Pumpkin Spice Syrup!
This week FVB and I jumped on the pumpkin spice band wagon and tried out a pumpkin spice syrup for our coffee (I say “our” since technically FVB has what I have, through breast milk). I spent a long time looking through recipes and trying to find one that wasn’t loaded with sugar. I’m not against sweetness, but I definitely don’t like white/processed sugar and use either agave or brown rice syrup when I need it. I used to love the pumpkin spice lattes at Starbucks, but two years ago or so I looked at how much sugar was in them and was amazed! So I stopped getting them. Fast forward two years and I see this post about the pumpkin spice lattes and the chemicals in them. I sort of take all of that stuff with a grain of salt because anyone can write anything and put it on the internet, plus I don’t care because I don’t drink them due to sugar content alone, plus they aren’t vegan. But anyway, I read this article and then got sucked into the comments section. HOLY SH@$, people are crazy. There was a lot of nastiness going back and forth about why you should/shouldn’t care about the ingredients, etc. Someone said something about having one every once in awhile for a treat, and another person responded with “yeah, if you consider cancer causing toxins a treat!” Wow. I guess my philosophy is that I like knowing what’s in my food before eating it, but I don’t really care if a random person on the internet shares my philosophy. Lesson? Never read the comments.
So, after spending a stupid amount of time (in small chunks, over the course of multiple days) trying to find a recipe that was exactly what I wanted, I decided to just use what I had learned online and make my own.
Basically I learned: water + sweetener+ pumpkin + pumpkin pie spice simmered on the stove, then left to cool= pumpkin spice syrup. You would think that this would not have taken me several internet searches over the course of several days to learn. However, being sleep deprived is sort of like being hung over/slightly drunk minus all the fun. You can’t really concentrate, can’t totally absorb information, and can’t stay focused on one task. You are sort of a hot mess in the attire/personal hygiene department and usually don’t know what you’re doing. Hence why we ended up, after DAYS of planning to make this syrup in advance and have it ready for the coffee the night before, we ended up making it in the morning, before coffee. I do not recommend being sleep deprived AND without coffee whilst trying out a new recipe. But somehow, like drunk cooking often does, it came together perfectly.
Of course I didn’t make note of any measurements. Basically, I put one cup of water in a small sauce pan and brought it to a low boil. Then I stirred in 3 tablespoons pumpkin puree (canned), a few tablespoons brown rice syrup, and the spices. I used ginger, cinnamon, and nutmeg, probably about a teaspoon total. Then I turned it down and let it simmer a bit, whisking every now and then. I tasted it and it was perfect, so no adjustments were needed, however, it would have been easy enough to add more of anything. I took it off the heat, let it cool, and then strained it through my nut milk bag. Then stored it in a small container in the fridge (after pouring some into my coffee, of course). YUM. I also took no picture of this. Sorry.
In other news, FVB is sitting up on his own and it’s so damn cute. He’s enjoying selecting toys from his toy basket and has only face planted once.
This weekend I will be celebrating my 31st birthday by NOT cooking. We will attempt either dinner out or just ordering in. Stay tuned to see what hubs comes up with in the cake department!