Pumpkin Spice Syrup

Ingredients:

• 2 cups Water
• 1 cup Ginger Evans Granulated Sugar
• 1 cup Ginger Evans Brown Sugar
• 1 cup Ginger Evans 100% Pure Pumpkin
• 2 tsp. Marcum Pumpkin Spice
• 1 tsp. Marcum Vanilla Extract
• 1/4 tsp. Marcum Salt

Directions:

1. Combine brown sugar, granulated sugar, pumpkin, water, pumpkin pie spice, and salt in a medium saucepan.
2. Bring mixture to a gentle simmer over medium heat, stirring frequently.
3. Reduce heat to low and simmer 10 to 15 minutes, stirring occasionally.
4. Remove saucepan from heat.
5. Stir in vanilla extract.
6. Allow syrup to cool for 30 minutes.
7. Pour syrup through a fine-mesh strainer into a bowl or measuring cup.
8. Discard solids remaining in the strainer.
9. Transfer strained syrup to an airtight container.
10. Refrigerate until ready to use.

Recipe tips:

• Shake or stir before each use, as natural separation may occur.
• Add 1 to 2 Tbsp. syrup to hot or iced coffee, lattes, or cold brew.
• Store refrigerated syrup for up to 2 weeks.