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DIY :: Homemade Pumpkin Spice Syrup

Wednesday, October 8, 2014

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I wasn’t kidding when I said I was on the pumpkin bandwagon. However, the pumpkin spice lattes at most coffee places are a little (a) expensive and (b) laden with chemicals. I decided last year to make some for myself and this year I decided to try to make it even better. Last year’s version was sort of chunky and always sank to the bottom of my cup. Not ideal. This year, I found a way to make it much more like a syrup than a sauce and it tastes amazing.

Combine 2 cups sugar and 2 cups water in a saucepan over medium heat and whisk together until sugar is dissolved. Add 2 cinnamon sticks, 1/4 teaspoon ground cloves, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 cup pumpkin puree. Stir together and let simmer, stirring occasionally, for about 5 minutes. Remove from heat and let cool. Strain through a fine mesh strainer. (I did mine twice) and pour into a jar. You’re done! It’s the perfect way to honor October, don’t you think?

I keep mine stored in the refrigerator and it will keep for a good couple weeks.

Happy Pumpkin Spice, y’all!

 

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  1. 1
    ginger g. says:

    Oh this sounds yummy!  I will definitely have to try it! 

  2. 2
    Joy says:

    Hello! I’m looking to try this recipe because it sounds phenominal! Did you use canned pumpkin or fresh?

  3. 3
    Miss Krista says:

    Hi Joy! I used canned organic pumpkin (with nothing else added to it.) I’ve made my own pumpkin puree before but the canned stuff was on sale and I honestly didn’t taste a difference. 

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