There are many things that make me giggle with happiness, but today we will focus on my house-made syrups. It is hard for me to even express how much joy I get in thinking up new syrup recipes to try, and then experimenting with those recipes to create something absolutely amazing.
Amazing, you ask? Yes, and let me tell you why I say that. Pumpkin Spice syrup is a perfect example. As much as I love everything pumpkin, I have historically never warmed to the Pumpkin Spice syrups that the Big Box Coffee Shops have offered. Those syrups always tasted like chemicals and band aids to me (don't ask me why I know what band aids taste like - I had a weird childhood). That's why, we first opened up late last year, I did not offer Pumpkin Spice syrup. I need to love everything I serve at the shop (except Matcha. Forgive me, but that is not in my flavor profile. I love my Matcha vendor, and I adore my Matcha customers, but that is just not for me). On a whim, I thought I would try my hand at making Pumpkin Spice syrup a couple of weeks ago. After a couple of absolutely atrocious syrup failures, I came up with a recipe that is actually delightful. Truly. And then, when I was playing around with the best presentation of a Pumpkin Spice latte, I came to realize that my new Butterscotch syrup (a similar whim-based trial and error process) was the perfect compliment to the Pumpkin Spice. If you have not tried my Pumpkin Spice Butterscotch latte yet, you really should. It is Thanksgiving in a cup.
I'm trying to rein myself in from putting up the Christmas tree at the shop, but you know that I'm already working on our holiday flavors! Peppermint Mochas are in the mix, my friends, and they are spectacular!