Vegan MoFo II / Vegan Pumpkin Syrup

 I feel like I'm doing good with this whole Vegan MoFo regular blogging. Days have been good lately, I was busy renovating and dressing up for an elegant (vegan) french dinner. It was a friend's birthay gift, and as we cooked at my place, it was all vegan. There was ratatouille, vegan soy-chicken, tarte aux pommes, some amuse bouche, and lots of wine! It was really nice to have such a nice distraction from studying. 

 

But on to the next recipe. Vegan Pumpkin Spice Syrup! I had some leftover pumpkin puree, and that was a very good use for it. This syrup is spicy and sweet, perfect for Pumpkin Spice Lattes, mixing it into smoothies or frostings and poured over delicious Pumpkin Cinnamon Rolls. 

I also used it as a filling for a Pumpkin Gingerbread Cake I made last week. It was amazing!

 Vegan Pumpkin Spice Syrup

Ingredients:

3/4 cup granulated sugar
3/4 cup water
3 whole cinnamon sticks
1/2 teaspoon ground cinnamon
1 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground ginger
2 Tbsp pumpkin puree
1 tsp vanilla  (or 1 whole vanilla bean, split lengthwise)

Directions:

Combine all ingredients in a small saucepan and place over medium heat.
Stirring occasionally, allow the mixture to come to a boil.
Reduce the heat to low, and simmer for 10 minutes, stirring occasionally.
Remove from the heat and allow the syrup to cool to room temperature.
When the syrup is cool, strain into a clean jar through a fine mesh sieve.
If you store it in the fridge, this syrup will keep for up to 2 months.