Made some of Greg-from-HTD’s pumpkin spice latte syrup. A reduced version, cuz my syrup bottles are small (and this was still too much to fit in a 16oz bottle, oops):
How to Drink’s Pumpkin Spice Syrup
- 215g Pumpkin Pie Puree (half a 14oz can)
- 430mL Water
- 430g Demerara Sugar
- 2 tsp Dried Ginger
- 1 tsp Cinnamon
- 4 cloves
- 1 tsp Vanilla
Boil, strain well, and bottle with an ounce of vodka to help it keep.
How To Drink’s Cold Brew Pumpkin Spice Latte
- 2 oz PSL Syrup
- 2 oz Mr. Black Cold Brew Liqueur
Shake over ice, strain, and serve. I added some whipped cream (well, half n half; my heavy cream went bad) and topped with more powdered spices.
Rum-kin Spice Pie
- 2oz PSL Syrup
- 2oz Smith & Cross Navy Strength Jamaican Rum
- 2 dashes Angostura Bitters
Shake over ice and strain. Top with lightly whipped cream and a sprinkling of baking spices. My own recipe and, if I do say so myself, goddamned delicious.
