I feel like I suddenly woke up and it's fall. The air is much colder than before, and the leaves are starting to turn - Brendan and I even went up to Vermont last weekend to look at the fall colors. The colors will be prettier in a week or two, but it certainly feels like fall already. It's so much cooler here than it was in Philly during the fall!
The fall weather means that I have been having more warm drinks - hot apple cider, pumpkin spice lattes, and tea. But I have been making a lot of coffee at home, too - those pumpkin spice lattes get expensive! So I was thrilled when, as part of the
Foodbuzz Tastemaker program, I got free samples of Godiva coffee. I got a bag of
Pumpkin Spice, and a bag of
Caramel Pecan Bark - along with a challenge to create a fall-inspired coffee recipe. Bring it on, Godiva!
At first, I was a bit stumped. I didn't want to go the pumpkin spice latte route - too obvious. I looked around for some inspiration - and my eyes landed straight on a bag of maple sugar candies that I brought back from Vermont.
(um, yes, I'd definitely eaten most of the bag by this point!)
Now, of course, not everyone has fresh maple sugar candies just lying around - but I'm sure maple syrup would do the trick, too. But none of that corn syrup-based stuff - you've got to use the real thing! To go with the maple candies, I used the Caramel Pecan Bark flavor coffee.
The recipe for this is simple, but here's what I did:
1. Add one maple candy to a mug (more if you like extra sugar in your coffee!)
2. Add coffee to the mug
3. Add milk, stir, and enjoy!!
The result? A delicious drink filled with rich fall flavors. It was really yummy!
For what's left of our weekend (really, just Monday) we are off to find pumpkins, drink even more cider, and go to the
Topsfield Fair - we've got a wonderful day planned!
Oh, and last week I joined a gym! More about that later on this week, once I try everything out - I will most definitely have reflections on Body Pump :)
