Spiced Pumpkin Syrup
Earlier this year I met up with my lovely friend Andrew (@CatchKitey on Twitter) in Covent Garden, London for a coffee and we swapped homemade goodies that we’d made each other following a facebook post.
My gift to Andrew was some chilli jam and a cross stitch keyring with his KitchedAid mixer Nigella on it!
Andrew’s gitt to me was a bottle of Spiced Pumpkin Syrup with the instructions on how to make a Pumpkin Spiced Latte on the label! How exciting! I’ve never really been one for milky drinks but I suddenly realised that I’d been missing out on an amazing array of coffees!
Andrew’s instructions said to keep the bottle of pumpkin elixir in the fridge and use within a few weeks… I found it not only worked in a latte but also in an espresso… the earthiness of the pumpkin and spices is divine.
So now it’s pumpkin season again I thought I’d make my own spiced pumpkin syrup and as I’d just made pumpkin puree from a huge pumpkin I had the perfect excuse!
The recipe I used was:
3 cups water
3 cups granulated sugar
2 cinnamon sticks
2 teaspoons ground ginger
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
6 tablespoons pumpkin puree
This made 3 small bottles of syrup.
Due to the calorific value and the fact I’m awaiting a gallbladder operation I do have to keep milky drinks to an all time low at the moment! So thank heavens for the good old faithful Black Americano!
My recipe was made up from reading 3 or 4 different versions via google.
Link to my Spiced Pumpkin Bundt Cake recipe
Link to my Pumpkin Puree recipe
My lovely friend Andrew’s blog can be found at