A Facebook friend’s request for a Starbucks-style pumpkin syrup launched this recipe search. I found this recipe online and gave it a whirl. It was heavy on the sweet and spice, but light on the pumpkin. I doubled the amount of pumpkin from the original recipe, and this made a delightful chai-style drink when mixed with our favorite green tea. I also made a spice-free version (same recipe without the cinnamon, nutmeg or cloves). I wanted something that showcased the pumpkin flavor a little more. Mission accomplished, but I still found it a little too sweet. Pumpkin has such great natural sweetness, it doesn’t need a ton of extra sugar. In the end, it turns out that I don’t really enjoy pumpkin-flavored beverages. However, we are going to throw the syrup on pancakes this weekend. Can’t wait!
- 4 Tablespoons fresh pumpkin puree
- 1/2 cup sugar
- 1 cup water
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- Whisk together all ingredients in a nonreactive pan until the sugar is dissolved.
- Slowly bring the mixture to a simmer over medium-low heat.
- Brush down the sides with plain water occasionally to keep the sugar from burning.
- Simmer until at least 1/4 of the liquid has evaporated.
- Cool, then pour into an airtight container. Store in the refrigerator for up to 3 weeks. We have found that the syrup usually needs a little shake before pouring.