Pupmkin & Spices Syrup

An autumnal concoction to add a little bit of magic to your morning coffee while we transition into the colder months.

Fall In A Bottle

This syrup concentrate is the perfect amount of sweet and spicy. It will add a warm and cozy feeling to your tea, coffee, or hot chocolate, and it is particularly delicious on pancakes. It is highly addictive, very easy to make, and can also be a very cute gift idea to celebrate the Fall Equinox.

Last Fall, I made a total of 6 batches in two months! It is THAT good, I promise.

My secret? Unlike many commercial "Pumpkin Spice" syrups out there that are often filled with food colouring and artificial flavours, my recipe is made from whole ingredients and actually contains pumpkin puree.

You can either use whole spices that you coarsely grind with a mortar and pestle and then strain out, or use the powdered ingredients and leave them in the syrup. I also made two different versions of this syrup, one that is spicier and more flavourful, and the other one is a little bit toned down and sweeter to the taste. I encourage you to try both and let me know which one you like best!

• The Ingredients •

Version I : Sweet and Light

1 cup of filtered water

1 cup of brown sugar

1/4 cup of organic 100% pure pumpkin puree

1 tea sp of cinnamon

1 tea sp of ginger

1/2 tea sp of cloves

1/2 tea sp of nutmeg

1/2 tea sp of allspice

Version II : Spicy and Flavourful

1 cup of filtered water

1 cup of brown sugar

1/2 cup organic 100% pure pumpkin puree

1 table sp cinnamon

1 table sp ginger

1 tea sp of cloves

1 tea sp of nutmeg

1 tea sp of allspice

1/2 tea sp of cayenne pepper

• The Recipe •

If you are using whole ingredients, coarsely grind them before adding them into your cauldron. Otherwise, simply measure and combine everything in your pot and heat on medium/high. Stir clockwise to attract the energy of the Harvest Season towards you.

Bring the potion to a boil and stir frequently to prevent the spices from sticking to the bottom. Once you have steady bubbles, reduce the heat but let the mixture simmer for 10 to 15 minutes. The syrup will gradually get thicker as water evaporates, and the volume will reduce. Remove from the heat when the potion runs off a spoon like syrup, but keep in mind that it will thicken a bit more as it cools down.

Let your potion cool down for 10 minutes, then strain (if you are using whole spices) and pour into your container. Let the syrup cool completely, then cap and store in the fridge.

Shake well every time before using!

The syrup will keep for about a month if refrigerated, but I doubt that it will last more than a week if you are as addicted as I am!

There you have it - Fall in a bottle!

And yes - it's brown! No food colouring or chemical dyes here, it's all-natural autumn sweetness.

I hope you enjoy this syrup recipe as much as I do, it is honestly my proudest creation and I love to make double batches to offer to friends, family and neighbours during the season.

Please let me know your thoughts in the comments if you try this recipe, and don't hesitate to get creative with it.

All the Light,

Mortie.