Tuesday, July 26, 2011

Pumpkin Spice Syrup

Thanks To: Savvy Eats

Makes about 1 c.

2 T canned pumpkin puree
1/2 c sugar
1/2 c + 2 T water
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp ground cloves

Combine all ingredients in a small saucepan. Bring to a boil over medium heat. Stir regularly to keep the syrup from burning as it reduces. The pumpkin will “melt” into the sugar + water. When it takes on the consistency and thickness of maple syrup, remove from heat and pour into heat-proof containers. Don’t let it get too thick, or it will be ropy and won’t blend into your drinks well. Refrigerate until needed.

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