One Last Pumpkin Post….for reals.

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It’s a race against time {and my bedtime} to get in one last pumpkin post for A Month of Pumpkin. I almost let this one go as it’s all over the web already. But, I was remembering back to the afternoon that I made this pumpkin spice syrup, and the wondrous smell it emitted, and I knew that I had to tell you about it.

It’s fall-bottled, friends. Seriously. It literally hurled me back in time to fall in Michigan, to leaves falling from trees, to crisp fall mornings waiting for the school bus, and chilly to Saturday morning football games. If you want your home to feel warm and cozy- brew a batch of this syrup and then make yourself a pumpkin spice latte. Consider it my gift to you. You’re welcome.

Pumpkin Spice Syrup

1 1/2 cups water
1 1/2 cups sugar
4 cinnamon sticks
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tsp ground nutmeg
3 tbsp pumpkin puree

Combine water and sugar in a medium pot over medium heat. Cook until sugar has completely dissolved. Whisk in remaining ingredients. Cook for about 6 minutes, stirring frequently. Do not allow mixture to come to a boil. Strain syrup through cheesecloth into a large glass measuring cup. Transfer to bottle of your choice and store in the refrigerator.

To make a pumpkin spice latte, simply add about 1 1/2 tablespoons of syrup for each shot of espresso. For an iced latte, stir together syrup and espresso before adding desired amount of cold milk. For a hot latte, add frothed milk and stir to combine. Top with whipped cream, if desired.

So, with this post we officially say goodbye to another year of pumpkin. I’m sure I’ll continue to search the web for too-good-to-be-true pumpkin dishes…and you can follow along at my Pinterest Pumpkin board. Hope to see you there!

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