pumpkin spice syrup.

September 25, 2011
18 comments »

yeah yeah, i know. there are a million and a half recipes for pumpkin spice syrup on the internet.

well, now there are a million and one!

i’m not sharing this recipe with you because it’s a totally new and improved version of pumpkin spice syrup. i mean, don’t get me wrong, it’s totally delish. but my version isn’t terribly different than anyone else’s.

i’m sharing this with you because i want you to make it. tonight, if at all possible.

why the urgency?

because the drink i’m posting tomorrow is made with this syrup. and that drink, my friends is unfreakinbelievably delicious. for realsies.

i don’t want to give too much away, but if you like the pumpkin spice latte from Starbucks, you’re going to go a little nuts for this drink. because it tastes just like one. yup.

you see, this pumpkin spice syrup recipe alone isn’t enough to replicate that beloved autumnal beverage. but it is necessary. so make it!

isn’t this post spooky? and cryptic? and full of mystery?

don’t worry guys, tomorrow it’ll all make sense.

pumpkin spice syrup

Yield: 8 ounces pumpkin spice syrup

Prep Time: 2 minutes

Cook Time: 5 minutes

Total Time: 7 minutes

Ingredients:

3/4 cup granulated sugar
3/4 cup water
3 whole cinnamon sticks
1/2 teaspoon ground cinnamon
7 whole cloves
7 whole allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 tablespoons pumpkin puree
1 teaspoon vanilla, or 1 whole vanilla bean, split lengthwise

Directions:

combine all ingredients in a small saucepan and place over medium heat.

stirring occasionally, allow the mixture to come to a boil.

reduce the heat to low, and simmer for 10 minutes, stirring occasionally.

remove from the heat and allow the syrup to cool to room temperature.

when the syrup is cool, strain into a clean jar through a fine mesh sieve.

store in the fridge, where it will keep for up to 2 months.

adapted from savvy eat

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autumn, beverages, cocktails, coffee, Dessert, gluten-free, halloween, spicy, sweet, thanksgiving, vegetables, vegetarian
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18 Responses to “pumpkin spice syrup.”

  1. #
    1
    Kathryn — September 26, 2011 at 4:06 am

    I can’t wait to see what you’re going to come up with – your drinks are always awesome!

  2. #
    2
    Erin — September 26, 2011 at 5:16 pm

    Ooo I need to tell my dad about this one. He used to make his own syrup from the trees in the woods in our backyard when we lived in Rochester, NY. And he made strawberry and blueberry syrup. Breakfast was always diverse! But now he needs to make this.

  3. #
    3
    Cindy Moine — September 26, 2011 at 11:37 pm

    YUM! I will be making this in the next few days! Glad to have found your blog

  4. #
    4
    blogbytina! — September 27, 2011 at 5:25 pm

    awesome! I tried another recipe last weekend and it turned out terrible! this one makes a lot more sense (the other one cannot be trusted!)
    thanks for sharing :D

  5. #
    5
    Bonnie — September 28, 2011 at 12:02 am

    I am STOKED to make this. I actually pulled this up to make it now and then I realized that I’m missing half the ingredients! Tomorrow!

  6. #
    6
    jaclyn — September 28, 2011 at 5:59 pm

    you’re going to LOVE it! seriously, i’ve used it in three different things recently, and only one of them was a coffee drink! it’s crazy versatile. enjoy!

  7. #
    7
    jaclyn — September 28, 2011 at 6:02 pm

    that homemade syrup sounds absolutely amazing, Erin! i bet you had the best pancakes ever when you were growing up! i hope your dad loves this syrup, too!

  8. #
    8
    jaclyn — September 28, 2011 at 6:06 pm

    you’re the sweetest!

  9. #
    9
    jaclyn — September 28, 2011 at 6:21 pm

    thank you so much!

  10. #
    10
    Josie — September 29, 2011 at 9:06 pm

    Jaclyn, Forgive me for asking a dumb question but how much syrup do you use per mug of coffee? Thanks for the recipe. It sound lovely.

  11. #
    11
    Alison — October 1, 2011 at 6:10 am

    Oh my. THIS is perfect. I tried another pumpkin syrup and it was ok, but it kept separating. Your recipe somehow manages to keep all of the ingredients together. The only change that I made was to use 5 cardamom pods rather than the allspice, as I didn’t have any of those.
    Delish.
    Thank you!

  12. #
    12
    Rivka — October 8, 2011 at 3:50 pm

    I just discovered your blog with this recipe and it sounds super yummy. I don’t have whole allspice, but do have ground. Could I substitute this and, if so, how much?

  13. #
    13
    Joann — April 14, 2012 at 6:26 pm

    I absolutely love this recipe, thank you for sharing! I was wondering where did you purchase the holder for the syrup? I have to have it :)

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