Coffee Shop Pumpkin Syrup

* NOTE: Since this posting, I have perfected and improved this recipe.  Click here for the updated version! *

Autumn is my absolute favorite season, but it always feels fleeting. Now that the air has begun to cool, I am craving pumpkin-spiked drinks, fresh warm applesauce, and hearty roasted veggies. Pumpkin, cinnamon, apple. These fall flavors warm me from the inside-out.

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When September rolled around, pumpkin spice lattes started popping up in coffee shops everywhere. I can’t get enough tea and coffee laced with pumpkin, but my wallet certainly can. So I decided to make my own pumpkin spice syrup. Now I can drink as many mugs of pumpkin spice chai tea and pumpkin lattes as my tastebuds desire.

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Pumpkin Spice Syrup

* NOTE: Since this posting, I have perfected and improved this recipe.  Click here for the updated version! *

Makes about 1 c.

2 T pumpkin puree (canned works too)

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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To use, stir into your favorite warm beverage. My personal favorite? Never Home Maker’s Basic Chai + a little milk + pumpkin syrup. It is like autumnal perfection in a mug.

Edited to note:  I’ve found that the syrup occasionally sinks to the bottom of the mug.  If you heat the syrup a little with your milk or on its own before you add it to your drink, it helps a lot!

* NOTE: Since this posting, I have perfected and improved this recipe.  Click here for the updated version! *