Pumpkin Spice Syrup

Yield: 280 mL (approx. 20 Tbsp) Prep Time: 2 minutes Total Time: 10 minutes

Ingredients

• 242 g (1 Cup, 236 mL) Water

• 56 g (¼ Cup) Granulated Sugar

• 180 g (¾ Cup) Light Brown Sugar

• 60 g (4 Tbsp) Pumpkin Puree (NOT Pumpkin Pie Filling)

• 1 tsp (6 g, 5 mL) Vanilla Extract

• 1 Tbsp (2 g) Pumpkin Pie Spice

Recipe

1. Combine all of the ingredients into a medium saucepan. 

2. Set over medium heat and bring to a rapid simmer then immediately lower the heat.

   Laila’s Note: Lowering the heat will bring it to a slow gentle simmer, there are multiple bubbles but they aren’t appearing/popping as rapidly.

3. Continue to gently simmer for 4 minutes while occasionally stirring.

4. Remove from the heat and pour through a fine mesh strainer into a heat-proof container.

Serving: Let cool to room temperature with the container lid off before serving. Best served chilled.

Storage: Store in a sealed container in the fridge for 3 to 4 weeks. (My preferred storage is in a glass syrup bottle with a pour spout.)

Pairing: Best paired with an iced latte!

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Happy Baking!