Pumpkin Spice Syrup

You know the thing about something like a syrup?  The pictures are pretty unimpressive, especially when you aren't a good photographer to begin with (bet you never noticed that, huh?):)  But, don't let the photo keep you from reading on - this is good stuff! 

Fall is in the air (and here in Albuquerque, hot air balloons as well)!  Everyone seems to be talking about Pumpkin Lattes at Starbucks.  Aside from the cost, I actually can't have one due to the dairy (and I don't drink soy).  Maybe you have the same problems and are lamenting your loss... 

But, never fear, this recipe will take care of you!  This is a base syrup, which is easily combined to make a Pumpkin Spice Latte (recipe coming).  Much easier than one would think.  And, a whole lot cheaper, plus better on waistline than Starbucks:)  

I adapted this recipe after a long perusal on the Internet.  Usually a simple syrup is equal parts water and sugar.  I used coconut milk hoping I could cut down on the sugar.  Seems to have worked really well.  

Use in moderation (because hey, though there's less sugar than the comparable syrup, there's still a fair amount!) and enjoy.

Ingredients:

• 1 1/2 cup coconut milk
• 1/2 cup coconut crystals
• 4 cinnamon sticks
• 1/2 tsp ground cloves
• 1/2 tsp ground ginger
• 1 tsp ground nutmeg
• 1 1/2 Tbs pumpkin puree

Directions:

1. In a saucepan, combine coconut milk and coconut crystals.  Place over medium heat and cook until sugar is dissolved.
2. Then, add the remaining ingredients (cinnamon sticks through pumpkin) and stir well.
3. Let cook for awhile (15 mins or so) until the syrup has thickened somewhat.
4. Remove cinnamon sticks and use in your favorite recipe.