The fall equinox is this week, and that calls for a fall recipe. Something cozy and delicious while being free of caramel color and unwanted chemicals. I know all the coffee lovers out there (including myself) are thinking of this as coffee flavoring. Well, yes. But don’t stop there. This syrup is delicious on waffles and pancakes, in chai drinks, and in cocktails. Free bonus recipe, Pumpkin Spice Old Fashioned: 2 oz rye whiskey, 1/2 oz pumpkin spice syrup, and 2 dashes angostura bitters. You’re welcome.
PUMPKIN SPICE SYRUP
makes 3.5 cups syrup, which is plenty for myself plus extra to give away as gifts
2 1/2 cups water
1 cup (213g) packed brown sugar
1 cup (198g) granulated sugar
4 cinnamon sticks
2 inches peeled ginger
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 teaspoons ground nutmeg
3/4 cup pumpkin puree
1 vanilla bean, de-seeded or 1 teaspoon vanilla extract
just shy of 1/2 teaspoon salt
1 tablespoon bourbon (optional)
Combine all ingredients in a medium-sized pot on the stove. Set heat to medium-high and bring syrup to a boil for 1 minute. Reduce heat and simmer for 15 to 20 minutes, or until reduced in volume by about one quarter.
Remove from heat and cool. Discard cinnamon sticks and whole ginger.
Store in refrigerator in airtight container. Keeps well for several weeks.