Step 1: Ingredients
2 1/2 Cups water
1 Tbsp nutmeg
1 1/2 Tbsp Cinnamon (or 3 Cinnamon sticks)
1/2 tsp Ground Ginger (or 1/2 inch piece of fresh)
1 Cup of Sugar
3 Tbsp Pumpkin Puree
For Serving: (Not pictured)
1/2 Cup Espresso or Strong Coffee
1/2 Cup Milk (Warmed and Frothed if drinking it hot)
3 Tbsp Pumpkin Syrup (more or less to taste)
For the pumpkin syrup, combine the water and spices in a saucepan. Bring to a boil, then turn down the heat and allow them to simmer for 20 minutes.
After spices have simmered, strain the mixture through the cheese cloth. (You can then pass it through coffee filters for a smoother syrup)
Rinse the remaining spices out of the pot. Return the reserved liquid to the pot, and mix in the pumpkin and sugar.
Bring back to a boil - reduce heat and simmer for another 10 minutes.
Store the syrup in the refrigerator in an airtight container. Can be stored for several weeks.
Add syrup into mug, pour hot coffee on top - top with steamed / frothed milk.
For iced coffee, mix syrup and coffee - add ice, top with cold milk.