Pumpkin Spice and Everything Nice for Your Coffee

Pumpkin Spice SyrupFalling into Autumn again and getting that taste for pumpkin spice? I’ve been trying to be more aware of all the chemicals the companies pump into everything nowadays. I think what got me on this was I was at the coffee store the other day and ordered my first Pumpkin Latte of the season. Well I took the lid off when I got home because it was sweeter than a bag of Halloween candy and I had to “water” it down with freshly home brewed coffee. Well I took the lid off and the coffee was literally NEON ORANGE! That can’t be normal. Since then I’ve found alternatives to glow in the dark orange coffee.

EASY VERSION Make Your Own Pumpkin Spice Coffee
Depending on what you have on hand, add this to a small tupperware and have it handy by your coffee every morning. I add a touch of agave and a 1/4 teaspoon of this. Make sure to mix up well.

VERSION 1
1 tablespoon cinnamon
1 tablespoons of ground ginger
1.5 teaspoons of ground nutmeg
1/2 teason cloves or allspice (I didn’t have it and my mix worked out just fine)

VERSION 2
2 tablespoons of cinnamon
1 tablespoon of nutmeg
2 tablespoons of ground giner
2 teaspoons of ground cloves

NOTE – These spice don’t dissolve very well so mix well with a spoon and don’t take the last slurp o’ joe unless you want a mouthful of intense spice. I tried this way first and ended up going for the “syrup” version.
It really doesn’t take that long – give yourself 20 minutes or so, but it’s worth making to have for future coffee experiences.

HARDER VERSION – WORTH IT! (and not that hard.)
You can try the original recipe I found online but to my taste buds it tasted just like sugar water with no spice flavor. I amped up the spices and the pumpkin puree. I’d really suggest starting with the following and building it up to what you like. I’ve put both the original and my additions on.

ORIGINAL WEAK SAUCE
1 1/2 cups water
1 1/2 cups sugar
4 cinnamon sticks
1 tsp ground nutmeg
1/2 tsp. ground ginger
1/2 tsp. ground cloves
3 tbsp pumpkin puree

MY YUMMIER VERSION
1 1/2 cups water
1 cup sugar
2 tablespoons cinnamon (I didn’t have cinnamon sticks)
didn’t have nutmeg
1 tablespoon ground ginger
4 teaspoons ground cloves
6 tbsp pumpkin puree
(I also didn’t have a cheese cloth – who has those? I’m from Wisconsin and don’t have one. I didn’t strain it and I think it’s just fine but do what you gotta do.)

Combine the water and sugar in a medium saucepan and heat over medium-high heat, stirring occasionally, until the sugar has completely dissolved.  Toss in the cinnamon sticks and whisk in the remaining spices and the pumpkin puree.  Continue to cook for about 5 minutes, stirring frequently, without letting the mixture come to a boil.  Remove from the heat and allow to cool for 10-15 minutes.  Strain the syrup through a fine mesh strainer or cheesecloth and store in your container of choice.   Store in the refrigerator.

Pumpking Spice Syrup Source
http://www.annies-eats.com/2011/10/03/diy-pumpkin-spice-syrup-for-pumpkin-spice-lattes/

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