Pumpkin Spice Latte Syrup

Fall is the time of the year when Pumpkin Spice Lattes abound.  What started out as a delicious drink from Starbuck’s has made its way into kitchens everywhere.  From remakes of the java itself to a manner of baked goods.

If you follow other blogs or spend much time on Pinterest, you’ve likely seen many other recipes for Pumpkin Spice Syrup (especially this year).  The reason I like this one over the others is twofold.  First off, this recipe boasts a full ½ cup of pumpkin puree where others use a mere two or three tablespoons.  Second, there is only ½ cup of sugar whereas others have up to a full cup (or more!)  This slightly less sweet version of the syrup is perfect, especially when you are adding it to hot chocolate or other pre-sweetened drinks.

Pumpkin Spice Syrup

Adapted from Steph’s Bite by Bite

½ cup pumpkin puree

½ cup sugar

½ tsp vanilla

1 ¼ cups water

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground cloves

Combine all of the ingredients in a sauce pan over medium high heat.  Bring the mixture to a boil, then reduce heat to medium low.

Cook the mixture at a low boil, stirring frequently, until it becomes thick and syrupy; about 15 minutes.  Store in an airtight container in the refrigerator until ready to use.

Add 1 teaspoon to 3 tablespoons of the syrup to coffee, lattes, frapuccinos, or hot chocolate.  Mix well.

Enjoy!

YAmy