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Here is a delicious Pumpkin Spice Piloncillo Syrup recipe that can add a rich, spiced sweetness to drinks like horchata, black tea and coffee. If you’re feeling extra sweet, drizzle some over ice cream.
Pumpkin Spice Piloncillo Syrup
Yield:
1.5 cups
Prep Time:
5 minutes
Cook Time:
15 minutes
Cooling Time:
30 minutes
Total Time:
50 minutes
Ingredients
- 1 cone piloncillo syrup (7.5 oz)
- 2 teaspoons pumpkin spice
- 2 cups water
Instructions
- Place all the ingredients in a sauce pot (3.5 qt). Bring to a boil over medium-high heat and then reduce to a simmer.
- Use a wooden spoon to carefully break the piloncillo into smaller pieces as it softens.
- Allow the mixture to cook down until syrupy, about 10-15 minutes.
- Transfer to a heat-proof jar and allow to cool 30 minutes. Cover and keep refrigerated until needed.
Notes
Sweeten drinks like horchata, coffee or black tea, or drizzle over ice cream or into you morning oatmeal.
Pumpkin Cafecito Cocktail
Yield:
2
Ingredients
- Ice cubes, to serve
- 1/4 cup brewed coffee, cooled
- 1/4 cup almond milk
- 2 shots (3 oz) tequila reposado
- 2-4 tablespoons Pumpkin Spice Piloncillo Syrup, to taste
Instructions
- Fill two tumblers with ice.
- Divide the coffee, almond milk and tequila into each tumbler.
- Drizzle in Pumpkin Spice Piloncillo Syrup to taste. Stir and serve immediately.
Notes
- You can make a batch ahead of time and keep chilled until the part starts. Just leave out the ice until ready to serve.
- To rim your glass, brush or dip the rim of your glasses into the syrup and then into cinnamon-sugar.
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