Pumpkin Spice Syrup
I fully admit, I am “that person”. You know, the one that sees the first hint of leaves changing colours and runs out to locate all of the pumpkin flavoured things. This year, I decided to try my hand at creating my own pumpkin spice syrup. It’s great in coffee, oatmeal, over pancakes, waffles, in baking, hot chocolate, in a chai latte or even in a cocktail! As an added bonus, its cost-saving and healthier than store-bought pumpkin spice products (and I think tastier too).
¼ c pumpkin puree
1 c milk of your choice (I use a non-dairy alternative)
1c sweetener of your choice (I like maple syrup, brown sugar or brown sugar Swerve sweetener)
2 tsp pumpkin pie spice (or 1 tsp cinnamon, ½ tsp nutmeg and ¼ tsp each ground ginger and cloves)
1 tsp vanilla
Add all ingredients to a small pot and bring to a boil, while whisking, making sure the sugar has completely dissolved. You can now cool and use this syrup as-is or pour through a fine mesh strainer or nut milk bag. Pour into an airtight container and store in the fridge for no longer than a week, shaking well before using.