This post is from one of our good friends--someone we go WAAAAYYY back with--Jeremy, aka The Homemade Soda Expert. Yes, that's right, he makes his own homemade soda! How fun is that? You should go check out his blog and think seriously about it as a neighbor gift this year. :)
Anyway, he has mastered the art of making pumpkin pie syrup that you can use for your soda or hot chocolate or even your breakfast pancakes, waffles or french toast. Mmmmm, or even mixed with some cream cheese for a festive fall dip. Yum-o!
Take it away Jeremy!
Let me just say that fall is a particularly favorite time of year for me. October is a good month. It's time for harvest celebrations, Halloween, and all things pumpkin. Sometimes I wish that everything could taste like pumpkin pie. Jones Soda did place doubts into my mind with their Pumpkin Pie soda in one of their holiday packs (really Jones, you could have tried harder). At the first taste of their not so pumpkin pie soda, I knew there had to be a better way. After many failures in years past to produce a suitable pumpkin pie soda, (a little pumpkin goes a long way) this is actually a tasty recipe that by far makes them all worth the effort.
1 1/4 cup water
1 cup sugar
1/4 tsp cloves
1/4 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
2-3 Tbsp Pumpkin Puree
1. In a small sauce pan, combine the 1 cup of the water and all four spices.
2. Cover and bring to a simmer for about 5 min.
3. Allow to cool, then strain through a fine mesh sieve or suitable strainer to remove the ground spice. You should have plenty of good spice flavor infused into the water.
4. Top up your spice infused water to 1 cup (I used the remaining 1/4 cup) and combine in the saucepan (rinsed of all spice granules) with the sugar.
5. Heat to dissolve the sugar, this may take it to a simmer again.
6. Remove from heat and add pumpkin puree.
7. Allow to cool and add to soda, oatmeal (I know, I know, it's already been done here), pancakes, waffles, french toast, hot chocolate, cream cheese, egg nog, or whatever!
To 2 Tbsp syrup, add 8-10 oz of Club Soda or to taste. Carefully stir and enjoy. With this recipe, there will be pulp from the pumpkin, so a finished soda doesn't bottle and store well. I've tried to keep the particulates at a reasonable level by filtering out the spice. You can leave the spice unfiltered if you wish for using this recipe in things like cream cheese, ice cream, pancakes, hot chocolate, egg nog or anything where you might expect spice to linger. For a thinner body beverage like soda, it's best to leave the spice granules out, but keep the flavor in.
This makes a great recipe for anyone who owns a Sodastream and wants to use it for something festive. The syrup will store for about three weeks in the fridge, and since it really doesn't take much pumpkin, you can still use the rest of your fresh pumpkin (or from the can if you must) for real pies.
Thanks Jeremy for sharing your tried-and-true recipe with us!