Pumpkin Spice Syrup
Pumpkin Spice Syrup
EQUIPMENT
- Medium Sauce Pan
- Measuring Cups and Spoons
- Whisk
- Mason Jar (for storage)
Yield: 2 ¼ cup
Prep: 3 min
Cook: 8-10 min
Total: 10-15 min
Ingredients:
- 1 ¾ cup sweetened condensed milk
- ¾ cup light brown sugar, packed
- ½ cup pumpkin puree
- ¾ cup water
- 1 tbsp pumpkin spice
Instructions:
In a small bowl, add 1 tbsp water to the pumpkin spice and mix well (letting it sit for 5-10 mins).
Whisk sweetened condensed milk, brown sugar, pumpkin and water in a sauce pan.
Bring to a boil over medium heat.
Once it boils, reduce the heat, be careful it can spill over.
Add in the spice/water mix and whisk until fully combined.
Simmer for 2-3 mins.
Transfer to a mason jar, will keep for up to 3 weeks in the fridge.
Notes:
To make this vegan, use sweetened coconut milk instead of condensed milk.
For easy pouring, pour into a glass measuring cup from the pot, then into the mouth of the mason jar.
