Pumpkin Spice Syrup

Before you start

Most pumpkin spice syrups contain no pumpkin at all. This one uses real pumpkin puree for an earthy, vegetal sweetness and body, and pairs it with brown sugar and the classic spices: cinnamon, ginger, nutmeg and clove. Simmering briefly helps the spices bloom and the puree dissolve into the syrup.

Two things to plan for. First, straining: pumpkin solids will settle and turn gritty in a drink, so the syrup goes through a sieve lined with cheesecloth. Second, storage: pumpkin makes the syrup much more perishable than a plain sugar syrup, so make a small batch and use it within a week.

Ingredients

• 300 ml (1¼ cups) water
• 150 g (¾ packed cup) light brown sugar
• 50 g (¼ cup) granulated sugar
• 120 g (½ cup) canned pumpkin puree — plain, not pie filling
• 1½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves
• 1 tsp vanilla extract
• 1 pinch fine salt

Method

1. Whisk the water, both sugars, pumpkin puree, spices and salt in a saucepan until no lumps of pumpkin remain.
2. Bring to a simmer over medium heat, whisking often. Lower the heat and simmer gently for 8 to 10 minutes, until the syrup thickens slightly and the spices smell toasty rather than raw.
3. Remove from the heat and stir in the vanilla. Let it cool for about 15 minutes.
4. Line a fine sieve with two layers of damp cheesecloth and set it over a bowl. Pour in the syrup and let it drip, stirring gently; do not squeeze hard or pulp will push through.
5. Cool completely, about 15 minutes more, then pour into a clean jar and refrigerate right away.

Tips for success

• Use about 30 ml (1 oz) per latte, stirred into the espresso before you add the milk.
• Measure out the leftover pumpkin from the can and freeze it in 120 g portions for the next batch.
• A tablespoon of maple syrup in place of some of the brown sugar adds another autumn note.

Substitutions

Pumpkin puree

Roasted and pureed butternut squash works the same way and is slightly sweeter. Leave it out for a shelf-steadier spice-only syrup that keeps 2 to 3 weeks.

Individual spices

Use 2½ tsp store-bought pumpkin pie spice instead. Flavors vary by brand, so taste and add more cinnamon if needed.

Brown sugar

All white sugar makes a lighter syrup with less caramel flavor. Maple syrup can replace up to half the sugar but thins the syrup.

Variations

Chai pumpkin

Add ¼ tsp ground cardamom and a pinch of black pepper with the other spices.

Maple pumpkin

Replace the granulated sugar with 60 ml maple syrup and reduce the water by 30 ml.

Troubleshooting

The latte is gritty

Pumpkin and spice solids remained. Strain again through doubled cheesecloth or a coffee filter.

The syrup tastes raw or dusty

The spices were not simmered long enough. Return to a gentle simmer for a few more minutes.

It separates in the jar

Fine pumpkin particles settle over time. Shake well before each use.

Storage

Refrigerate immediately in a clean, sealed jar and use within 1 week; the pumpkin makes it more perishable than plain syrups. Do not leave it at room temperature for more than 2 hours. Discard if it smells sour, fizzes or shows mold. This is not suitable for canning or shelf storage.