Fall is the time of the year when Pumpkin Spice Lattes abound. What started out as a delicious drink from Starbuck’s has made its way into kitchens everywhere. From remakes of the java itself to a manner of baked goods.
If you follow other blogs or spend much time on Pinterest, you’ve likely seen many other recipes for Pumpkin Spice Syrup (especially this year). The reason I like this one over the others is twofold. First off, this recipe boasts a full ½ cup of pumpkin puree where others use a mere two or three tablespoons. Second, there is only ½ cup of sugar whereas others have up to a full cup (or more!) This slightly less sweet version of the syrup is perfect, especially when you are adding it to hot chocolate or other pre-sweetened drinks.
Pumpkin Spice Syrup
Adapted from Steph’s Bite by Bite
½ cup pumpkin puree
½ cup sugar
½ tsp vanilla
1 ¼ cups water
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
Combine all of the ingredients in a sauce pan over medium high heat. Bring the mixture to a boil, then reduce heat to medium low.
Cook the mixture at a low boil, stirring frequently, until it becomes thick and syrupy; about 15 minutes. Store in an airtight container in the refrigerator until ready to use.
Add 1 teaspoon to 3 tablespoons of the syrup to coffee, lattes, frapuccinos, or hot chocolate. Mix well.