Homemade Pumpkin Spice Syrup
Homemade Pumpkin Spice Syrup requires approximately 12 minutes from start to finish. This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe serves 1 and costs $1.81 per serving. One serving contains 1452 calories, 1g of protein, and 1g of fat. It works well as an affordable side dish. This recipe is liked by 3902 foodies and cooks. This recipe from The Messy Baker Blog requires brown sugar, vanillan extract, granulated sugar, and nutmeg. Taking all factors into account, this recipe earns a spoonacular score of 61%, which is pretty good. If you like this recipe, you might also like recipes such as Pumpkin Spice Waffles with Butternut Bacon Syrup, Pumpkin Spice Waffles with Praline Pecan Syrup, and Sugar Free Pumpkin Spice Coffee Syrup.
Servings: 1
Cooking duration: 12 minutes
Ingredients:
¾ cup brown sugar
2 teaspoons cinnamon
1 cup granulated sugar
½ teaspoon ground ginger
½ teaspoon nutmeg
¼ cup pumpkin puree
1 teaspoon vanilla extract
1½ cups water
Equipment:
sauce pan
whisk
sieve
cheesecloth
canning jar
kitchen towels
Cooking instruction summary:
In a medium saucepan, add water and both sugars. Simmer on medium-low heat until the sugar dissolves, about 4 minutes.Turn the heat down to low and whisk in cinnamon, ginger, cloves, nutmeg, and pumpkin puree. Simmer for 8 minutes, stirring occasionally. Do not allow the mixture to come to a boil.Remove from the heat and strain through a mesh strainer lined with cheese cloth or a clean tea towel.Allow the syrup to cool to room-temperature before stirring in the vanilla extract. Store in a mason jar or airtight container. The syrup will last for 1 month in the refrigerator.
Step by step:
1. In a medium saucepan, add water and both sugars. Simmer on medium-low heat until the sugar dissolves, about 4 minutes.Turn the heat down to low and whisk in cinnamon, ginger, cloves, nutmeg, and pumpkin puree. Simmer for 8 minutes, stirring occasionally. Do not allow the mixture to come to a boil.
2. Remove from the heat and strain through a mesh strainer lined with cheese cloth or a clean tea towel.Allow the syrup to cool to room-temperature before stirring in the vanilla extract. Store in a mason jar or airtight container. The syrup will last for 1 month in the refrigerator.
Nutrition Information:
covered percent of daily need
