Spiced pumpkin syrup is a standard in our house every winter. Make it from ingredients already on hand and get the taste of specialty coffee for pennies.
- 1 1/2 cups water
- 1 1/2 cups sugar
- 4 cinnamon sticks or 1 tablespoon ground cinnamon
- a 1 inch piece of ginger, peeled and grated or 1 tbsp. ground ginger
- 1 whole nutmeg, grated, or 1 tsp. ground nutmeg
- 3 tablespoons butternut squash or pumpkin purée
- If using whole spices, prepare them in this fashion: blend the cinnamon sticks until they are in half-inch pieces, wash and dice the ginger, grate the nutmeg. The whole species will release more flavor into the syrup if they have more surface area. Otherwise, measure the ground spices into a small measuring cup.
- Combine water and sugar in a medium pot over medium heat. Cook until the sugar has completely dissolved.
- Whisk in the prepared spices and squash.
- Cook on medium heat for about 6 minutes, stirring frequently. Bring mixture to 95C, but do not allow the mixture to come to a boil. Fine bubbles should begin to appear.
- Strain the syrup through cheesecloth, or a jelly bag, into a large glass measuring cup.
- Let it cool and then transfer the syrup to a 16 oz. (500ml) bottle of your choice.
Store Spiced Pumpkin Syrup in the refrigerator for up to 6 months – if it lasts that long.
To make a pumpkin spice latte, simply add about 1 1/2 tablespoons of syrup for every 2 ounces of espresso. Add frothed milk (I prefer goat’s milk) and whipped cream if desired. Sprinkle the top with cinnamon.