It Finally Feels Like Fall in Los Angeles...At Least For Today!

There is nothing better than a cozy fall morning, a latte and some knitting.

Today we are sharing something a little different!  Melissa who helps Jennifer with social media, the website and our new blog, is sharing one of her favorite homemade coffee recipes!  

If you love pumpkin spice lattes as much as we do, you'll want to give this one a try.  Melissa's homemade pumpkin spice syrup is perfect for adding a little fall flavor to your morning coffee without having to make a trip to the coffee shop.

Make a batch and keep it in the fridge and enjoy it in your iced or hot lattes all week long.

Now grab your favorite mug, pick up those knitting needles and enjoy a little taste of fall!

Melissa's Homemade Pumpkin Spice Coffee Syrup & Vanilla Sweet Cream

"Enjoy this homemade syrup in your favorite hot coffee or iced latte, we love iced!"

Ingredients:

1 cup water

3/4 cup brown sugar

1/4 cup granulated sugar

1/3 cup pumpkin puree (plain pumpkin, not pie filling.  I use canned)

2 tsp pumpkin pie spice

Tiny pinch salt

1 1/2 tsp vanilla extract

How to:

1. Add the water, brown sugar, white sugar, pumpkin, spices and salt to a small saucepan.
2. Heat over medium-low, whisking until completely smooth and the sugar dissolves.
3. Once it's steaming and just starting to gently bubble, turn it to low and cook for a bout 6-8 minutes, whisking occassionally.  Don't hard boil it.
4. Remove from heat and stir in the vanilla.
5. Let it cool for about 10 minutes.
6. Pour through a fine mesh strainer.  This gets out the little pumpkin /spice particles while keeping the flavor.

Once cooled, refrigerate in a clean jar or bottle.  I love using my leftover Bonne Maman jam jars.  Should keep about 7-10 days in the refrigerator.

Vanilla Sweet Cream

Ingredients:

1/2 cup heavy whipping cream

1/3 cup 2% or whole milk

2 1/2 tbsp vanilla syrup (you can use 3 pumps of Torani, Monin or make your own!

Tiny pinch of salt

How to:. 

Pour everything into clean jar and froth using handheld frother until thick but still pourable.

Store in the refrigerator in a tightly sealed jar.  Mason jars work great! Should last 3-5 days.

Shake before using.

Happy fall!

Jennifer Knits