Yesterday was one of those cloudy, rainy days that make you want to spend the whole day curled up in bed.
While I had a busy afternoon and evening, I did get to spend the morning lounging in bed with my boys watching Swiss Family Robinson, sipping a cup of the incredibly good coffee my husband made for me.
This was no ordinary coffee. This was Dunkin' Donuts brand coffee, their Holiday-themed Pumpkin spice flavor, with a little cream and pumpkin syrup.
Oh, so good!
We've been making this pumpkin syrup off and on since October. It's thick and rich, a little spicy but has a great balance of flavors. The boys love it on their paleo pancakes, or in a cup of warm almond milk. Chris, who's not normally a fan of pumpkin anything, enjoys it in his coffee too.
The original recipe calls for maple syrup and brown sugar. I swap out the brown sugar for local raw honey and keep the maple syrup, since it's considered a paleo friendly food. I've found I enjoy a little more maple flavor, so I stir in a half-teaspoon of maple extract (and sometimes a little vanilla extract too) after I remove the syrup from the heat.
As the original recipe notes, you do end up with some pumpkin solids that settle on the bottom of your cup. I imagine straining the syrup would help take care of that…but why bother? A spoon works just as well. :)
Pumpkin Spice Syrup
(Yield: 1 1/2 c pumpkin spice syrup)
1 c water
1/4 cup pumpkin puree (homemade or store-bought)
1/4 cup pure maple syrup
1/4 cup honey
1 tsp cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon maple extract
1/2 teaspoon vanilla extract
Whisk together all ingredients except extracts in a small to medium-sized saucepan.
Over medium heat, bring up to a boil (stirring occasionally), then turn heat down to low and simmer 3-5 minutes until slightly thickened. Add warm syrup to taste (about 2 TB per cup) to your favorite coffee; add milk if desired.