Pumpkin Spice Syrup - Caity


I heard an interesting segment on NPR the other day about the pumpkin craze that hits every October. Obviously I am one of the crazed victims (Pumpkin Chocolate Chip Bread, Pumpkin Bread Pudding, Pumpkin Spice Creamer, Baked Pumpkin Oatmeal) so I was immediately interested. 

They talked about the fact that most pumpkin flavored things don't contain ANY pumpkin, they simply contain the spices that people associate with pumpkin like cinnamon and nutmeg. Even the famous Pumpkin Spice Latte from Starbucks contains "natural and artificial pumpkin spice flavoring". Therefore, I was determined to make a pumpkin syrup with REAL pumpkin. 

I have made Pumpkin Spice Creamer for lattes before, but I wanted to test out pumpkin syrup since these days I use more flavored syrups in my coffee than creamers. Consider this a happy alternative as both are delicious! 

This recipe is based on a recipe from the blog "Savvy Eats" with a few changes. Enjoy in a latte, on ice cream, over oatmeal, in a chai latte, straight from the bottle... 

Makes 1 cup

One year ago: Pumpkin Spice Lattees, Bacon & Jalapeño Corn Chowder
Two years ago: Orzo with Parmesan and Basil, Tomato Focaccia


what you'll need:

1 cup water
1/2 cup sugar
2 Tbsp pumpkin puree
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cardamom
1/8 tsp ground cloves
1/4 tsp vanilla extract

Combine all the ingredients in a small saucepan. Bring to a simmer over low-medium heat. 

Stir frequently to prevent the sugar from burning on the bottom. 

Simmer until the sugar is completely dissolved and the pumpkin is mixed evenly into the syrup. Allow to cool 10 minutes before transferring to a container. Store in the fridge for up to 3 weeks. 

One year ago: Bacon & Jalapeño Corn Chowder, Peruvian Style Roasted Chicken
Two years ago: Orzo with Parmesan and Basil, Tomato Focaccia


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