Now that warm sunny days are officially being taken over by brisk cool ones, I sometimes feel like I need a little bit more of a reason to get up in the morning.  (Not that Lucia gives me much choice, but still.)  I was never a true coffee drinker.  In fact, my mom (who drinks a few cups each morning) always says that I only drank frou-frou, fancy coffee drinks.  It was true.  I only drank coffee when I went to a coffee shop and it was usually some sort of flavored latte.  Since Lucia was born, I have begun to heavily rely on some sort of caffeine in the morning.  I usually drink a cold espresso beverage but now that it is getting cooler again I have started having hot lattes in the morning.  

These two syrup recipes will really bring your coffee to another level on those cold mornings.  As I mentioned, I like to have lattes in the morning so I add about a Tablespoon or 2 of one syrup or the other to my milk before I steam it.  If you drink drip coffee, try adding some to taste.  The pumpkin spice syrup is delicious over pancakes, waffles, or vanilla ice cream!

Pumpkin Spice Syrup

2 Cups of Water

2 Cups of Sugar

1/3 Cup of Pumpkin Puree

2 teaspoons of Pumpkin Pie Spice 

2 Cinnamon Sticks

In a medium pot over medium heat, bring the sugar and water to a simmer.  

Once the sugar is disolved, add the pumpkin puree, pumpkin pie spice, and cinnamon sticks to the pot.  Let simmer for 5 minutes until the syrup has reduced, whisking occasionally.  Take the syrup off the heat and let sit for 5 minutes.  

Strain through a fine mesh sieve two times and store in an air-tight container in the fridge.

Vanilla Bean Syrup

2 Cups of Water

2 Cups of Sugar

1 Whole Vanilla Bean Pod

Split the vanilla bean in half lengthwise.  

Scrape the beans from the inside with the side of a knife.  

  Add the water, sugar, and vanilla beans plus the pod into a medium pot and bring to a simmer.  Let simmer for 10 minutes.  Store in an air-tight container. (Does not need to be refridgerated)