Pumpkin Spice Syrup: Not Just a Coffee Shop Delicacy

By Jeni Hill
Foods Editor

Like many others, I have become addicted to the pumpkin spice phenomenon that coffee shops entice us with each fall. After purchasing countless cups of pumpkin spice flavored lattes, cappuccinos, and steamers, I learned how to create my own stash. I was inspired by a recipe from Jason and Shawnda’s blog at the following link: http://tiny.cc/hillfood.

You can quickly and easily create your own supply of pumpkin spice flavoring by infusing herbs in a simple sugar syrup. The process is absurdly easy. Coffee corporations may not be thrilled with this reveal, but you will be stocked with an affordable and plentiful bottle of flavoring that can be enjoyed throughout the year. The optional addition of whiskey or brandy will further preserve the shelf life of your syrup and create a cordial of sorts.

At home, you can recreate your favorite versions of coffee shop beverages using this versatile pumpkin-spiced syrup. Simply add the syrup to a cup of coffee or mug of tea. You could also warm and enjoy the syrup over ice cream or lightly drizzle on top of French toast.

To accentuate the pumpkin spice flavor, I bought whole spices and quickly toasted them in a pan. You could also use ground spices, including ground ginger. I bought a can of organic canned pumpkin and froze the remainder for later use.

Inspired by Miss Makes blog http://tiny.cc/missmake, I added whiskey to a portion of my finished pumpkin spice syrup, about 1 parts to three.

Ingredients
1-½ cups of sugar
1-½ cups of water
4 cinnamon sticks
1 teaspoon of whole cloves
1 nub of fresh ginger
1 teaspoon of ground nutmeg
4 tablespoons of pumpkin puree
Whiskey or Bourbon, optional

Directions
In a saucepan, heat the sugar and water on medium heat.  Stir occasionally, until the sugar is completely dissolved and the liquid is transparent.

As the sugar dissolves, toast your spices in a hot pan until fragrant.

Add the toasted spices and fresh ginger to the dissolved sugar syrup and stir.  Let sit on the heat for about 10 minutes without boiling, stirring occasionally.

Remove the syrup from the heat and infuse the spices further or bottle.  I removed the syrup and spices from the burner and covered to trap the spices’ essential oils for approximately an hour.

Using a funnel and fine mesh strainer, strain the syrup into a glass container and store in your refrigerator. 

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[Editor’s Note: Jeni Hill is an herbalist and food blogger. She has apprenticed for 
Registered Herbalist Lise Wolff and participated in a summer internship at Spoonriver. For More on Jeni Hill visit ]http://herbalisteats.blogspot.com]