Pumpkin Spice Syrup

1 1/2 cups water

1 1/2 cups raw cane sugar

1/2 cup pumpkin puree

2 cinnamon sticks

3 whole cloves

3 whole allspice

1 tsp ground nutmeg

1/2 tsp ground ginger

Combine water and sugar in a heavy bottomed saucepan, stirring until dissolved. Add cinnamon, cloves, all spice. Bring to a boil; lower heat to medium high (just shy of boiling). Add the remaining ingredients, stirring frequently until heated through and mixture thickens slightly, about six minutes. Do not allow to boil at this point. Strain syrup through cheesecloth into a glass container.

For best results allow to sit overnight before use. Flavours will intensify.

To make a latte similar to a certain siren cafe, simply add approximately 1 1/2 tablespoons of syrup for each shot of espresso. Steam desired amount of milk and pour over espresso and syrup. Enjoy with a couple frosted pumpkin cookies.





ETA: The remaining pumpkin pulp tastes great as a spread on pancakes.


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Filed under Gluten-free

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