I made this syrup and added it to my lattes at home. Yum! I did reduce the sugar a bit and increased the amount of pumpkin.
- 1/3 cup pumpkin puree fresh or canned
- 1 cup sugar or splenda
- 1/2 teaspoon vanilla
- 1 1/4 cups water
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon ground ginger
Combine all ingredients in a saucepan and bring to a boil.
Cook over medium heat, stirring occasionally to keep syrup from burning.
Let mixture cook together like syrup and begins to coat the spoon (for about 10-15 minutes), then remove from heat.
Refrigerate in a heat-proof container.
The syrup will thicken a bit in the refrigerator, but will become syrup again when heated.