In an effort to save money (especially since I just bought a new car, eep!), I’ve been making my coffee at home lately. And unless it’s one of the two super-cold days we have here a year, I generally prefer iced coffee to hot–so on Sundays I make a huge batch of cold-brew coffee* and then I have it ready to go for the rest of the week.
I typically add a splash of almond milk or half-and-half and agave or honey to my coffee, but it’s pumpkin season and I’ve got pumpkin-flavored everything on the brain. So I thought, well, why not make my own spiced pumpkin syrup?
Happily for me and my coffee, I came across this recipe on The Faux Martha, which uses real pumpkin and a bevvy of warming, autumnal spices. (In addition to pumpkin, I am a sucker for anything with cinnamon). Also, instead of sugar, it uses maple syrup as its sweetener, which makes me even happier since I’m trying to reduce my refined-sugar dependency (I was successful at this for awhile, but then got back on the bandwagon. Womp womp). In short, it’s delicious, and it adds a nice fall flavor to my morning beverage. The only tweak I made was to add a splash of my homemade bourbon vanilla extract after I’d taken the syrup off the stove and let it cool completely, but there’s really no need–the recipe is perfect as-is. Yum.
P.S. If you don’t feel like making your own pumpkin syrup, and you happen to be in the Sarasota area, get thee to Perq Coffee Bar and order a spiced pumpkin flat white. It is so delicious.
Photo via The Faux Martha