Despite its name, pumpkin spice does not include actual pumpkin. Pumpkin spice is really just a common baking spice combination that many people are familiar with. This pumpkin spice simple syrup, a classic fall blend of cinnamon, nutmeg, cloves, and allspice, is lovely infused into your beverage of choice. Try a boozy apple cider cocktail, warm black tea, or go WILD and put it in a latte 😉.
Buying simple syrup is one of the biggest rackets out there. For $6 you are purchasing $0.25 worth of sugar and water (if that). Making your own simple syrup is really, well simple, as long as you leave enough time for the syrup to cool down. Purchasing whole spices can get a little pricey, but I cannot in good conscience let you use ground spices in this recipe – unless you like grainy, silty syrup. You do you, I guess.
Tips for Making Pumpkin Spice Simple Syrup
Working with Fresh Spices
Like many people, I grew up using exclusively ground spices. Frankly, ground spices are cheaper and handier. But there’s nothing like the aroma and taste of fresh spices. If you bake a lot (especially in the fall and winter), it’s more than worth it to invest in whole spices. I’ve picked up some tips over the years when it comes to using fresh spices:
- In the US, whole spices are often cheaper and more abundant at grocery stores that cater to immigrant populations, such as H Mart and mercados. For spices like cinnamon sticks, check the “latin foods” section of your grocery store before the baking aisle. I often find giant cinnamon sticks for a quarter of the price of products a few aisles over.
- If you don’t envision using your whole spices quickly, you can grind them in a blade coffee grinder with a removable well, or in a simple manual coffee grinder. I wouldn’t put them through a fancy grinder, because they’re more difficult to clean, but on the other hand, you might want your coffee to taste like cardamom for a few months!
Simple Syrup Storage Tips
Because simple syrup is often added to drinks, make sure you can pour it after the fact! Personally I’m a fan of bottles with narrow necks. That way, you can control the flow more easily. If it’s stored properly, simple syrup can last for a very, very long time, and is generally shelf stable (though I keep mine in the fridge to be safe). To be on the safe side, I recommend a storage time of 2 months.
Pumpkin Spice Simple Syrup Recipe
Pumpkin Spice Simple Syrup
Equipment
- 1 medium saucepan
- 1 heat-resistant spoon or rubber spatula
- 8 inches square of cheesecloth
- 4-6 inches of string
- 1 funnel
- 1 bottle or jar that can hold at least 4 c of syrup
Ingredients
- 2-3 whole cinnamon sticks
- 1 Tbs whole cloves
- 1 Tbs whole nutmeg
- 1 Tbs whole allspice
- 2 cups sugar
- 2 cup water
Instructions
- Pile your spice in the center of a cheesecloth. Wrap the spices up and tie at the top with a string, making a little spice bundle. It doesn’t need to be pretty, it just needs to stay together!
- Bring the water to a boil (do not salt the water, even if you are at high altitude). Gently drop in your spice package and seep the spices in the boiling water for 10 minutes.
- After removing the spices, pour the sugar into the spice-infused water.
- Stir the sugar water gently until the sugar has completely dissolved (this only takes a 2-3 minutes). You’ll know the sugar has dissolved when you can’t see the grains anymore. The liquid will be a nice light caramel-y color.
- Remove the pan from the heat and allow it to cool for about 5 minutes. Using the funnel, pour the syrup into your bottle or jar. Seal tightly and store in the refrigerator for up to 2 months.
- Add to your coffee, apple cider, cocktails, or whatever you choose!
Nutrition
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