Copycat Starbucks Vanilla Syrup

2 cups water
2 cups granulated sugar
2 tablespoons vanilla extract

1.Combine the water and sugar in a saucepan.
2.Bring the mixture to a boil, reduce the heat, and simmer for about 3 minutes. Stir.
3.Remove from heat and add the vanilla extract, and stir.
4.Allow the syrup to cool, then refrigerate the syrup in a tightly closed jar for up to a month.

Feel free to experiment! Try replacing some or all of the granulated sugar with brown sugar or raw sugar for a bit of a caramel flavor, or replace the vanilla extract with another extract like hazelnut, almond, mint, Irish creme, orange, rum or raspberry.

courtesy www.copycatrecipeguide.com

Pumpkin Spice Syrup... for Starbucks copycat lattes.

image courtesy www.cooklikeachampionblog.com

1 1/2 cups water
1 1/2 cups sugar
4 cinnamon sticks or 1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground nutmeg
3 tablespoons pumpkin purée

Directions:

Combine water and sugar in a medium pot over medium heat. Cook until sugar has completely dissolved. Whisk in remaining ingredients. Cook for about 6 minutes, stirring frequently. Do not allow mixture to come to a boil. Strain syrup through cheesecloth or fine mesh strainer into a large glass measuring cup. Transfer to bottle of your choice and store in the refrigerator.

To make a pumpkin spice latte, simply add about 1 1/2 tablespoons of syrup for each shot of espresso. For an iced latte, stir together syrup and espresso before adding desired amount of cold milk. For a hot latte, add frothed milk and stir to combine. Top with whipped cream, if desired.

makes about 1 3/4 Cups syrup... which makes about 18 single shot espresso or single bag tea lattes. :)

This keeps in the fridge for up to 3 weeks. That is almost 1 pumpkin latte a day for three weeks!... unless you are the sharing type... or the double/triple shot type! ;)

This makes great Tea Lattes too! Just fill mug half full with warm milk and half boiling water. steep tea bag for recommended time and add 1 1/2 T syrup, Yum!

courtesy http://www.cooklikeachampionblog.com

Homemade Eggnog

6 eggs
2 extra egg yolks
4 cups whole milk
3/4 cup heavy cream
1/2 cup plus 2 Tablespoons of sugar
1/4 teaspoon salt
1 Tablespoon vanilla extract
1/2 teaspoon grated nutmeg
1 cup bourbon/ or rum


1. Start by whisking the eggs, egg yolks, sugar, and salt in a large pot until well-blended. Keep on whisking while you slowly pour in the milk until it is completely mixed-in.
2. Next, turn your stove burner to the lowest possible setting and place pot on burner. Continuously whisk ingredients for 25-30 minutes or until the mixture reaches 160°F and will coat the underside of a spoon. (Be patient... it will take a while to heat up and then it thickens quickly, so keep an eye on it and remove from heat as soon as it gets thick!)
3. Next, remove the mixture from heat and strain it into a large-sized bowl, making sure to get out any pieces of cooked egg.
4. Now stir in the bourbon/rum, vanilla, and nutmeg, and transfer your mixture to a covered dish.
5. Refrigerate the mix for at least 4 hours before proceeding.

Finally, when you're ready to serve your eggnog, grab the heavy cream and whip it well. Now just fold in the chilled mix, pour, serve and enjoy!

Makes 12-14 servings.

For non-alcoholic eggnog, simply follow the instructions for steps 1-3. In step four, simply substitute 1 cup whole milk for the bourbon/rum and proceed with the remaining instructions.

courtesy eggnogrecipe.net

* I found nutmeg at Kim's Club... so far, that is the only place. I got my cream at Home Plus. (If you can't find nutmeg, try using cloves or cinnamon. Start with just a 1/4 tsp and work your way up based upon taste.)