@heyitskarenc: THICK PUMPKIN SPICE COFFEE SYRUP 🎃☕️ Makes approximately 14 to 16 ounces INGREDIENTS 1 cup water 1 cup packed light brown sugar ½ cup granulated sugar ¼ cup pure pumpkin purée 2 cinnamon sticks 4 thin slices fresh ginger 2 whole cloves ⅛ teaspoon freshly grated nutmeg ¼ teaspoon fine sea salt 2 teaspoons vanilla bean paste or vanilla extract INSTRUCTIONS Add the water, brown sugar, granulated sugar, pumpkin, cinnamon sticks, ginger, cloves, nutmeg and salt to a small saucepan. Whisk thoroughly. Bring to a gentle simmer over medium heat. Lower the heat and simmer uncovered for 10 to 12 minutes, stirring frequently. Avoid a hard boil. The syrup should become glossy and lightly coat the back of a spoon. Remove from the heat and let the spices steep for 10 minutes. Remove the cinnamon sticks, ginger and cloves. For the smoothest coffee shop texture, pour the syrup through a fine mesh strainer, gently pressing it through with a silicone spatula. Stir in the vanilla while the syrup is still warm. Transfer to a clean bottle and refrigerate. It will thicken considerably as it cools. Use 1 tablespoon for an 8 to 10 ounce latte, 1½ tablespoons for a 12 to 16 ounce latte or up to 2 tablespoons for a sweeter, stronger drink. Shake before each use because natural pumpkin sediment is completely normal. Keep refrigerated in a clean, tightly sealed bottle and use within 2 weeks. Freeze in small portions for up to 3 months.

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Tuesday 01 September 2026 22:32:01 GMT