Homemade Pumpkin Spice Syrup

1. 1

   In a medium saucepan, add water and both sugars.

2. 2

   Simmer on medium-low heat until the sugar dissolves, about 4 minutes.

3. 3

   Turn the heat down to low and whisk in cinnamon, ginger, cloves, nutmeg, and pumpkin puree.

4. 4

   Simmer for 8 minutes, stirring occasionally.

5. 5

   Do not allow the mixture to come to a boil.

6. 6

   Remove from the heat and strain through a mesh strainer lined with cheese cloth or a very thin, clean tea towel (the syrup will remain thin even after cooking and straining).

7. 7

   Allow the syrup to cool to room temperature before stirring in the vanilla extract.

8. 8

   Store in a Mason jar or airtight container.

9. 9

   The syrup will last for 1 month at room temperature or 3 months in the refrigerator.

* Per serving · 4 servings · Values may vary.