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Here is that fantastic syrup recipe that is the base of yesterday’s Pumpkin Spiced Vietnamese Iced Coffee. I haven’t yet come up with another use but I am sure there could be many. Any ideas? (I was actually surprised how pretty this photo turned out!)

Pumpkin Spice Syrup (thanks to Food + Words for this recipe)

  • 3/4 cup granulated sugar
  • 3/4 cup water
  • 3 whole cinnamon sticks
  • 1/2 tsp ground cinnamon
  • 7 whole cloves
  • 7 whole allspice
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 2 tbsp pumpkin puree
  • 1 tsp vanilla extract

Combine all ingredients in a small saucepan and place over medium heat, stirring occasionally, allow the mixture to come to a boil. Reduce the heat to low, and simmer for 10 minutes, stirring occasionally. Remove from the heat and allow the syrup to cool to room temperature. When the syrup is cool, strain into a clean jar through a fine mesh sieve. Store in the fridge, where it will keep for up to 2 months.