September 23rd, the official first day of fall, or so it's supposed to be. Here in California it has been somewhat of the opposite to what one might expect with temperatures of 75 (which i realize for most is relatively cold, but for the bay area it's pretty warm). This being the case it doesn't quite feel like fall yet therefore i haven't felt the need to break out my fall boots or lovely wool coat, or switch to a warm beverage instead of my summer drink, iced decaf latte. But i know that as September comes to a close and we approach my favorite month of the year, October, that fall will come and the weather will turn shortly there after.
Pumpkin Spice Syrup
Adapted From Sugar Crafter also found on Cook like a Champion
3/4 C.Granulated Sugar
2 1/2 Tbs Pumpkin Puree
1/4 Tsp Ground Cinnamon
1/2 Tsp Nutmeg
1/4 Tsp Cloves, Scant
1/4 Tsp Vanilla Extract
Mix all ingredients together in a small saucepan and heat over medium heat, don't let boil and stir occassionally. Cook for 10-15 minutes.
Remove from heat and let syrup cool to room temperature. Strain through a fine mesh sieve. pour into a bottle or jar and store in the fridge. Shake or stir before using.
2 Tbs Pumpkin spice syrup
2 C. Milk
1/4 C. Brewed coffee or 2 shots espresso
Whipped Cream (optional)
Warm milk over stove until just about to boil. Meanwhile have coffee brewing and set up your mug or mugs (depending on their size). Remove milk from heat. Pour pumpkin spice syrup in bottom of mugs followed by coffee and milk, stir. Top with whip cream and a drizzle of syrup, if you like.