Pumpkin Spice Syrup
New Improved Recipe
Ahoy, me hearties, it be me, th’ bloody laggard Barnacle Bill. Now, don’ skuttle me skippers, I be here to apologize fer makin’ th’ wench Lorelai miss Speak Like a Pirate Day. It be a jolly day indeed, ‘n quite a shame to have not be marked wit’ a fine blog message. But, just so ye be knowin’, t’was all me fault tha’ Lorelai was no’ available to scribe th’ scurvy pirate message. If ye spy wit’ ye eye, ye know I had her chained. Tha’ be right, me, Barnacle Bill, had th’ wench Lorelai chained in th’ galley ’til she came up wit’ an even more spectacular recipe fer me beloved Pumpkin Spice Syrup.
Alas, ye loyal readers be knowin’ tha’ she wrote ’bout Homemade Pumpkin Spice Syrup already before. ‘N as I sailed through Lorelai Lagoon last Autumn, I picked up some ‘o th’ tasty treat. Th’ syrup was delectable, like a fair breeze in a ship’s sail, but th’ tiny bits ‘o grit t’wer a sword in me throat. So, I told her she would walk th’ plank unless she agreed to create a New Improved Pumpkin Spice Syrup. ‘o course she agreed, how could she no’ wit’ me swashbucklin’ ways ‘n rugged looks. So chain her I did, ‘n ye gunna be thankful, savvy?
Lorelai set to cookin’ by gatherin’ th’ in’redients:
Water, Sugar, Cinnamon, Cloves, Pumpkin, Ginger, Nutmeg, Vanilla
Dissolve Sugar in Water wit’ Cinnamon ‘n Cloves
Add Pumpkin, Ginger, ‘n Nutmeg. Whisk ‘n Simmer.
Strain through cheesecloth ‘n add Vanilla.
Th’ lass hardly gave no mind nor bother to th’ cannon ball ‘n chain. I t’was blown off me pegleg by how simple a task it wer to make th’ coveted syrup.
Ye must give one ‘o me favorite Fall breakfasts a go, cackle-fruit wit’ a side ‘o steamin’ buttered biscuits drizzled wit’ Pumpkin Spice Syrup. It be to die fer (at least them squawkin’ chickens be worthy fer somethin’). ‘N an Autumn day don’ go by tha’ I don’ stir some sweet syrup in me coffee ‘n ‘o course me rum. Oh, th’ heavenly grog! But I reckon th’ possibilities fer its uses be endless.
I wan’ed to charge a pair gold doubloon fer th’ New Improved Recipe, but th’ lady Lorelai was a bit o’ a spiky sea urchin, insistin’ it be free to all ye scabby landlubbers.
Ye can even print it fer safekeepin’; mark it wit’ an X–just like scurvy pirate gold it be so prized.
Hoist th’ recipe: Pumpkin Spice Syrup
- 1-1/2 cups Water
- 1-1/4 cups Sugar (granulated)
- 3-5 Cinnamon Sticks
- 8-10 Whole Cloves
- 1/3 cup Pumpkin Puree (generous serving)
- 1/2 tsp. ground Ginger
- 1 tsp. ground Nutmeg
- 1 tsp. Vanilla Extract
- In a medium saucepan, add Water, Sugar, Cinnamon Sticks, and Cloves. Simmer over medium-low heat until the sugar dissolves completely, about 4 minutes.
- Turn the heat down to low, and whisk in Pumpkin Puree, Ginger, and Nutmeg. Simmer for 8-10 minutes, Stirring occasionally. DO NOT allow mixture to boil.
- Remove from heat, and Strain through a fine mesh strainer lined with a double layer of cheesecloth.
- Stir in Vanilla Extract.
- Allow syrup to Cool to room-temperature before refrigerating.
- Shake or Stir before serving.
Syrup will last for 1-month in the refrigerator.
*** Break Cinnamon Sticks to release more flavor. I rinse well and re-use my Cinnamon Sticks for the next batch of syrup.
Recipe is easily doubled and tripled. Makes a great gift!
Find more of Life With Lorelai's Tasty Recipes at: http://lifewithlorelai.com
Be no’ it a beautiful site, ‘n tasty too. I like to keep me Pumpkin Spice Syrup in a Mason Jar Pump. Ye can find ’tis clever DIY project here. ‘Tis recipe won’ end up in th’ barnacle-covered chumbucket!
Do’ Pumpkin Spice Syrup shiver ye timbers?
What be ye favorite Autumn Treat?
If ye be lookin’ fer another scurvy pirate recommended recipe, give a go’ th’ Onion Seasoned Grilled Chicken.
Ye be walkin’ the plank if ye don’ Share this post, and Follow Me!
Leave a comment ye crusty sea dog!
~Barnacle Bill and Lorelai
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Contact Lorelai at Lorelai@LifeWithLorelai.com