Normally, during the fall, when pumpkins appear everywhere from front porches to face creams, I find myself rebelling against the pumpkin-everything craze. (Except for carving and pie, because that would basically be sacrilege.) But then this year, while I was thinking of holiday drink recipes for Halloween dinner those devious little pumpkins kept slipping into my thoughts. So much so that the next day, I was found in the kitchen making not one, but three different pumpkin recipes. I have become no better than Starbucks introducing the pumpkin spice lattes a MONTH early! (Really, save it for October Starbs.) Anywho, while I feel slightly shameful for my current bandwagon pumpkin craziness, I’m also kind of loving it. Especially these two pumpkin syrups which are the base of two cocktails to come, and which I find myself adding to all sorts of new things.
Spiced Pumpkin Chai Simple Syrup Pumpkin Spice Simple Syrup
1 c. sugar 1 c. sugar
2 c. water 2 c. water
3/4 c. pumpkin purée 1/2 c. pumpkin purée
1 cinnamon stick 1 cinnamon stick
1 tsp. nutmeg 1 tsp. nutmeg
1 tsp. cinnamon 1 tsp. cinnamon
1 tsp. ground cloves 1 tsp. ground cloves
contents of 2 teabags loose leaf chai tea (I used Tazo)
(Instructions are the same for both recipes)
Add water and sugar to a small pot over medium-high heat and stir until sugar dissolves. Add the remaining ingredients and cook for 5 minutes, without letting it come to a boil. Remove from heat and let sit for about 15 minutes. Once cool enough, strain through a fine sieve or cheesecloth. Refrigerate when done. Enjoy!