This syrup can be used for more than just coffee. Add it to maple syrup to jazz up your pancakes. Swirl it in tea. Drizzle it over vanilla ice cream. Stir it in your morning oatmeal. Spoon it over some roasted figs.
Prep Time: 12 minutes
Makes One Pint
- 1½ cups water
- ¾ cup brown sugar
- 1 cup granulated sugar
- 2 teaspoons Cinnamon
- ½ teaspoon Ground Ginger
- ½ teaspoon Cloves
- ½ teaspoon Nutmeg
- ¼ cup pumpkin puree
- 1 teaspoon vanilla extract
- In a medium saucepan, add water and both sugars. Simmer on medium-low heat until the sugar dissolves, about 4 minutes.
- Turn the heat down to low and whisk in cinnamon, ginger, cloves, nutmeg, and pumpkin puree. Simmer for 8 minutes, stirring occasionally. Do not allow the mixture to come to a boil.
- Remove from the heat and strain through a mesh strainer lined with cheese cloth or a clean tea towel.
- Allow the syrup to cool to room-temperature before stirring in the vanilla extract. Store in a mason jar or airtight container. The syrup will last for 1 month in the refrigerator.
Chef Geoff's Notes: Recipe from and special thanks to: The Messy Baker Blog