I’m pretty sure the sound that comes from the first few leaves falling to the ground resembles a hushed whisper repeating “pumpkin spiiiiiiice”.
It’s that time of year again. Pumpkin spiced lattes are in the air, and on the airwaves. Literally – I’ve heard commercials for this classic fall drink on TV, the radio, in newspapers… if there was ever a fad that exploded into a cultural norm, it’s the Pumpkin Spice Latte.
Truth be told, I am NOT a fan. I find they taste sickly sweet and have a faint faux pumpkin taste that is more reminiscent of cardboard. But, to each their own.
I rarely go out for coffee these days because it’s just so easy to make your own drinks at home (without getting our of your PJs)!
Really, all you need is a couple of ingredients that you can buy on the cheap. A homemade, customized coffee – whether a PSL, London Fog, Chai Latte, or Cold-Brew – doesn’t come close to a $4.50 coffee from Starbucks.
To my fellow DIY Drinkers: Meet my new favourite thing. This simple syrup – and I mean simple – has become a daily staple in my house. Homemade, easy, and PACKED with all the spices and flavours of fall, it’s hard not to drink this stuff straight with a straw.
- Cinnamon sticks.
Star anise.
Cardamom seeds.
Whole cloves.
Ginger slices.
Peppercorns.
- I add a small drizzle to:
My morning latte (coffee or tea).
My green smoothies.
Cocktails.
Glazes/frosting.
Cold brew coffee.
…. even over vanilla ice cream!
These spices can be bought from your regular grocer for fairly cheap. It may seem strange to buy a big bag of cloves, but trust me, if you love the fall/winter time of year as much as I do, it’s worth it to have on hand!
| Autumn-Spiced Simple Syrup | Print |
- 1 cup water
- 1 cup granulated sugar
- 1 tsp whole cloves
- 2 star anise pods
- 4 cinnamon sticks
- 1-inch piece of ginger, sliced thin
- 1 tsp whole black peppercorns
- 6 cardamom pods, crushed
- In a small saucepan, heat water and sugar, stirring until sugar completely dissolves. Add cloves, anise, cinnamon sticks, ginger, peppercorns, and cardamom pods; bring to a light boil.
- Remove from heat, cover, and let steep for about 1 hour. Strain through a fine mesh sieve.
- Store in an airtight container in the fridge.
This is also the recipe for mulled wine syrup. Simply add to a fruity red, heat up so it’s quite warm, consume and feel cozy.
That sounds heavenly, Madeline!