Pumpkin Crème Brûlée Syrup

Ingredients

• 0.333 cup packed brown sugar (Firmly packed)
• 0.333 cup water
• 2 tbsp pumpkin purée
• 0.667 tsp pumpkin pie spice
• 0.25 cup sweetened condensed milk
• 0.667 tsp vanilla bean paste
• salt (A tiny pinch)

Steps

1. 1

   Add the packed brown sugar, water, pumpkin purée, and pumpkin pie spice to a small saucepan. Whisk briefly to combine.

2. 2

   Place the saucepan over medium heat and bring the mixture to a gentle simmer. Cook for about 3–4 minutes, whisking occasionally, until the sugar has dissolved and the mixture is smooth and lightly thickened.

3. 3

   Remove the saucepan from the heat and let the syrup cool for 2–3 minutes. It should still be warm but no longer bubbling vigorously.

4. 4

   Whisk in the sweetened condensed milk, vanilla bean paste, and tiny pinch of salt until fully incorporated and creamy.

5. 5

   While the syrup is still warm, pour it through a fine-mesh strainer into a heatproof measuring cup or bowl for a smoother texture.

6. 6

   Transfer the strained syrup to a clean bottle or jar. Cool, seal, and refrigerate. Shake well before each use, then add to coffee or other drinks.

Notes

Makes approximately 7–8 oz. Refrigerate and shake before using. Straining while warm produces a smoother syrup.

Nutrition per serving

• drink
• coffee syrup
• pumpkin spice
• fall
• homemade
• vegetarian
• gluten-free
• make-ahead