Simplicity Sunday: Pumpkin Spice Syrup

Orange rectangle with the white fist-shaped Vegan MoFo logo and the text "Vegan Month of Food 2012."

It’s Sunday, which means that the first week of VeganMoFo is nearly over. Are you food-ed out yet? I hope not. But if you’re experiencing any MoFo fatigue, whether from the stress of keeping up with your Google Reader or getting a post up every day, take a breather and relax today.

Curl up with a book, a companion animal (human or otherwise!) and a cup of tea or coffee or even hot chocolate. If you’re craving some fall flavors in your hot beverage of choice, well, how about pumpkin? It’s pretty easy to make your own pumpkin spice syrup. I did it last weekend and have been enjoying the results all week.

Unfocused small blue teacup in the foreground with an in-focus jar of an orange-brown syrup in the background. Next to the jar are two cinnamon sticks.

Syrup.

The recipe I followed is here. I halved it but still used the full amount of pumpkin puree, because I’m all about infusing as much pumpkin-y goodness into everything I make. Next time I make this, I might reduce the sugar – the resulting syrup is very sweet. It’s a little too sweet for me, although I bet it mimics the stuff they use at coffee chains pretty well.

A small blue teacup on a matching blue saucer in the foreground. In the background on the left is the jar of syrup; in the right is a small metal stovetop coffeepot.

Coffee time.

The picture above is a homemade version of a pumpkin spice latte… kinda. I don’t have a device for steaming milk, so I just put my almond milk in a jar and shook it really hard until it got all frothy, and then I microwaved it. I added it to a small cup of really strong coffee and pumpkin spice syrup, mixed it all up, and pretended it was a latte. ;) It was good, but I think the syrup really shines in regular ol’ coffee. I don’t drink coffee all that often, but when I do, I take it black. So using this syrup has been a bit of a shock – I’m not accustomed to sweet coffee! In this context, though, I could definitely get used to it. ;)

What are you doing today? Are you taking it easy or not?

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3 thoughts on “Simplicity Sunday: Pumpkin Spice Syrup

  1. You might try any one of the 3 Fruit Pectin that Ball has available, each will thicken it up with less sweetness. Low or No-Sugar Needed Pectin, Classic Pectin and Instant Pectin. By using less then what is required for jelly or jams it will thicken but not get solid. A bit of experimentation may be needed.

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  2. Pingback: Pumpkin-Chocolate Chip Pancakes « la vida vegga

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