Faking some starbucks.

by michelle on October 7, 2011 · 4 comments

Pumpkin. Does anything else scream “fall fad” more than the current craze with pumpkin? I know that the pumpkin spice launch at SBUX in the past wasn’t nearly as major as it was this year. I mean, as soon as there’s a chill in the air, people would flock to my old Starbucks. But there wasn’t a major launch of the pumpkin like I saw this year. I’ve seen more people go nuts over pumpkin lately.

But I’m down with that. Because I love pumpkin. I love savory pumpkin. I love sweet pumpkin. I think pumpkin is pretty great.

Since I no longer work for the mecca of pumpkin spice, I can’t just have a free pumpkin spice whenver I want. And so I tried making my own pumpkin syrup.

This recipe isn’t a total copycat from Starbucks syrup. I refuse to use ingredients that aren’t obviously natural things, so no soy lecithins or whatever for me. Just whatever I had.

  •  3/4 cup water
  • ¾ cup sugar
  • 1 cup pumpkin
  • 1 heaping teaspoon of cinnamon
  • a few shakes of nutmeg

bring the water and sugar to a boil in a small saucepan. Turn the heat down to a simmer, and wisk the pumpkin into the syrup. When incorporated, add the spices. That’s it. Then it needs to reduce to make it thicker and more syrup-ey.

Now, do you need to know what to do with that leftover cup of pumpkin from that regular sized can of pumpkin puree? Check out my pumpkin buttermilk walnut pancake recipe over at Erin’s place, The Speckled Palate.  It’s the perfect breakfast on a beautiful fall morning. Really, they’re perfect anytime.

 

{ 2 comments… read them below or add one }

Ann Wyse October 7, 2011 at 6:48 am

Ha! What a great idea, I love it! I’m going to try this out today.

Erin @ The Speckled Palate October 7, 2011 at 9:48 am

I would have NEVER thought to combine these ingredients to make syrup! I cannot wait to make these as a companion to your badass buttermilk pumpkin walnut pancakes!

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