Copycat Pumpkin Spice Syrup.

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Dear Internet Diary,

Many things have happened since the last time I remembered that I had a blog. On August 22nd, I gave birth to the most beautiful little girl I have ever laid eyes on. Charlotte Jo, Charlie for short. Seriously, I have used the Heart Eyes Emoji way too often in the past 5 weeks…and I ain’t even mad about it! Maternity leave, however, has been a lot of sitting around in between feeding my boob goblin. And maybe I should do something productive (is this considered productive?) besides binge watch ‘The Killing’ on Netflix and crying while counting my stretch marks. Ok, that last part is a lie. I have too many to count. Ok, that’s a lie too. I can count them just fine…

Although this blog has been primarily a dumping ground for food that I made and decided to take pictures of and songs I feel like everyone should listen to because I said so…I plan on sharing more aspects of my life here. I am trudging through this new life as a mama and would love nothing more than to share my misadventures with someone who may be feeling the same as me. But never fear, I still plan on sharing recipes and music. Just be warned that you may scroll through your feed and see a photo of my beautiful child and your ovaries just might explode.

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I mean, seriously. She’s killing it.

And as you’ve probably heard (and everyone loved to tell me while I was pregnant…), having a newborn baby is tiring. Because, duh.

Enter: Coffee. Forever and ever. Amen.

Today is National Coffee Day. And I want to shout it from the rooftops. But, like, I’m a mom now so I can’t be that irresponsible. So, coffee, every word in every love song would still not be enough to let you know how I feel about you.

I decided to make a homemade Pumpkin Spice Syrup. And I have decided to share it with you. You can thank me later (And I expect to be thanked, dammit!)

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Pumpkin Spice Syrup
Yields about 3 Cups

Ingredients:

-1 1/2 c. Water
-1 1/2 c. Granulated Sugar
-4 Cinnamon Sticks
-3 T. Pumpkin Puree (I’ll share a recipe this week that uses the remaining puree–I would never make you waste pumpkin, you guys. I’m not a monster.)
-1 t. Ground Nutmeg
-1/2 t. Ground Ginger
-1/2 t. Ground Cloves

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Directions:

Add water and sugar to a small saucepan, heat on low and stir to dissolve sugar completely. Once sugar is dissolved, whisk in pumpkin puree and spices. Simmer on low for about 5 minutes, stirring frequently. Remove from heat and allow syrup to cool. Strain through a fine mesh strainer or cheesecloth and store in an airtight container in the fridge until ready to use.

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I made this with the intent of using it for iced coffee, but I could see it being great on pancakes, drizzled over apple slices, or whatever else floats your pumpkin-flavored boat.

So, my favorite thing to do is promise you more frequent posts. So, that.

I also have a Fall Mix that I am too picky to post just yet–but it’s pretty fantastic if I do say so myself. And I do. Say so. So.

Until next time,

Becka.

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