Nom nom, slurp slurp nom.
Are we jumping the gun by posting a recipe for pumpkin spice syrup? No? OK good.
We know in Texas it's going to continue to be hot until October but we figure if Starbucks can start selling their pumpkin spice lattes the first week of September then we can surely post about it. We think after Labor Day it should be mandatory that all the leaves change colors, the weather stay at a cool 60 degrees and nobody look at us like we have two heads when we walk out of the house with a scarf on. Is that too much to ask? I think not. Surely mother nature can surely handle that.
The holidays are our favorite time of year. It's snuggle weather (with our cats of course) so everyone wants to be inside. We are notorious hot chocolate makers so we thought of making this syrup to spice up any of our hot beverages. We are all about easy recipes–seriously, the least amount of steps the better and this recipe delivers. Other homemade pumpkin spice syrup recipes call for you to blend the milk and canned pumpkin. Not this one! Plus you can keep it in your refrigerator for weeks and it will still be good!
This syrup is great because you can use it with soooo many drinks, hot and cold. We've tried it with hot chocolate and regular hot coffee but you can surely have it with iced coffee or blended coffees like frappucinos. Nothing says "fall" like a pumpkin spice beverage so make some syrup and go carve a pumpkin or something. Happy syrup making!