I am so ready for Fall. I have been drooling over so many pumpkin recipes online that it’s almost become an obsession. Do you think they have Pumpkin Lovers Anonymous groups I can join?!? Yeah, it’s that bad.
I’m addicted to the Starbucks Pumpkin Spice… frapp, coffee, latte, mocha… whatever, I don’t care. Just shoot it directly into my belly. The closest Starbucks to me is over an hour away (I know… how do I survive?!) and I don’t even know if the German ones will have pumpkin spice!! So, I made my own Pumpkin Spice syrup!!
Seriously. It took 10 minutes and was THE EASIEST thing I’ve ever made. And… it’s a FRACTION of the cost of pumpkin spice creamer in the grocery store. I got the inspiration from Cook Like a Champion… changed things up a bit and used what I had on hand. Seriously, go make some. It’s so worth it.
This morning… I made my first cup of coffee with it. I poured a good tablespoon of syrup in the bottom of my cup, let the coffee brew in and then topped it with vanilla creamer. Oohhhh yeah… it’s pumpkin spice heaven.
Pumpkin Spice Syrup
Makes about 18-20oz of syrup. (I got two bottles)
1 1/2 cups water
1 1/2 cups white sugar
1 tbsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tsp ground nutmeg
2 HEAPING tbsp pumpkin puree (canned stuff is perfect!)
- In a small pot, dissolve the sugar in the water over medium heat.
- Add remaining ingredients and cook for about 7 minutes on medium-high heat. You don’t want to boil the mixture, just simmer it so all the flavors come together, stirring frequently.
- Strain mixture using cheesecloth or a tea towel. (I didn’t have a cheesecloth or tea towel, so I just strained mine in a wire/mesh strainer. If you want a finer syrup, make sure to use a cheesecloth or tea towel)
- Pour into small bottles and store in the refrigerator.