I won’t deny the fact that I always run to Starbucks the day that the PSL comes back on the menu. It’s like fall in a cup and what’s not to love about that?!? Since I’ve ordered more than my fair share of drinks for the season, I feel like it’s the right time to start making my own and the recipe I use (adapted from Good Housekeeping) is super-simple.
2 cups water
2 cups sugar
1/4 cup pumpkin (I used organic canned pumpkin)
1 teaspoon ground cinnamon
2 teaspoons pumpkin pie spice
Simmer everything in a saucepan for 10 minutes. I gave it a quick whisk every few minutes to keep the sugars moving. Be sure to keep it low or it can easily boil over if it gets too hot. After 10 minutes, give it a good strain through a fine-mesh strainer like this one. I will even strain it two or three times just to get some of the extra grit out but it won’t hurt you to keep it in, totally a preference thing. The original recipe recommended straining with cheesecloth but I didn’t have any on hand and IMO the strainer was probably a little quicker. I let the syrup cool, transfer into a mason jar and store tightly closed in the fridge (makes around 16 ounces). Good news, it can be stored for up to two weeks but let’s be real, it won’t last that long.
If I’m making an 8 ounce latte (using my DeLonghi) I’ll use 3 tablespoons of syrup but of course, go by your own taste. It’s also great in regular coffee, tea or my next favorite option, cold brew…mmm-mmm. This would be a sweet gift to give friends or neighbors, too; I especially love these mini glass bottles that would hold about 4-6 servings each. Throw on a gift tag with some twine and you have yourself a yummy, homemade gift for less than $5 each.
So – there you have it. A super-simple syrup recipe that tastes amazing and totally hits the spot. Stay in and drink up, friends!
