Pumpkin Spice 2.0 Saucy Syrup
Arielle Johnson
Yields a scant 1 ½ cups
3-5 minutes
3-5 minutes
"This is kind of like the syrup that large coffee company that shall not be named uses for its infamous autumn beverage…but about a thousand times more interesting.
Since the recipe includes actual pumpkin, its texture is somewhere between a syrup and a sauce. My favorite way to drink it as a coffee drink is to make a couple of ounces of very strong Café Bustelo instant espresso with boiling water, mix in a slightly smaller amount of this sauce until it’s thinned out and combined, then top with a scant cup of hot whole milk. (For those who like ratios, that’s 2 parts coffee to 1.5 parts syrup to 7 parts milk).
This is certainly not limited to coffee-related applications—it plays very well with dairy, such as spooned over thick yogurt or mixed with whipped cream cheese to put on toast or dip pretzels and apple slices into as a snack."
Ingredients
¾ cup water
⅓ cup pumpkin puree
3 ½ tsp Pumpkin Spice 2.0
½ cup (packed) light brown sugar
A few drops of water
Directions
In a bowl, whisk together: ¾ cup water, ⅓ cup pumpkin puree and 3 ½ teaspoons Pumpkin Spice 2.0.
In a medium saucepan, combine: ½ cup (packed) light brown sugar and a few drops of water. Let the sugar melt over medium heat and cook until it just starts to darken and caramelize. Remove from the heat.
Slowly and carefully add to the saucepan while whisking: the pumpkin-water mixture. The syrup will violently boil as the water hits the sugar. Continue whisking to melt out any sugar that solidifies, over low heat if necessary.
Let cool and store in the fridge.