Pumpkin Spice Syrup

Although I hate fall clothes (give me a sundress and sandals over jeans and a sweater any day), I LOVE fall weather (especially on LSU game days) and fall food!  Soups, soups, and more soups!

And pumpkin!  Pumpkin spice lattes from Starbucks used to be high on my list of fall favorites.  But now that I try to steer clear of artificial ingredients in my diet, sadly it doesn’t make the cut.

This recipe from Cook Like a Champion is the PERFECT solution!  I halved the spices (because I don’t care for overly-spiced things)…but you may not want to.  Your call!  Give it a try, you won’t be sorry!

Pumpkin Spice Syrup
adapted from Cook Like a Champion

makes 2 cups (or 32 tablespoons)

1 1/2 cups water
1 1/2 cups sugar
4 cinnamon sticks
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 tablespoons pumpkin purée

Combine water and sugar in a medium pot over medium heat. Cook until sugar has completely dissolved. Whisk in remaining ingredients. Cook for about 6 minutes, stirring frequently. Do not allow mixture to come to a boil. Strain syrup through cheesecloth or a FINE mesh sieve into a large glass measuring cup. Transfer to bottle of your choice and store in the refrigerator.

To make a pumpkin spice latte, simply add 1/2 to 1 tablespoon of syrup to your drink…start with less – you can always add more!

Per tablespoon: 37 calories, 0 g fat, 10 g carbohydrates (10 g sugar)