Everybody’s Falling For Fall Flavored Syrups

IT SEEMS EVERYBODY HAS FALL FEVER. And it’s definitely my family’s favorite season of the year. A time for bonfires, sweaters, crisp air, colorful leaves, warm hearty comfort meals, and YES, PUMPKIN SPICE EVERYTHING! We’ve held out long enough, even though here in the South it’s still 90+ degrees F outside. However this being the first week of September, and due to public demand, we’ve decided to release our first of many FALL FLAVORED RECIPES. And what better way to kick it off, than with some Keto Safe Fall Loving Syrups to flavor all of your warm beverage desires.

Today we’ve featured 3 of our most requested flavors that people have wanted to see KETORIZED….yup…that’s a word, I’ve trademarked it.
PUMPKIN SPICE SYRUP, CHAI SPICE SYRUP, SALTED CARAMEL SYRUP.
As usual don’t forget to send us comments and pictures of “YOU” with your warm Cuppa whatever flavor you’ve created. These recipes can also be used for Iced Coffee or Frappuccino’s too.

**UPDATE**
If you’re looking for the NON REFRIGERATED Pumpkin Spice Syrup Recipe, you can find that here.

All of the recipes start with this Simple Syrup Recipe

SIMPLE SYRUP RECIPE
1 1/2 cups water
1/2 cup Erythritol/Stevia blend(we use Truvia or Splenda Naturals)

• In a medium saucepan, boil 1 1/2 cups of water
• Add Sweetener, and stir until sweetener is dissolved

PUMPKIN SPICE SYRUP
Simple Syrup
2 Tbsp Swerve brown sugar – can omit, but does give it a deeper flavor
1/4 cup pumpkin puree make sure it’s not pumpkin pie mix
2 tsp pumpkin pie spice
1 tsp vanilla extract

• In a medium saucepan, boil 1 1/2 cups of water
• Add both sweeteners, and stir until sweetener is dissolved. About 1 minute.
• Add pumpkin puree, vanilla extract and pumpkin spice until fully incorporated.
• If you want a very simple version that you don’t have to refrigerate, just omit the pumpkin puree. It will still have a PUMPKIN SPICE flavor, just not as pumpkiny.

Let syrup cool and store it in a safe container with a lid or in an old Starbucks or Torani syrup squirt bottle – That’s what we did, makes

it easier to measure your doses. Note: Refrigerate the pumpkin spice syrup, and use within 7-10 Days, but I bet you’ll finish it before then.

***If you’re looking for the NON REFRIGERATED Pumpkin Spice Syrup Recipe, you can find that here

CHAI SPICE SYRUP
Simple Syrup
15 green cardamom pods
2 cinnamon sticks – about 2 inches each piece.
1 tsp vanilla extract
1/2 tsp black peppercorns
1/2 tsp fennel/anise seeds
1/2 tsp whole cloves
3 slivers peeled ginger
1/4 tsp xanthan gum

• First, lightly crack the green cardamom pods
• In a dry skillet, on low heat, place all spices into pan and gently toast them whilst swirling them around, until you can smell the spices. About 2 minutes. This releases their oils.
• In a medium saucepan, boil 2 cups of water
• Add dry spices, vanilla extract and ginger and bring to a low simmer for about 20 minutes, to infuse flavors.
• Add sweetener and stir until dissolved. About 1 minute.
• Lightly sprinkle xanthan gum and whisk continuously, until the xanthan gum has dissolved and mixture is starting to thicken into a syrup consistency.
• Strain the syrup and discard all of the solids.
• Let syrup cool and store it in a safe container with a lid or in an old Starbucks or Torani syrup squirt bottle. Does NOT need to be refrigerated.

SALTED CARAMEL SYRUP
Simple Syrup
2  TBSP Swerve brown sugar
1 1/2 tsp caramel extract
1 tsp Himalayan pink salt
1/2 tsp vanilla extract
1/4 tsp  xanthan gum

• In a medium saucepan, boil 1 1/2 cups of water
• Add both sweeteners, and stir until sweetener is dissolved
• Add caramel extract, vanilla extract and Himalayan pink salt until fully incorporated. About 1 minute.
• Lightly sprinkle xanthan gum and whisk continuously, until the xanthan gum has dissolved and mixture is starting to thicken into a syrup consistency.
• Let syrup cool and store it in a safe container with a lid or in an old Starbucks or Torani syrup squirt bottle. Does NOT need to be refrigerated.

IF YOU LIKE OUR COFFEE MACHINE – HERE’S THE LINK

MAKING THE LATTE
1 or 2 shots of Espresso
3 Tbspn Heavy Whipping Cream
3/4 cup Unsweetened Almond Milk
2 to 3 Tbspn Flavored Syrup depending on how sweet you like it.

• Make espresso, add 2 to 3 Tbsp of Flavored Syrup and stir.
• If you have a milk frother, warm and froth 3 Tbsp of Heavy Whipping Cream and 3/4 cup of Almond Milk, and pour over your espresso.
• Dust with a little cinnamon and enjoy.
• NOTE: If you don’t have an espresso machine, make yourself a normal black coffee, add same amount of syrup and top with Whipped Cream and dust with cinnamon.

AMAZON ASSOCIATES