Normally, during the fall, when pumpkins appear everywhere from front porches to face creams, I find myself rebelling against the pumpkin-everything craze. (Except for carving and pie, because that would basically be sacrilege.) But this year, while I was thinking of holiday drink recipes for Halloween dinner, those devious little pumpkins kept slipping into my thoughts. So much so that the next day, I was found in the kitchen making not one, but three different pumpkin recipes. I have become no better than Starbucks introducing the pumpkin spice lattes a MONTH early! (Really, save it for October Starbs.) Anywho, while I feel slightly shameful for my current bandwagon pumpkin craziness, I’m also kind of loving it. Especially these two pumpkin syrups which are the base of two cocktails to come, and I find myself adding to all sorts of new things.
Spiced Pumpkin Chai Simple Syrup Pumpkin Spice Simple Syrup
1 c. sugar 1 c. sugar
2 c. water 2 c. water
3/4 c. pumpkin purée 1/2 c. pumpkin purée
1 cinnamon stick 1 cinnamon stick
1 tsp. nutmeg 1 tsp. nutmeg
1 tsp. cinnamon 1 tsp. cinnamon
1 tsp. ground cloves 1 tsp. ground cloves
contents of 2 teabags loose leaf chai tea (I used Tazo)
(Instructions are the same for both recipes)
Add water and sugar to a small pot over medium-high heat and stir until sugar dissolves. Add the remaining ingredients and cook for 5 minutes, without letting it come to a boil. Remove from heat and let sit for about 15 minutes. Once cool enough, strain through a fine sieve or cheesecloth. Refrigerate when done. Enjoy!