Even if you say you hate it, you love it: Pumpkin Spice. Pumpkin Spice is just warm, fall spices so honestly what’s not to love? I made a version of this recipe back in the very early days of this blog in 2016 but have reinvented it here. I’ve simplified and adjusted the recipe to make it more approachable, have more uses, and last longer after it’s made. You can add this syrup to your coffee, oatmeal, baked goods, or anything else you want to add a little fall flavor to. Let me know how you like it!
Pumpkin spice syrup
makes about 1 1/2 cups of syrup
ingredients
1 tsp black peppercorns
1 tsp ground ginger
1 tsp ground nutmeg
1 tsp pepitas (pumpkin seeds)
1 tsp whole cloves
1tsp all spice
1/2 cinnamon stick (or a few large pieces)
2 cups water
1/2 cup granulated sugar
1/4 cup piloncillo (or brown sugar)
Process
Toast all spices in a dry pan over medium heat. Remove from heat and set aside. Spices can be ground in a spice grinder if you want to use them in other dry applications, otherwise this step is not necessary.
Add water to the same pan and bring to a boil. Add sugars, reduce heat to a simmer, and stir occasionally until dissolved.
Add all toasted spices (or 1 tablespoon of the ground spice blend) to the syrup and simmer for 5 to 10 minutes.
Strain out the mixture with a sieve or a coffee filter and discard solids. Syrup will keep in an air tight bottle for several months. If you would like a thicker syrup you can simmer the liquid until reduced by half.
