Coffee Syrups
HB-9747 · Hand-built original · American
Two homemade coffee syrups made side by side: a spiced maple pumpkin sauce and a brown sugar vanilla bean syrup.
AmericanDrink30 minVegetarianVeganGluten-freeDairy-freeEgg-freeLow-SodiumHigh Fiber
Main ingredient: sugar
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- MAPLE PUMPKIN SAUCE:
- 1 cup water
- 1/2 cup pumpkin puree
- 1/2 cup maple syrup
- 1/2 cup brown sugar
- 1 1/2 teaspoon pumpkin spice
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- BROWN SUGAR VANILLA BEAN:
- 2 cups brown sugar
- 1 cup water
- 1 tablespoon vanilla bean paste
Method
- For the brown sugar vanilla bean syrup, combine the brown sugar and water in a saucepan over medium heat and bring it to a gentle boil, stirring until the sugar dissolves completely.
- Lower the heat, stir in the vanilla bean paste, and simmer for 5 to 10 minutes until slightly thickened. Cool the syrup before bottling it; it keeps 1 to 2 weeks at room temperature and longer in the fridge.
- For the maple pumpkin sauce, combine the water, pumpkin puree, maple syrup and brown sugar in a saucepan over medium heat, stirring until the sugar dissolves and the mixture is blended.
- Stir in the pumpkin spice and cinnamon and simmer gently, stirring now and then, until the sauce thickens to the consistency you want.
- Take the pumpkin sauce off the heat, stir in the vanilla, cool it slightly, and store it in a sealed jar in the fridge for 1 to 2 weeks.
Prep: 10 min · Cook: 20 min · Total: 30 min
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).