Thursday, October 9, 2014

Pumpkin Spice Syrup

I am not a coffee drinker, but wanted to get in on the pumpkin pie spice syrup for my hot tea.  This fits the bill!

Pumpkin Spice Syrup

1½ cups water
1½ cups sugar Beth used Splenda
4 cinnamon sticks
1 tsp. ground nutmeg
½ tsp. ground ginger
½ tsp. ground cloves
3 tbsp. pumpkin puree

Combine the water and sugar in a medium saucepan and heat over medium-high heat, stirring occasionally, until the sugar has completely dissolved. Toss in the cinnamon sticks and whisk in the remaining spices and the pumpkin puree. Continue to cook for about 5 minutes, stirring frequently, without letting the mixture come to a boil. Remove from the heat and allow to cool for 10-15 minutes. Strain the syrup through a fine mesh strainer or cheesecloth and store in your container of choice. Store in the refrigerator.  *Use 1-2 T per cup of coffee or tea.

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