Pumpkin Spice Syrup

In a medium saucepan, combine 200 g Brown Sugar and 200 ml Water.

Heat over medium heat, stirring occasionally, until the sugar is fully dissolved.

Stir in 300 g Pumpkin Puree

1 tsp Cinnamon

½ tsp Ginger Powder

¼ tsp Clove Powder

¼ tsp Nutmeg Powder and

¼ tsp Allspice Powder.

Mix well until the ingredients are fully combined.

Lower the heat and let the mixture simmer for 10–15 min, stirring occasionally.

This helps the syrup thicken and the flavors to meld.

Remove the saucepan from heat.

Pour the syrup through a fine mesh strainer into a clean bottle or jar to remove any pumpkin solids, creating a smooth syrup.

Allow the syrup to cool to room temperature before using.

Store the pumpkin spice syrup in the refrigerator for up to two weeks.

Use it to flavor coffee, tea, or desserts.