Alarm. Snooze. Alarm. Snooze. Alarm. Snooze. Alarm.Fiiiiiiiiiiiiiiiiiiiiiine. Uhg. Up.
This is how my morning begins every single day. It used to be that my trick for getting my feet to finally touch the floor was the promise of a pumpkin spice coffee or a reduced fat turkey bacon sandwich from Starbucks, but this “get out of bed trick” was costing me nearly at least $25 a week. Not cool.
So I started brewing my own coffee every morning. After many trials I finally settled on my absolute favorite every day coffee:
This coffee is delicious on its own (especially with my new favorite coconut milk creamer), but this fall I saw this Trader Joes Pumpkin Spice coffee and couldn’t help but buy it. From then on I started mixing in 1/3 pumpkin coffee and 2/3 regular. It rocked.
But somehow the Pumpkin Spice latte kept sneaking its way into my life. Driving into work with my favorite coworker suddenly became a Pumpkin Spice Latte morning. Sunday walks with my sister = Pumpkin Spice. Frustrating Tuesday afternoon = Pumpkin Spice.
Pumpkin Spice Lattes were winning.
So I decided to take a crack at making my own Pumpkin Spice syrup from scratch. After researching a few I settled on the recipe below, adding in a bit more of each spice (because I like my syrup to have a bite to it) and it came out perfectly. So perfectly in fact that the fiancé sent me this text “I was going to be super annoyed at the fact that you made a syrup we’ll never use and didn’t finish your dishes. But then I put it in my coffee and it is really good. Soooo never mind.”
This batch will last you a month or so and it is 100% worth it. I promise your mornings will be just a little bit better and sometimes, that makes all the difference in the day.
~ c
PUMPKIN SPICE SYRUP
1/3 cup pumpkin puree (fresh or canned)
1 cup sugar
1/2 teaspoon vanilla
1 cup water
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ground ginger
Combine all ingredients in a saucepan and bring to a boil. Cook over medium heat, stirring occasionally to keep syrup from burning.
Let mixture cook together until it becomes syrup-y and begins to coat the spoon (for about 10-15 minutes), then remove from heat.
Can keep refrigerated for up to a month.
I am definitely the same way! I was spending so much on Starbucks and started making my own coffee. I mix hot chocolate mix and hazelnut creamer. It’s my favorite at the moment, but isn’t as great as Starbucks. I definitely want to try this!
Hot chocolate AND hazelnut creamer sounds pretty awesome. I will definitely have to try that. Especially since the coconut creamer I use also comes in hazelnut and french vanilla!
I have many mixed feelings about this post, most should be kept to myself 🙂 xoxo
Haha I thought about you when I wrote this post… Well obviously Crema Cafe is the BEST, but until I move back to Boston TJ’s will just have to do…