Get your minds out of the gutter, dirty birds. This here entry is about coffee. And pumpkin. And spices. And syrup.
Magic, right? I KNOW.
I’ve had Green Mountain’s pumpkin spice K-cups sitting in my pantry since last year, when triplet-pregnancy GERD had me avoiding all things coffee related (even Prevacid couldn’t help that particular reflux nightmare). I’m sure it isn’t in its finest condition, but I’m too cheap to toss it out.
Hence the homemade journey I embarked upon today. Oh, and there’s a smidge of impatience behind today’s adventure, too.
In my entirely too-picky opinion, the K-cups had too much spice and not enough pumpkin, so I’ve been stalking the refrigerated section this year in high anticipation for the return of pumpkin spice creamer to help the K-cups.
They aren’t on any shelves near me yet. I’m tired of waiting, so I went to the googles in hopes of finding a homemade syrup recipe that wasn’t too difficult.
I used those two link as inspiration. Frankly, I gag at the thought of ginger, so I cut that out, and I used freshly grated nutmeg, so I didn’t measure that. In the spirit of full disclosure, I didn’t measure anything but the water and sugar.
That’s just how I roll. Bastard, half-assed finger-quote recipes un-finger-quote are kind of my thing.
Enjoying delicious stuff from my own kitchen is also kind of my thing. You know, when there’s time.