Ingredients
Method
- Combine the water, granulated sugar and brown sugar in a small saucepan. Set over medium heat and stir until the sugar has dissolved and the liquid is clear, 2 to 3 minutes.
- Whisk in the pumpkin puree, cinnamon, ginger, nutmeg, cloves and salt until no lumps of pumpkin remain.
- Bring to a gentle simmer, then turn the heat down to low. Simmer for 8 to 10 minutes, whisking now and then, until the syrup has thickened slightly. Keep it below a hard boil so it does not reduce too far or scorch.
- Take the pan off the heat and stir in the vanilla extract. Let the syrup cool for about 10 minutes.
- Line a fine mesh strainer with a double layer of cheesecloth or a clean thin cotton cloth and set it over a bowl or measuring jug. Pour the syrup through and let it drip; stir gently with a spoon to help it along, but do not force the solids through.
- Pour the strained syrup into a clean glass jar or bottle, close it tightly and refrigerate. Shake before each use.
Notes
Storage: keep the syrup refrigerated in a clean, airtight glass container and use it within 1 week. Because it contains real pumpkin it does not keep as long as plain sugar syrup; discard it if it smells off or shows any mold. For longer keeping, freeze it in an ice cube tray and thaw cubes as needed.
Straining is optional. Unstrained syrup is thicker, cloudier and has more pumpkin flavor, but leaves some sediment in the bottom of the cup. Some settling is normal either way.
The four spices can be replaced with 2 teaspoons of pumpkin pie spice.
Homemade pumpkin puree is often wetter than canned. If it looks watery, drain it in a cloth-lined strainer for a few minutes before measuring.
How much to use: 1/2 to 1 ounce (1 to 2 tablespoons) for a 16-ounce latte, 2 to 3 teaspoons for an 8-ounce cup of drip coffee, or to taste. It can also sweeten steamed milk, hot chocolate, oatmeal or plain yogurt.