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
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
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