It’s officially October, which means that now it’s pumpkin season for real. I feel like there’s some controversy over whether September is ok for pumpkin flavors, or if it’s strictly an apple month. But now that it’s really “Pumpkin Month” I’ve got a new recipe for you. Pumpkin Spice Syrup! This stuff is soooooooo good! You can drizzle this syrup on ice cream, coffee, milk, granola, brownies, a spoon, your fingers…..you get the idea!
Now that we’ve gotten into the swing of the school year, Jonathan and I have been enjoying lots of time together (including my photo shoots, as demonstrated above!). It’s been so fun to see his little personality shine without the being overshadowed by his larger than life big brother (sorry David, we love you, but you have a LOT of personality!). He’s learning his ABCs—or maybe he already knew them and we just couldn’t hear him saying them? He likes to sing songs—current fave is the “Itsy Bitsy Pider.” And he is LOVING the chance to be “first stool” in the kitchen for cooking projects!
Both of my kids are loving this yummy syrup! I’ve been making them “Pumpkin Spice Milk” —just a tablespoon or two of the syrup swirled into a glass of milk—and they love it!
And I’m loving it as another quick way to make a Pumpkin Spice Latte!
What are you going to drizzle it on? Take a picture and share to your favorite social media channel. But sure to tag me @frieddandelions // #frieddandelions. I love to see what you’re up to in the kitchen!