eat & drink

pumpkin simple syrups

10.19.13

photo (11)

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!

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