I romantize autumn. Autumn should be full of softly falling leaves, bike rides, warm colors, cool crisp nights, campfires with a special person, stargazing, cider, and lotsa cinnamon sprinkled on everything. Autumn should be slow. Maybe even slower than summer. It seems like the combination of my anticipation for autumn multiplied by my dread for fridged icey winter weather, autumn is never slow. Cinnamon starts out with a soft energy that is perfect for clinging to those final autumn days but transitions, like the pace of autumn, into a high energy companion for holiday cleaning and errands.
Life Size Ghosts | Mt. Wolf
Lush Life | Nat King Cole, Produced by Cee-Lo Green
Cold October | Windsore Airlift
It's Not Impossible | Ben Sollee
Nothing But Time | Opus Orange
Heartbeat | Kopecky Family Band
The Ladder | Andrew Belle
Rocket | Tori Kelly
Gold | Wake Owl
Time to Run | Lord Huron
Kill for Love | Chromatics
It All Feels Right | Washed Out
Everybody Talks | Neon Trees
Let it Go | Dragonette
Pompeii | Bastille
D.A.N.C.E | Justice
Select Start Radio for a non-stop soundtrack of comfort and companionship.
The last week my feed has been packed with PSL! I just couldn't take it any longer and I had to make a new batch of syrups in the spirit of fall. I love making syrups at home because I know exactly what goes in them and I can cater them specifically to my tastebuds.
Pumpkin Spice Syrup
1 ½ cups water
1 ½ cups sweetener of choice (maple syrup, honey, agava, stevia, brown sugar)
3 tbsp pumpkin puree
4 cinnamon sticks
1 slice of ginger
1 vanilla bean
1 tsp ground nutmeg
1 tsp cloves
Pour water and sweetener in a medium saucepan and heat over medium-high heat, stirring occasionally, until the sweetener has completely dissolved. Slice ginger and peel off the skin. Slice open vanilla bean and pull out all the seeds. Add ginger slice, vanilla bean and seeds, and cinnamon sticks. Whisk in the remaining spices and the pumpkin puree. Continue to cook for about 5 minutes, stirring frequently, without letting the mixture come to a boil. Remove from the heat and allow to cool for 10-15 minutes. Strain the syrup through a fine mesh strainer or cheesecloth. Syrup is thin and stores well in a bottle pourer that can be shaken as the pumpkin puree will settle. Store in the refrigerator.
Pumpkin Spice Latte
I like to prep my mug with a dollop of extra pumpkin puree. Pull your espresso shot (or brew your coffee) and add to your mug and stir the shot and pumpkin together. Your mug should be about half full at this point. Shake your pumpkin spice syrup then add 2-3 tablespoons of pumpkin spice syrup to your milk. Warm or steam your milk. Pour your milk over your espresso.
Lavender Mocha Syrup
1 cup of water
1 cup of sweetener
⅓ cup of cocoa
⅓ cup of lavender buds*
½ tsp homemade vanilla extract
Boil water in a kettle or medium saucepan. Once the water is boiling, add sweetener and cocoa and beat with a wire whisk until everything is completely dissolved. Remove from heat and add the vanilla; mix thoroughly. Let cool. Syrup is thick and stores well in a jar or squeezable container. Store in the refrigerator.
Pull your espresso shot (or brew your coffee) and add to your mug. Add 2-3 tablespoons of lavender mocha syrup to your milk. Warm or steam your milk. Pour your milk over your espresso.
Salted Caramel Syrup
3/4 cup whole cane sugar
5 tbsp water
2 tbsp coconut milk
1 tbsp sea salt
½ tsp vanilla extract
Bring whole cane sugar and water to a simmer over medium heat in a medium saucepan. Continue to simmer until mixture reaches 240ºF. Remove from heat and whisk in milk, salt, and vanilla. Let cool. Syrup is thick and stores well in a jar or squeezable container. Store in the refrigerator.
Salted Caramel Latte
Pull your espresso shot (or brew your coffee) and add to your mug. Add 2-3 tablespoons of salted caramel syrup to your milk. Warm or steam your milk. Pour your milk over your espresso.
*I buy spices that are hard to find like lavender buds and vanilla beans at our local health food store. You can also find herbs and spices at Rose Mountain Herbs
This summer I have noticed allergies (diary, banana, melons, cucumber...all favorites of mine! so sad) developing that I've never had problems with before. Remember my cucumber gingerade? Yeah....super allergic to that! So, I have made some major changes to my diet. For lattes, cereal, and some cooking I've been really pleased with almond milk and coconut milk. I am cold natured and drink of warm beverages everyday, now I go for herbal teas and coffees on a routine basis. I would really miss my cup of joe if it wasn't for Teeccino! I love to make lattes, mochas, and "coffee" at home using teeccino! If you are needing to make some changes to your caffeine intake but really love a warm beverage, I highly recommend checking out teechino. I'm not an affiliate, just a happy customer.
This spring I was absolutely addicted to lemons, ginger, and cucumbers. I frequently added them to a cup of warm water to help get me bright-eyed and bushy-tailed in the morning. Ever since I've been experimenting on different ways of using them in snacks and meals. This summer I ran out of fruit for smoothies, so the Cucumber Gingerade was what came out of me just scrounging my fridge. Sometimes the best things come from scrounging! ( Which is exactly why I am a strong believer that creativity soars with boundaries and limitations....but that is a post for another day.) Lemons are a great source of vitamin C and in cucumbers you'll find vitamin B, which will give you an energy boost better than any sort of caffeine or pop.
Ingredients - makes one serving
5 slices of cucumber
2 slices of ginger
Juice from 1 lemon
3 tablespoons water
12 oz sparkling water
Slices of lemon and cucumber for garnish
Make sure you take out any seeds from the lemon juice. Combine cucumber, ginger, lemon juice, and water into blender or processor until pureed. Add 6 oz of sparkling water to blender and blend just enough so it is mixed well. *Pour blend over ice and top it off with the remaining sparkling water.
*Variation - add ice to blender for a slushie texture!
This recipe is incredible fresh, but you can also make multiple servings and prep ahead of time for a summer bar-b-q. You can also add more ginger, cucumber, or lemon depending on what is your favorite. I love adding all kinds of fruit and veggies to sparkling water, the options are limitless! Just note that some have seeds and you want to be sure and strain any seeds out. Also, be sure to blend the sparkling water as little as possible to keep it nice and bubbly.