Pumpkin Spice Latte Syrup
Lower-sugar, all-natural pumpkin spice syrup - heavenly in coffee, lattes, or even a tea latte, not to mention drizzled over vanilla yogurt or ice cream!
Coffee Syrup, Pumpkin Spice
Elizabeth at thewildolive.org
whole cinnamon sticks
whole allspice berries
freshly grated nutmeg
generous tsp. ground ginger
Using a mortar and pestle (or a clean coffee/spice grindecoarsely grind whole spices.
In a small saucepan bring water and sugar to a boil, stirring until sugar is dissolved; remove from heat.
Stir in pumpkin puree. Stir in spices and allow mixture to steep for 1 hour. Whisk in vanilla and a pinch of salt.
Strain mixture thru a fine sieve. It's okay to "tap" on the strainer to help the mixture through, but don't press or scrape on the spices or you'll push through too much pumpkin fiber.
Refrigerate up to a month.
If you want to use all pre-ground spices, use 3/4 tsp. ground cinnamon and 1/4 tsp. each allspice and cloves. Wait until pumpkin mixture cools to lukewarm before adding ground spices.
Recipe courtesy of Elizabeth at www.thewildolive.org