Friday, October 14, 2011

Pumpkin Spiced Syrup

 I was meandering around the internet world looking for nothing in particular when I came across this recipe for Pumpkin Spiced Syrup. I saw it over on Annie's Eats which is a website I love to meander around you see. She always has gorgeous pictures and delicious food. I decided to make it to put in coffee and something else but I haven't decided yet what else to do with it. I am storing mine in a canning jar because I have them and they are easy to store in and adorable for gift giving it you do it in an aesthetically pleasing way. Am I giving mine as a gift? No...but my husband can have some if he wants some :).

Pumpkin Spice Syrup

1½ cups water
1½ cups sugar
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.

Annie's Directions on making a homemade Pumpkin Spice Lattee. This...makes me want a frother because I think it would definitely take it to the next level. Yum!
To make a pumpkin spice latte, combine 2 ounces of hot coffee or 1 shot of hot espresso (about 1-1½ ounces) with 5-6 ounces of steamed low-fat milk.  Stir in 1½-2 tablespoons of the pumpkin spice syrup.  Taste and adjust amounts accordingly.  Top as desired with freshly whipped cream, ground cinnamon and drizzle with caramel sauce.

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