Friday, September 30, 2016

My homemade pumpkin spice syrup


It's the time of year for pumpkin spice everything, but myself and many friends of mine don't care for the extreme flavor in most brands. The coffees are too sweet, spiced, or just taste artificial. I created this recipe so we can all enjoy pumpkin spice again.


1 & 1/2 cups water

1 cup of sugar (or 1/2 cup if you prefer less)

1 cinnamon stick

2 TB of pumpkin puree (I use canned pumpkin)

1/4 TS ginger

1/4 TS cloves (optional)

1/4 TS cinnamon

1/4 TS nutmeg

You will need:

Measuring cups

A blender, or a Cuisinart machine that can liquify ingredients.

Measuring spoons

A pan to simmer the syrup.

Start by putting your water and sugar in your pan and letting the sugar melt. Allow it to simmer until you can no longer see sugar granules. Add a cinnamon stick and let it sit for a few minutes.

Put your remaining ingredients in your machine and puree them. Once the water mixture is very warm (but not boiling) take out the cinnamon stick and pour some of it into the machine to liquify everything. It should start to look like a syrup after about 15-20 seconds. If you need more sugar water you can add it to make this smooth. There shouldn't be a single lump in the syrup. Pour everything back into the pan and let it simmer on your stove with the cinnamon stick for 8 minutes. Allow your syrup to cool and place it in a container. This will last in your fridge for up to four weeks. I use a glass salad dressing jar with a lid so it is easier to pour into coffee.

You can add this to any type of coffee, but I like it with a shot or two of espresso, steamed milk, and some froth. Let me know if this version of pumpkin spice tastes better to you!

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