Friday, 22 September 2017  • Recipes,


1 ½ C. Water
½ C. Brown Sugar
1 C. White Sugar
¼ tsp. Salt
¼ tsp. Allspice
¼ tsp. Ground Cloves
¼ tsp. Ground Nutmeg
¼ tsp. Ground Ginger
2 tsp. Ground Cinnamon
¼ C. Pumpkin Puree

Tools needed:
Fine Mesh Strainer
Storage bottle or jar


1. In a saucepan over high heat, bring the water to a slow boil and add all of the sugar. Whisk constantly until all of the sugar is melted.

2. Turn heat to medium and add all of the spices and the pumpkin puree, whisking until well combined.

3. Allow mixture to cool slightly, then carefully pour it through a fine mesh strainer covered in cheesecloth and strain into a glass container below. Gently squeeze the cheesecloth to get as much liquid as you can from it.

4. Pour into an airtight container and store in the refrigerator for 2-3 weeks. Enjoy with coffee, as a drizzle on pancakes or French toast, and more!

Check back in a few days for fun boozy beverages we LOVE making with this syrup recipe!

Quick Bites: Pumpkin Spice Coffee Syrup