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I love DIY`s, I love coffee, & I LOVE pumpkin - that being said, this homemade pumpkin coffee syrup is an all time fav. Thanks for posting the recipe & guide Daniel Feller!
1 1/2 cups water
1 1/2 cups sugar
4 cinnamon sticks
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground nutmeg
3 TBS Pumpkin puree
(I`m a bit of a health nut, so I minimized the amount of sweetener used and opted for stevia, added more water & spices, and rather than just 3 tablespoons of pumpkin, I used an entire can - I said I liked pumpkin!)
Additional Items (I used a fine metal colander & old mason jars in place of some of the following);
Medium Sauce pan
Air proof glass container
1.) Over medium-high heat, slowly dissolve sugar in water - do not allow mixture to boil.
2.) Add spices & pumpkin stirring often. Remember not to let the mixture boil.
3.) Wait about 5 minutes, still stirring frequently. Remove from heat and let cool for about 10 minutes.
4.) Set up your filtering system of choice, & strain out any pulp and remaining spices. Transfer strained mixture to an airtight container, store in the refrigerator. I`d say it`s good for up to 2 weeks in the fridge.
Again, this is not my own recipe (though the photo is my own), however, I am a big fan of it and desperately wanted to share it with all others. The original recipe is by Daniel Feller.
Pumpkin Fall DIY Coffee Food