Pumpkin Spice Coffee Syrup is nice to have on hand during the holiday season. I made a double recipe yesterday and let it chill overnight. This morning I tried it for the first time in my coffee and I love it! From In Katrina’s Kitchen, this recipe is a little bit of spice, a little bit of sugar – it really does add a nice holiday flavor to your coffee. A holiday coffee syrup would be so nice to serve to your holiday guests. Put the syrup in a small pitcher and guests can just pour a splash of it into their coffees.
Although it’s called a syrup, this sugar mixture does not thicken or have a syrupy viscosity. Making the recipe is simple. You combine the sugar and water and let the sugar melt, then add in the pumpkin and spices. Strain and refrigerate. It will stay good for two weeks in the refrigerator, in an airtight container. Make your own pumpkin pie spice mix with spices you have on hand – have a look at these 3 Pumpkin Pie Spice Mixes.
I initially strained the mixture through a normal sieve, but everything cleared the sieve and the mixture still had a kind of muddy, opaque look to it. Then I lined the sieve with cheesecloth and the undissolved spices were caught, making for a clearer syrup. The syrup will not be translucent, however. It does look better after being strained: more shiny, less dull.
The serving size is one to two tablespoons per cup of coffee. Each batch makes about one cup of syrup, or 8 to 16 servings (16 tablespoons).