Pumpkin season is upon us. I love everything pumpkin. I accidentally grew several pumpkin plants in my compost this year. I transfered them to my garden and ended up with about a dozen beautiful pumpkins. I am in the process of roasting them. I have made pumpkin butter and this pumpkin syrup so far, as well as several bags of pumpkin puree just waiting to become wonderful pumpkin yummies.
I used fresh pumpkin puree for this recipe but I am sure canned will work as well. Make sure if you buy canned that you by plain pumpkin puree and not pumpkin pie filling
1/3 cup pumpkin puree
1 cup raw sugar
1/2 teaspoon pure vanilla extract
1 1/4 cups water
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon ground ginger
Combine all ingredients in a sausepan and bring to a boil and reduce heat. Cook over medium heat, stirring occasionally to keep syrup from burning for about 15 to 18 minutes.
As you let this cook it will thicken and become more syrupy. Once done, remove from heat and strain into a heat proof container. I used a rubber band to drape some cheese cloth over the entrance of a glass container to strain. It will become thick as it cools so it will take a little while to go through the cheese cloth.
Let your jar cool for a few minutes then put in the refrigerator. It will thicken in the refrigerator but will go back to syrup from once reheated.
To make your latte
You want a 3:1 ratio of milk and syrup. How much your use depends on how strong you want your latte. For example. I will use 6 tablespoons of almond milk and two tablespoons of syrup. Heat in a sause pan until warm. This will combine the milk and syrup. Once combined and warm, transfer to a blender and blend until frothy. Pour your cup of steaming hot coffee leaving room for the syrup mixure. Pour the mixture into the coffee leaving a nice froth of milk on top of the coffee. Enjoy!