Last night it rained. No, it poured! It was amazing. Although everyone has been saying "fall is here!" for a month now, I think this morning we started shouting it. A gorgeous 48 degree overcast day that reminded me of some of my favorite days in Alaska greeted me when I woke up. What better way to celebrate than to work on perfecting my pumpkin spice coffee syrup? This might never make it to the menu at my coffee shop, but it will still make it into my personal lattes.
I might want to mention that my new dream is to open a coffee shop and gluten free bakery. I have a bachelor's in fine arts in interior design, but I think I enjoy making delicious treats a lot more. But I'm not going to turn this into some personal biography.
SO!
I made a small tester batch of this syrup the other day which turned out amazing. Like a fool, I didn't document anything I did. Not surprisingly, this second (much larger) batch is giving me difficulties. As a base, I made a simple syrup with 3 cups water and 3 cups sugar. I then added some apple pie spice from the Dekalb Farmer's Market and 5 whole cloves. I let that simmer and reduce for a while then discovered it tasted like candied cinnamon. Uh oh.
After adding several things, I think it's time to call this one a learning experience. This syrup shouldn't be super sweet. My first batch tasted like pumpkin bread in syrup form, which is exactly what I want. It also tasted amazing in our Counter Culture coffee.
Oh well, can't win them all! Take 2 tomorrow.
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