Sciroppi per il caffè, due varianti

Ingredienti

• 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
• 2 cups brown sugar
• 1 cup water
• 1 tablespoon vanilla bean paste

Preparazione

1. 1

   --- BROWN SUGAR VANILLA BEAN SYRUP ---

2. 2

   Start by combining brown sugar and water in a saucepan over medium heat.

3. 3

   Bring the mixture to a gentle boil, stirring continuously to ensure the sugar dissolves completely and the mixture is smooth.

4. 4

   Once the sugar is fully dissolved, reduce the heat and add the vanilla bean paste. Stir well to incorporate the vanilla throughout the syrup.

5. 5

   Let it simmer for 5 to 10 minutes to thicken slightly.

6. 6

   Remove the saucepan from the heat and allow the syrup to cool before pouring it into a bottle or jar.

7. 7

   Store at room temp on the counter for 1 to 2 weeks and in the fridge for any longer.

8. 8

   --- MAPLE PUMPKIN SAUCE ---

9. 9

   In a saucepan over medium heat, combine water, pumpkin puree, maple syrup, and brown sugar. Stir until the sugar has dissolved and everything is well blended.

10. 10

    Stir in pumpkin spice and cinnamon, making sure they are evenly distributed throughout the mixture.

11. 11

    Allow the mixture to simmer gently, stirring occasionally, until it thickens to your desired consistency. This will let the flavors meld together beautifully.

12. 12

    Remove the saucepan from the heat and stir in the vanilla extract. Mix well to ensure the vanilla is fully incorporated.

13. 13

    Let the sauce cool slightly before transferring it to an air-tight jar.

14. 14

    Store it in the fridge for 1 to 2 weeks.