Ingredients

• 1 1⁄2  cups water
• ¾ cup brown sugar
• 1 cup sugar
• 2 tsp cinnamon
• 1⁄2 tsp ginger
• 1⁄2 tsp cloves
• 1⁄2 tsp nutmeg
• ¼ cup pumpkin puree
• 1 1⁄2 tbsp. vanilla

Directions

1. Simmer water & both sugars on Med -Low till sugars dissolve about 4 min.

   2. Turn down heat & whisk in spices & pumpkin.

   3. Simmer  (8min) stirring occasionally. Do Not Boil

   4. Remove from heat, and strain through mesh strainer lined with cheese cloth.

   5. Allow syrup to cool to room temperature before stirring in vanilla.

   6. Store in mason jar up to 1 month at room temp. or 3 months in fridge.

   7. Add 1 oz of syrup (adj to taste) to warm milk and coffee top with whip cream and sprinkle with nutmeg