Homemade Pumpkin Spice Syrup
Makes 2 cups of syrup (about 10-16 servings)
1 cup water
1 cup granulated sugar
2 teaspoons ground cinnamon
1/3 teaspoon ground cloves
1/3 teaspoon ground ginger
2/3 teaspoon ground nutmeg
2 tablespoons canned pumpkin
1. In a medium saucepan, combine water and sugar, and cook over medium heat, stirring until sugar is dissolved and mixture is clear.
2. Whisk in remaining ingredients to combine and cook for about 5 minutes, stirring occasionally. Do not boil mixture.
3. Remove from heat and allow to cool for 10 to 15 minutes.
4. When cooled slightly, strain through cheesecloth or a fine mesh strainer into a large jar or bottle.* Store in fridge for up to 2 weeks. (Shake it up before using, because it'll separate a bit after it sits for awhile.)
To use: Stir 2 to 3 tablespoons of syrup (to taste) into your favorite coffee or espresso and enjoy!
*Seriously. Don't forget to strain it. I didn't do it the first time, and I ended up with gritty drinks. Trust me, it's not pleasant.
Brought to you by The Busty Baker (http://www.bustybaker.com)