Pumpkin Spice Syrup

A homemade pumpkin spice syrup made with real pumpkin and without artificial additives.

By @herbalacademy

Original recipe source

Cook time: 30 minutes

Servings: 6

Ingredients

• 1 cup pumpkin purée
• 1 cup pure maple syrup
• 1 cup water
• 1.5 tsp ground cinnamon
• 0.25 tsp ground cloves
• 0.5 tsp ground cardamom
• 1 tsp ground ginger
• 0.5 tsp ground nutmeg
• 0 sea salt
• 2 tsp pure vanilla extract
• 0 brewed chicory or dandelion root
• 0 chaga decoction
• 0 coffee or espresso
• 0 black or herbal tea
• 0 steamed milk
• 0 cold milk with ice

Instructions

1. Add the pumpkin purée, maple syrup, water, cinnamon, cloves, cardamom, ginger, nutmeg, and sea salt to a small saucepan.
2. Bring to a gentle simmer over medium-low heat, stirring occasionally.
3. Simmer for 15–20 minutes, allowing the spices to infuse and the syrup to become slightly more concentrated.
4. Remove from the heat and stir in the vanilla extract.
5. Strain through a fine-mesh strainer, pressing gently on the pumpkin and spices to extract as much liquid as possible.
6. Transfer the syrup to a clean jar and refrigerate for up to 1 week. Stir or shake well before using.
7. Try adding a generous serving to your favorite warm beverages, such as brewed chicory or dandelion root.
8. Try adding a generous serving to chaga decoction (ethically wildcrafted, of course!).
9. Try adding a generous serving to coffee or espresso.
10. Try adding a generous serving to black or herbal tea, or your favorite steamed milk, or even cold milk with ice.