Pumpkin Spice Syrup

I love pumpkin spice flavors all year long not only in the fall. I extend the pumpkin spice flavors to other teas and infusions by syrup. It is nice even over yogurt, pancakes or oatmeal.

Yield 1 cup.

1/4 c pumpkin puree not pumpkin pie filling but puree fresh or canned.

1/2 t ground cinnamon

1/2 t ground ginger

1/4 t ground nutmeg

1/4 t ground cloves

1 c water

3/4 c sugar or substitute equivalent

In a small saucepan over medium heat, add puree and all the ground spices. Mix and cook for about 1 minute to remove raw pumpkin taste.

Add water and sugar to the mixture and stir until mixture dissolves and puree is blended in. Bring to a boil.

Remove from heat and pour trough a fine mesh strainer and into a glass container. Cool and seal and store in refrigerator for up to 2 weeks.

Use 1-2 tablespoons per cup to sweeten lattes, etc. Shake before using.