Don’t ya’ love the pumpkin coffees served during the holidays?
I like making my own pumpkin spice syrup because I am coffee freak, it’s easy and most ingredients I typically already own in my pantry. And especially because…most store bought syrups are loaded with junk and chemicals. Frankly it’s scary what they put in there.
So here’s how I make my own, perfect all natural pumpkin spice syrup. By the way, maybe I’m calling it the wrong name? Perhaps it should be referred to as a sauce, not a syrup, because it’s thick and gooey? Well whatever it is, it is delicious and thick yet still dissolves effortlessly in my coffee.
- 1 1/2 cups water
- 1 1/2 cups superfine sugar
- 4 cinnamon sticks (sometimes I cheat and use 4 teaspoons ground cinnamon)
- 1/2 tsp ground cloves
- 1 tsp ground nutmeg
- 2 tablespoons pumpkin puree
- Combine the water and sugar in a saucepan.
- Simmer over medium heat, stirring occasionally, until the sugar dissolves.
- Add the spices and the pumpkin and continue to simmer for about 10 minutes.
Stir frequently. Do not boil.
The syrup can be strained through a cheesecloth but I never do. The spices are very small and I enjoy them in my coffee.
Allow to cool, then refrigerate. Syrup can last a month in a tightly closed jar.
If you really love pumpkin, don’t stop there! This sauce can be used for cheesecake and other desserts. And pumpkin martini’s!!
(To make a pumpkin martini, combine 1 ounce of the pumpkin spice syrup, 2 ounces vanilla vodka, 1 ounce Sylk cream liqueur, and shake with ice until chilled. Strain and serve in a martini glass rimmed by dipping in more pumpkin spice syrup, and coated with cinnamon sugar.)
Don’t hold back — go pumpkin crazy this winter!!