Add this versatile pumpkin spice syrup, made with cinnamon, cloves and ginger, to lattes and milkshakes. You can also drizzle it over bakes and desserts
Prep:5 mins
Makes 250ml
200g golden caster sugar50g light brown soft sugar1 tsp vanilla extract1 tsp ground cinnamon¼ tsp ground cloves2 tsp ground gingergrating of nutmeg2 tbsp canned pumpkin purée
STEP 1Tip all the ingredients into a pan with 125ml water, and cook over a medium heat for 5-10 mins until the sugar has dissolved and you have a thin syrup.STEP 2Remove from the heat and leave to cool. Transfer the syrup to a sterilised bottle or jar. Will keep in the fridge for up to two weeks.
