Pumpkin Spice Syrup

Susannah Brinkley Henry

Pumpkin spice syrup is the secret to making fall-spiced coffee drinks and cocktails at home.

Course Simple Syrup

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings ounces

Calories 106kcal

Author Susannah Brinkley Henry

Ingredients

½ cup brown sugar
½ cup cane sugar or granulated sugar
1 cup water
¼ cup pumpkin purée
½ teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground cardamom

Instructions

In a saucepan over medium heat, stir together sugars and water until the sugar has dissolved. Don't let it boil.
½ cup brown sugar, ½ cup cane sugar , 1 cup water
Stir in pumpkin purée and vanilla extract until combined. Stir in the spices.
¼ cup pumpkin purée, ½ teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ¼ teaspoon ground cardamom
Cook for about 10 minutes total, being careful not to boil. Turn off the heat and let the mixture sit for 15 minutes.
Strain through a fine-mesh strainer.
Let cool completely, then store in a food-safe, airtight container, such as a mason jar, for up to 2 weeks.

Notes

Syrup shortcut: Use 1 tablespoon of a pre-made pumpkin pie spice blend instead of cinnamon, ginger, nutmeg, cloves and cardamom.

Whole spices: You can totally use whole spices! Ground spices can have a grainy texture if not strained through a very fine-mesh strainer, so whole spices can give you a smoother consistency. Use about 2 cinnamon sticks, 1 whole nutmeg pod (cracked), 1 tablespoon whole cloves, 1 tablespoon cardamom pods (cracked) and 1 tablespoon diced ginger root.

Storage: Store this pumpkin spice syrup in the fridge in a food-safe, airtight container (such as a mason jar). Use within 2 weeks, since fresh pumpkin and spices shorten its shelf life.

Nutrition

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