Pumpkin spice syrup
By Anna Glover
Add this versatile pumpkin spice syrup, made with cinnamon, cloves and ginger, to lattes and milkshakes. You can also drizzle it over bakes and desserts
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Prep:5 mins
Cook:10 mins
- Easy
Nutrition per serving
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kcal 35
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fat 0g
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saturates 0g
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carbs 9g
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sugars 0g
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fibre 0.1g
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protein 0g
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salt 0g
Ingredients
- 200g golden caster sugar
- 50g light brown soft sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 2 tsp ground ginger
- grating of nutmeg
- 2 tbsp canned pumpkin purée
Method
Tip all the ingredients into a pan with 125ml water, and cook over a medium heat for 5-10 mins until the sugar has dissolved and you have a thin syrup.
Remove from the heat and leave to cool. Transfer the syrup to a sterilised bottle or jar. Will keep in the fridge for up to two weeks.