Kara's Pumpkin Spice Syrup
A dark brown sugar simple syrup with the pumpkin pie spices and a little real pumpkin. Ten minutes on the stove, keeps about a month, and goes in our weekend lattes.
Servings: 1 batch (about 1⅓ cups)
Ingredients
- 1 cup dark brown sugar lightly packed
- 1 cup water
- 2 heaping Tbsp canned pumpkin plain puree, not pie filling
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg ground or freshly grated
- ⅛ tsp ground cloves
- ½ tsp Diamond Crystal kosher salt not table salt; see Notes
Instructions
- Put everything in a small saucepan over medium heat and stir until the sugar dissolves.1 cup dark brown sugar, 1 cup water, 2 heaping Tbsp canned pumpkin, 1½ tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp nutmeg, ⅛ tsp ground cloves, ½ tsp Diamond Crystal kosher salt
- Simmer gently for about 10 minutes, until everything's combined.
- Strain through a fine-mesh sieve to catch the pumpkin and the spice grit, then chill. Shake before using.