Pumpkin Spice Syrup

For those that know me, my pumpkin spice obsession is nothing new. I love it all- lattes, candles, waffles, tea… Every fall, I buy pumpkin chai tea in bulk so I can have it year round. Given my love for pumpkin, I’m very surprised it took me this long to make my own pumpkin spice syrup. This syrup is everything I’ve ever wanted pumpkin spice to be- heavy on the spice, light on the sweetness. It’s made with dates which means it’s naturally sweetened, and the dates add to the fall flavour. The syrup is amazing in a pumpkin spice latte, but also would be incredible over waffles, with greek yogurt, in a turmeric latte…

INGREDIENTS

10 large medjool dates, soaked in boiling water until soft, then drained
heaping 1/3 cup pumpkin puree
1 1/4 cup warm water (you can add more or less depending on how thick you want the syrup)
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp sea salt
1 tsp vanilla

INSTRUCTIONS

Add all ingredients except vanilla to blender and blend until smooth. Transfer to a small pot over medium heat until bubbling. Remove from heat and stir in vanilla. Let cool, then store in fridge. You can keep it in the fridge for up to 10 days.

Pumpkin spice latte

Heat one cup of soy milk with 2-3 tbsp of pumpkin spice syrup and 1 tsp of maple syrup. In the meantime, make espresso- I just use dark coffee finely ground in my french press. When the soy milk is steaming, pour into blender and blend until frothy. Pour over espresso and top with a sprinkle of cinnamon. If you like your lattes sweeter, you can increase the amount of pumpkin syrup and maple syrup.