Sunday, October 03, 2010

Pumpkin Spice Syrup II

In my quest to make my own fancy coffee at home, I've been trying various pumpkin-spice syrups.  Here's one that stood up to refrigeration.  It's the spice, not pumpkin, that gives the syrup the signature taste.  That, and the brown sugar.

1 cup water
1 cup dark brown sugar (must be dark brown)
1/4 tsp each cloves and ginger
1/2 tsp nutmeg
1 tsp cinnamon

Bring to a boil, then cook over lower heat until the syrup is reduced by half.  This takes 5 to 10 minutes.  Allow to cool completely, then pour into a glass jar and refrigerate.  This makes about 1 cup of syrup.

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