My completely natural, 21 Day Fix Approved Pumpkin Spice Syrup is amazing on pancakes, waffles, a spoon or added to coffee for a homemade pumpkin spice latte.
So I know what you’re thinking… but Stephanie, it’s October now and you said that September was going to be the month of the glorious pumpkin. I know, but what can I say? Can’t stop, won’t stop?! But I swear, I’m trying to cut back. (Month) old habits die hard.
Anyway, you guys are really going to love me today. Why? Because today I’m bringing you not one, but TWO awesome, pumpkin-y recipes, one of which gives you the option to add LIQOUR. I mean, come on! Does it get any better?
Since there’s been a chill in the air as of late, I’ve been wanting, nay, needing a nice warm beverage in my hands in the evenings. Like the rest of America, I too love a good Pumpkin Spice Latte, or PSL as the cool kids say. However, I most definitely do not want to leave my warm, cozy house in the evening to go purchase one (and pay 4 or 5 dollars, to boot). I remembered that last year around this time I tried making my own homemade version using a recipe I found online. It was a bit of a disaster. Like a pinterest fail without the pinterest. Sigh.
Essentially, the recipe stated to mix pumpkin puree into the coffee with some spices, sugar and milk and give it a good stir. Thinking back, I really should have predicted the outcome. What resulted was not exactly PSL heaven (see? I’m one of the cool kids now) – it had an almost gritty texture and I just couldn’t make myself drink it, though I really, really tried.
After giving this a little bit of thought, I figured I would make my Pumpkin Spice Latte like they do in the coffee shops and use a syrup. While I’m certain you can buy pumpkin spice coffee syrup in a store somewhere, you really can’t beat making it yourself. This recipe uses 3 all natural ingredients that you dump into a pot with some water, heat until the sugar dissolves, strain and refrigerate. It can’t get any easier and it takes mere minutes. Oh, and it’s freaking ridiculous, did I mention that? This syrup is SO perfect on waffles and pancakes, I kind of can’t get over it. BTW, I just had an awesome thought, how about stirring some of this into Greek yogurt?? Ok, I’m trying that for my snack today, I’ll let you know how it goes 🙂
So let’s talk about the coffee. Honestly, is there a better way to warm up than with a hot, boozy beverage? I think not. Aside from giving you rosy cheeks, I wanted this to have a creamy consistency, hence the coconut oil. Can I just wax poetic about my love for coconut oil for a sec? I never used it until starting the Fix and it has tons of amazing uses. I’m not going to get into them here (you’re probably getting tired of reading this manuscript) but there’s always google if you’re interested 😉 Anyway, when you blend together almond milk with hot coffee and coconut oil, something magical happens. It creates this amazing, frothy foam that makes me pretty darn happy. But don’t take my word for it, blend some up for yourselves (with or without the Hiram Walker)!
Calories: Syrup: 12.5 calories per teaspoon; PSL with liqueur: 164; PSL without liqueur: 76