While waiting impatiently for my pumpkin seeds to dry today I decided to make some pumpkin spice coffee syrup. I considered buying some but realized I had everything to make my own! Other than a nice pump container to keep it in. Which I worked around. This type may not last as long as commercial syrup but at least I know exactly what is in it and it tastes great! You can also use this thin syrup in place of regular syrup, to replace honey in Fall baking, etc. It isn’t limited to just coffee!
Read all the instructions to make sure you have all the tools and ingredients you need before beginning!
You will need:
*1 1/2 cup water
*1 cup brown sugar
*1 cup granulated sugar. You can switch out sugars to suit your needs, tastes, etc. I used white sugar as I ran out of Tamarind.
*1/3 cup pumpkin purée
*1 tablespoon vanilla extract
*2 teaspoons cinnamon
*2 teaspoons pumpkin pie spice
Add sugars and water to a pot. Turn onto medium heat and whisk for a few minutes until the sugars fully dissolve.
Add spices! You can use more or less than listed to suit your tastes. Whisk a bit before adding the pumpkin.
Reduce heat to low so the concoction will not boil and then continue whisking to prevent burning. Simmer 8-10 minutes. I did ten minutes due to my homemade purée not breaking down as easily as store bought.
This should stay for about a month based on your home temperatures, etc. Adding a spoonful of honey to the mix while cooking can help preservation as well. Alternatively, you can refrigerate the mix for 3-4 months but it may come out thicker and in larger portions so be careful when pouring. Enjoy!