Tag Archives: pumpkin simple syrup

One recipe? Two pumpkin products!

It is that time of year again! Autumn. My absolute favorite time of year. When leaves change color and pumpkin spice takes over! This recipe creates two pumpkin spice products when it is finished. Two for the price of one!! A simple syrup for using in chai, coffee or anywhere else you want a hint of pumpkin spice and a pleasantly sweet pumpkin purée for use in baking.

Isn’t it beautiful? Now imagine the smell!! The ingredients of the pot are as follows: four cups of water, two cups raw cane sugar, one small sugar pumpkin-peeled and chopped, and eight cinnamon sticks. Also add nutmeg, ginger and allspice to taste.

Bring to a boil, then reduce heat to low and simmer for at least an hour. The longer you simmer, the more flavorful the simple syrup will be.


Allow to cool. Once cooled, strain. The liquid is your sweet and savory simple syrup. This recipe yielded one quart jar and one pint jar. Use this to add the flavor of the season to coffee, chai, smoothies, or whatever else makes you happy. I had some in my oolong tea this morning and it was delicious.

Don’t throw away the solids in the strainer!! Remove the cinnamon sticks, then put the pumpkin to the blender and purée. This is your slightly sweet pumpkin purée. This recipe yielded one pint jar. Use this for baked goods. I plan on making pumpkin granola bars. Watch for the recipe in a future blog.

This was my first concoction. A clean out the blender smoothie for breakfast on the go. I added twelve ounces of water, one scoop of vanilla protein powder, one-quarter cup of rolled oats, a handful of spinach, and a few generous dashes of cinnamon. Blender is cleaner and the belly is happy!


Pumpkin Bubble Tea

It’s Halloween!! So what else? A pumpkin recipe! Not just any pumpkin recipe mind you. PUMPKIN BUBBLE TEA!!! In case that didn’t make it obvious enough, I am very excited about this recipe. I think I may have dreamed about it and it came out just as well as I hoped!

For those who are not familiar with bubble tea, it originated in Taiwan. It is a drink containing some kind of tea base and chewy tapioca pearls, also called boba or bubbles. I fell in love from my first sip! Most of the commercially made bubble teas use powdered flavoring. I prefer to use flavored simple syrup and teas to keep it natural.

For the simple syrup, combine one cup brown sugar, two cups sugar in the raw, and three cups of water. Basic simple syrup is a one to one ration sugar to water. Switch it up as you prefer. I seasoned with nutmeg and cinnamon. I chose to both grate some in and leave some whole for maximum flavor.

Combine all the ingredients except the water in a small stock pot over medium heat.

Add in the water and bring to a boil. Stir until the sugars are well dissolved. Turn down to low and simmer for about half an hour to really infuse the flavors. Strain out into a mason jar and store in the refrigerator for up to two weeks.

Next to make the tea. I used our favorite chai blend because I thought the flavors in the chai would marry well with the pumpkin. I used eight teaspoons of loose chai to thirty-two ounces of water. Brew for five minutes and refrigerate to get cold.

Next for the boba. Boil approximately a cup and a half of boba for five minutes, then strain and put into a dish covered with some of the simple syrup to keep them from sticking.

The simple syrup comes out such a beautiful dark brown. The smell is sweet, spicy and savory all at the same time.

To make the bubble tea, spoon one-third cup of the boba, one-third cup of the pumpkin simple syrup, and  one-third cup of vanilla almond milk into your favorite cup. Top off the remainder of the cup with your chai and enjoy.

Drinking bubble tea invigorates me! I feel like a small child walking into a candy shop for the first time. The flavor, and the feel of the bubbles swimming in your mouth will delight you. This pumpkin variety? My favorite yet! The pumpkin, brown sugar, chai and vanilla almond milk combined perfectly!

Mrs. Twinkle

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