about 2 cups of the syrup.
Recipe Source: Cook Like a Champion