Seasonal, simple syrup recipes

Channel your inner barista this fall season with five cozy autumnal simple syrups that blend perfectly well with lattes, chai tea, matcha or drizzled over two scoops of vanilla bean ice cream.

Instead of draining your declining dollars at Starbucks by mid-October, bring the coffeehouse to your dorm or apartment with these affordable syrups, which are packed with warm, rich and flavorful spices and aromas.

NOTE: For the perfect flavor profile, add the vanilla extract after the syrup has completely cooled; otherwise, the alcohol will burn off along with the flavor. Remember to refrigerate the syrups and label the jar with the expiration date, usually two to four weeks depending on ingredients, to prevent mold and bacteria.

Toasted white marshmallow syrup

First, spread 1 cup of marshmallows evenly onto a nonstick pan and broil on low for 1 minute, or until the marshmallows are crispy and golden brown.

In a pot, add ½ cup of sugar and 1 cup of water and simmer until all the sugar is melted. Then, add the marshmallows to the same pot and simmer for approximately 10 minutes until the mixture turns to a dark brown, allowing the marshmallows to fully dissolve.

Once fully dissolved, remove the pot from the heat and add 1 teaspoon of vanilla extract. Finally, strain and pour the syrup into a sealed airtight container and refrigerate until thoroughly cooled before serving.

Toasted maple pecan syrup

First, toast ½ a cup of chopped pecans in a pan over medium heat for 3-4 minutes until crispy and golden brown. Once toasted, combine 1 cup of water, 1 cup of maple syrup, 2 teaspoons of ground cinnamon (equivalent of 2 cinnamon sticks) and the toasted pecans in a saucepan over medium heat and simmer for approximately 10 minutes.

Once completed, remove the saucepan from the heat and add a pinch of sea salt and 1 teaspoon of vanilla extract. Strain the mixture into an airtight container and enjoy with espresso, chai or poured over two scoops of vanilla ice cream for a flavorful affogato!

For an extra touch, whisk together 3 tablespoons of heavy cream, 2 teaspoons of a milk of your choice and 1 teaspoon of vanilla extract or vanilla bean paste for a delicious vanilla bean cold foam.

Brown sugar banana bread syrup

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First, chop 1 ripe banana and add it to a saucepan over medium heat with a ½ a cup of brown sugar, a ½ a cup of white sugar, a ½ a cup of water and 1 teaspoon ground cinnamon. Simmer for 5 minutes or until the banana has softened and turned golden brown.

Once the bananas have softened, mash them in the saucepan with a spoon or spatula for another 5 to 10 minutes. Once completed, remove the mixture from the heat and add 1 teaspoon of vanilla. Finally, strain the syrup into an airtight container and refrigerate until ready to serve.

You can also combine and froth together 2 tablespoons of the syrup, 3 tablespoons heavy cream and 2 teaspoons milk of choice for a banana bread cold foam.

Maple pumpkin pie syrup

Combine a ½ cup of brown sugar, a third cup of pumpkin puree, a ½ cup of maple syrup, 1 to 2 tablespoons of pumpkin pie spice and 1 ½ cups of water in a saucepan and simmer on low for 7 to 10 minutes. For a thicker consistency, simmer for an extra 5 minutes over medium heat.

Once the mixture has cooled, add 1 teaspoon of vanilla extract, then strain and seal the syrup into an airtight container for up to two weeks.

Apple crisp maple syrup

Combine 2 chopped apples of your choosing into a saucepan over medium heat along with 1 cup of brown sugar, a ½ cup of water, a ½ cup of apple cider or juice, 2 teaspoons ground cinnamon and 3 teaspoons cloves. Simmer on low for 10 to 15 minutes until the mixture thickens, then strain and seal the syrup into an airtight container. Once the syrup is cooled, add 1 teaspoon of vanilla extract if desired. Refrigerate until ready to serve.

Feel free to combine the leftover apples into a warm bowl of oatmeal, or sprinkle them over two scoops of vanilla bean ice cream with a shot of espresso for a delicious affogato.

For those who love Starbucks’ Apple Crisp Shaken Espresso, you can make it at home! Combine 2 tablespoons of the apple crisp maple syrup, 1 teaspoon brown sugar, a sprinkle of cinnamon and 2 shots of espresso in a jar with ice. Shake until the mixture is frothy, then add it to a cup with more ice and your preferred milk and stir until thoroughly combined.

buzogamc@miamioh.edu