WHAT WE'RE COOKING? PUMPKIN SPICE SYRUP for Lattes and other - SUGAR FREE version too

In a medium sauce pan over medium high heat:

1 1/2 C water

1 1/2 C sugar (or xylitol if making it sugar free)

Cook until sugar is dissolved.

Add:

4 cinnamon sticks

1/8 t ground cloves

1/2 t ground ginger

1 t ground nutmeg

3 T pumpkin puree

Cook 5 minutes - DO NOT BOIL!

The light one is the sugar free and the dark one is fully loaded.

Remove from heat and cool 10 minutes.

Strain through cheesecloth lined sieve over a bowl, use a wooden spoon to stir and push through. 

The syrup can be canned or stored in refrigerator at this point.

Pumpkin Spice Latte

2 T syrup for each shot espresso or 5 oz strong brewed coffee.

Add steamed milk.

Dollop with whipped cream.