I know I’m living out a cliché by posting a recipe for pumpkin spice syrup, but hey, some things are popular because they are delicious and deserving of attention. I know all the coffee lovers out there (including myself) are thinking of this as coffee flavoring, which is absolutely the most popular use case. But don’t stop there – this syrup is delicious on waffles and pancakes, in chai drinks, and in cocktails. And, the recipe calls for real pumpkin, not just pumpkin pie spices. So, bookend your day with a PSL and pumpkin spice old fashioned, because #fallinthetimeofCOVID. And just to save you the trouble, here’s a recipe for a pumpkin spice old fashioned: 2 oz rye whiskey, 1/2 oz pumpkin spice syrup, and 2 dashes angostura bitters served on the rocks and with an orange twist. You’re welcome.
P.S. This recipe is a new and improved version of my pumpkin spice syrup recipe, originally published in 2016.
PUMPKIN SPICE SYRUP
One recipe makes approximately 3.5 cups syrup, which is plenty for myself plus extra to give away. If you don’t expect to use much, I recommend halving the recipe.
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
scant 1/2 teaspoon salt
1 tablespoon bourbon (optional)
1. Combine all ingredients except vanilla and bourbon 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 approximately one quarter.
2. Remove from heat, stir in vanilla and bourbon, then let cool. Discard the 4 cinnamon sticks and whole ginger. Store the syrup in your refrigerator in an airtight container. This syrup keeps well for several weeks.