Seasonal Fall Coffee Syrups
Ingredients
For the Salted Honey Vanilla Syrup:
- 1 cup Water
- 1 cup Honey
- 1 tbsp. Vanilla Bean Paste
- 1/2 tsp. Flaky Salt or salt of choice
For the Toasted Maple Pecan Syrup:
- 1 cup Pecans
- 1 cup Maple Syrup
- 1 cup Water
- 2 tsp. Ground Cinnamon
- 1/2 tsp. Ground Cloves
- 1 tsp. Vanilla Extract
- 1/4 tsp. Salt
For the Pumpkin Spice Syrup:
- 1 cup Maple Syrup or light brown sugar
- 1 cup Pumpkin Puree
- 1 1/4 cups Water
- 2 tbsp. Pumpkin Pie Spice
- 1 tsp. Vanilla Bean Paste
- Pinch of Salt
Instructions
For the Salted Honey Vanilla Syrup:
- In a saucepan over medium heat, combine the honey and water. Stir until the honey dissolves in the water, about 2 minutes.
- Remove from heat and stir in the vanilla bean paste and salt.
- Let cool to room temperature, then store in an airtight container or jar. Store in the fridge up to two weeks.
For the Toasted Maple Pecan Syrup:
- In a saucepan over medium heat, add the chopped pecans to toast about 1-2 minutes.
- Add the water, maple syrup, ground cinnamon, and ground cloves. Let simmer for 5-10 minutes.
- Stir in the vanilla and salt to taste. Strain the mixture through a fine mesh sieve.
- Let cool to room temperature, then store in an airtight container or jar. Store in the fridge up to two weeks.
For the Pumpkin Spice Syrup:
- In a saucepan over medium heat, combine the pumpkin puree, brown sugar or maple syrup, water, and pumpkin pie spice. Stir until well combined.
- Let simmer for 5 minutes. Stir in a pinch of salt to taste and vanilla extract.
- Let cool to room temperature, then store in an airtight container or jar. Store in the fridge up to two weeks.
