Ingredients
1½ c. water
1½ c. sugar
4 cinnamon sticks
1 tsp. ground nutmeg
½ tsp. ground ginger
½ tsp. ground cloves
3 tbsp. pumpkin puree
Directions
Combine the water and sugar in a medium
saucepan and heat over medium-high heat, stirring occasionally, until the sugar
has completely dissolved. Toss in the cinnamon sticks and whisk in the
remaining spices and the pumpkin puree. Continue to cook for about 5
minutes, stirring frequently, without letting the mixture come to a boil.
Remove from the heat and allow to cool for 10-15 minutes. Strain
the syrup through a fine mesh strainer or cheesecloth and store in your
container of choice. Store in the refrigerator.
To make a
pumpkin spice latte, combine 2 ounces of hot coffee or 1 shot of hot espresso
(about 1-1½ ounces) with 5-6 ounces of steamed low-fat milk. Stir in 1½-2
tablespoons of the pumpkin spice syrup. Taste and adjust amounts
accordingly. Top as desired with freshly whipped cream and ground
cinnamon.
