Spiced Pumpkin Syrup

You know the one. This is the homemade version — real pumpkin, real spices, none of the stuff you can’t pronounce on the ingredient list. Still tastes like fall in a cup, just one you actually feel good about drinking.

Years ago I started looking at the foods and beverages I bought at the store or shops – and started figuring out how I could make healthier versions.

I don’t believe healthy food has to be bland or boring.

Normally I prefer my hot coffee with just cream and brown sugar, iced coffee with cream and maple syrup. But, there’s something about those fun, delicious, seasonal tastes that I do enjoy every now and then.

I hope you enjoy this one!

Spiced Pumpkin Syrup

for coffee and more!

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Course: Drinks

Ingredients Method Notes

Ingredients

  

• ½ cup pumpkin puree
• ½ cup maple syrup
• 1 cup water
• 1 cinnamon stick
• ½ tsp ground ginger
• ¼ tsp nutmeg
• ¼ tsp cloves

Method

 

1. Simmer for 10 minutes
2. Strain (optional) – especially if you don’t want the thickness of the pumpkin puree in your coffee
3. To remove more puree, use cheesecloth or a coffee filter
4. Store in a glass jar with a lid in the refrigerator

Notes

Shelf life & storage: Because it has real pumpkin puree in it, store in a sealed glass jar, in the fridge, 5–7 days. If you won’t use much, make in smaller batches to avoid waste.

To use: Experiment with the amount you want for desired taste. It’s good to start with about 2 tbsp and go from there. With coffee, depth of taste will also depend on if you’re adding any cream or sugar (or other sweetener) to the coffee.

Straining: Keeping the thickness of the syrup by not straining the  puree does give a richer flavor – so give it a try if you’re adventurous!

Good in hot or iced coffee, over ice cream, drizzled on crepes, and wherever you want a hint of autumn in your meals!

Finished amount will vary depending on whether or not you strained the puree out.