Description
Add a little fall to your morning coffee with a few pumps of this fall-inspired simple syrup.
Ingredients
- 1-½ cup Water
- ¾ cups Light Brown Sugar
- 1 cup Granulated Sugar
- 2 teaspoons Ground Cinnamon
- ½ teaspoons Ground Ginger
- ½ teaspoons Ground Cloves
- ½ teaspoons Ground Nutmeg
- ¼ cups Pumpkin Puree
- 1-½ Tablespoon Vanilla Extract
- 1-½ cup Water
- ¾ cups Light Brown Sugar
- 1 cup Granulated Sugar
- 2 teaspoons Ground Cinnamon
- ½ teaspoons Ground Ginger
- ½ teaspoons Ground Cloves
- ½ teaspoons Ground Nutmeg
- ¼ cups Pumpkin Puree
- 1-½ Tablespoon Vanilla Extract
Preparation
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 very thin, clean tea towel (the syrup will remain thin even after cooking and straining).
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 at room temperature or 3 months in the refrigerator.
No comments:
Post a Comment