Foodie Friday: Pumpkin Spice Coffee Syrup

Well, dear reader, we made it through another week. On this Foodie Friday, I will share with you my recipe for pumpkin spice coffee syrup.  I am working to clean up my diet, and a big part of my diet is coffee. I will admit, I am a three- to four-cup-of-coffee kind of girl. I genuinely look forward to my morning coffee first thing. I also look forward to my afternoon pick-me-up coffee. I usually have a few other cups sprinkled throughout the day, but I really look forward to the morning and afternoon ones. 

Although I have been tempted to buy the seasonal coffee creamers, I have refrained because when you read the label on these delightful but unhealthy concoctions, they are filled with ingredients I can't pronounce. That, dear reader, makes me nervous. So, in my quest for foods that heal and lower inflammation, I have cut out all the store-bought creamers and make my own. For my homemade creamer, I use goat's milk. Goat's milk is on the anti-inflammatory diet's acceptable list. I skip the heavy cream and half-and-half that many recipes call for and keep it simple with fresh goat's milk, maple syrup, and vanilla extract. I greatly enjoy this creamer in my coffee, but I do miss my seasonal coffees. 

To add the seasonal taste that I enjoy, I created a simple syrup flavored with my beloved pumpkin spice. It is water, brown sugar, cane sugar, pumpkin puree, cardamom, cinnamon, clove, ginger, nutmeg, and vanilla. It's all ingredients I can pronounce; there are no preservatives, and it lasts about two weeks in the refrigerator. I bought fancy bottles to store my creamer and syrup; this makes if feel a little more luxe. 

I feel that my homemade versions of the coffee creamer and the syrup are just as delicious as the store bought versions and the bonus is that they aren't filled with ingredients I can't pronounce. Creating your own versions of simple pleasures like coffee creamers and syrups are simple and easy. It merely takes a bit of experimenting and deciding what you prefer. Below is my simple recipe for pumpkin spice syrup. You don't have to limit yourself to just coffee. This syrup would also be delicious on ice cream, short bread, and in tea. 

Pumpkin Spice Coffee Syrup

Ingredients:

-1/2 cup brown sugar

-1/2 cup pure cane sugar

-1 cup water

-1/4 cup pumpkin puree

-1/4 tsp. cardamom

-1 tsp. cinnamon

-1/4 tsp. cloves

-1 tsp. ginger

-1/2 tsp. nutmeg

-1 tsp. vanilla extract 

Directions:

-In a sauce pan over medium high heat, add the sugars and water. Allow to boil for 1 minute. 

-Reduce the heat to a simmer, add the pumpkin puree and the spices; allow to simmer for ten minutes.

-Let the mixture cool, then pour through a fine mesh sieve or strainer into a food safe class storage container like a mason jar or a vinegar bottle. 

-Store in the refrigerator for up to two weeks. 

I hope you enjoy this as much as I do. It is a simple but clean way to enjoy your seasonal flavors without all the questionable ingredients. On this lovely September Friday, stay safe, be smart, enjoy simple and delicious food, and keep washing our hands.