It feels like I’ve been through so much this week and I haven’t it was just the stress from trying to get my damn Taylor Swift tickets.
I work the night shift, so I was prepared to stay up until 12 on Tuesday. I thought that noon would be the latest I’d get my tickets. So when the queue closed at 10 am, I had so much anxiety about going to sleep and not waking up in time to get the tickets at three that I just stayed awake the whole day, and I never went to sleep, so I was so tired that night at work. But I got the tickets so it was worth it!
But I made myself a bunch of coffee for work and took a pan dulce that my coffee and sugar rush kept my heart beating so hard I didn’t notice I was tired.
I’ve been craving Starbucks so much now, but between how expensive it is (my regular order is $8) and the fact that they are closed when I’m going to work, I learned to make coffee at home. Also, I just learned a PSL doesn’t have pumpkin in it.
Now I’m no coffee snob, but I want to justify making it at home and not spending the eight bucks. So my coffee has to be excellent.
I’ve been trying to make my own coffee syrups cuz coffee syrup is expensive. I can’t justify paying $6 for tiny bottles.
I got a lot of help on making coffee syrups from a lady I met at a farmers market. She even understood me when I expressed my love for pumpkin spice and how I hate peppermint mochas but love peppermint hot cocoa. I know that’s weird, but it’s how I feel.
So I’m going to share my recipe with you. It’s not perfect, but it works as a beginner syrup.
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 1½ cups water
- ½ cup pumpkin puree
- 1 tablespoon pumpkin pie spice
- 2 cinnamon sticks
- Combine both sugars and water in a saucepan over medium heat. Bring just to a boil, stirring until all sugar is dissolved.
- Reduce heat to medium-low and add pumpkin, pumpkin pie spice, and cinnamon sticks. Simmer for 5 minutes, stirring until fully incorporated.
- Remove from heat and strain through a mesh sieve or cheesecloth. Discard cinnamon sticks and transfer syrup to glass bottles. Store in the refrigerator for up to 2 weeks.
- Strained pumpkin may also be saved for up to 2 weeks in an airtight container in the fridge.