Pumpkin Spice Syrup

As soon as fall hits, I start making all things pumpkin. I like to go a little overboard. I've been seeing all different sorts of pumpkin spiced foods online - pumpkin peanut butter, yogurt, pasta, etc. I figure if you make this syrup you can basically turn anything pumpkin spiced. This is great for making pumpkin spice lattes (iced or hot), drizzled over pancakes or waffles, or even added to hot chocolate for some decadence. I found the recipe on The Messy Baker.

I made this for for my family right before we did an 8 mile corn maze in the dark. We had some little flashlights and the light of the moon to see. There was a food truck at the farm that served pumpkin funnel cake (topped with cinnamon sugar) and other treats. We made it through 2/3 of the maze before calling it a night so we finished up next to the bonfire with some hot chocolate. Rex decided to eat lots of corn during the adventure. We tried letting him lead us but he kept trying to go off the trail.

Pictured is the syrup plus two pumpkin spice steamers!

For the recipe you will need:

1 1/2 cups water

1 cup granulated sugar

3/4 cup dark brown sugar

1 tbsp cinnamon

1/2 tsp ginger

1/2 tsp cloves

1/2 tsp nutmeg

1/3 cup pumpkin purée

1 1/2 tbsp vanilla extract 

Add the water and sugars to a saucepan over medium heat until mixture comes to a simmer. Add the pumpkin and spices and simmer for 8 minutes gently. Don't let the mixture boil.* Then strain the mixture using a thin tea towel. Once cool, add the vanilla extract and store in the fridge. Add about 1-2 tbsp per latte.

*I let the mixture boil and then didn't strain the syrup. It becomes really thick this way and difficult to strain. If you decide to do this, you just have to add the syrup to the milk in a blender since the syrup won't dissolve completely otherwise.