Autumn Reflections

The onset of a new season often brings with it reflection of the months gone by. When the leaves start to change and that cool, crisp air finally comes sweeping in, when we wake to find a light rain had kiss the earth while we slept, when the days are short and the nights long, that is when we finally pause from the busyness that begets us. This season brings its fair share of hustle and bustle, but its a different kind of busy. We welcome the costume parade at the end of every October and we gladly devote our time to planning the holiday months to come. Our hearts are warm from the crackling evening fire and our eyes alive with the hope and promise of the changing season. A season that reminds us despite all of our worries and shortcomings life presses onward. Nature has a way of reminding us that no matter what season of life we find ourselves their is beauty to be found. The trees light up with fiery reds, velvety purple and toasted orange. They shiver and sway with each passing breeze, flaunting their beauty at us one last time before they fall to the ground and wait patiently for spring to arrive once again. Reflection is different for everyone, for some it brings a memory of great joy and for others it is look back on a broken road, but for each their is beauty that cannot be measured. Beauty that writes its song on our souls. As we turn the page into a world that is scented with pumpkin spice and warmed by the steam rising from our mugs remember to reflect and find your beauty. 

 

{Caramel Pumpkin Latte}

2 1/2 ounce strong, hot coffee or espresso 

1 ounce Pumpkin Spice Syrup (recipe below)

Whipped Cream

Hot Caramel (recipe below) or you can purchase this yummy caramel sauce

Warm or steamed milk

Pour the coffee and Pumpkin Syrup into the mug, stir. Add the warmed milk and stir to combine. Float the whipping cream on top, drizzle with caramel sauce and enjoy!

{Hot Caramel}

1 cup brown sugar

1/2 stick plus 1 TBSP good quality butter

1/2 cup good quality heavy cream

1 teaspoon pure vanilla extract

Pinch of salt

Mix all ingredients except vanilla in a heavy bottomed saucepan over med-low heat. Cook, stirring gently for 5-7 minutes until mixture thickens slightly. Turn off the heat and add vanilla. Can be stored in an airtight container in the refrigerator several weeks. 

{Pumpkin Spice Syrup}

1 and 3/4 cups water

3/4 cup brown sugar

1/4 cup granulated sugar

1 Tablespoon Pumpkin Pie Spice

1/4 cup pumpkin puree

1 Tablespoon pure vanilla extract

In a medium saucepan, add water and both sugars. Simmer on medium-low heat until the sugar dissolves, about 4 minutes. Turn the heat down to low and whisk in spices and pumpkin puree. Simmer on low heat 5-7 minutes, stirring occasionally. Do not allow the mixture to come to a boil. Remove from the heat and strain through a mesh strainer. Allow the syrup to cool to room-temperature before stirring in the vanilla extract. Store in a mason jar in the refrigerator up to one month.