Pumpkin Spice Syrup for Hot and Cold Coffee or Non-Coffee Drinks
Heat the water and sugar in a medium saucepan over medium heat, stirring until the sugar is fully dissolved. Use a whisk to stir in the remaining ingredients. Turn down the heat to medium-low and cook for about 6 minutes, stirring frequently. Try not to let the mixture come to a boil.
Place two thick paper towels on top of each other into a fine mesh strainer set over a large measuring cup. Strain the syrup through the paper towel lined strainer. (Cheesecloth and coffee filters work well here, too.) Pour the strained syrup into a storage bottle with a lid and keep in the refrigerator.
To make a hot pumpkin spice latte:
Stir together 1 1/2 tablespoons of syrup to each shot of espresso. Add frothed milk and stir to combine.
To make an iced pumpkin spice latte:
Stir together 1 1/2 tablespoons of syrup for each shot of espresso, then add desired amount of cold milk. Serve over ice cubes.
To make a pumpkin spice iced coffee:
Stir together 1/2 cup of milk to 1/2 cup toddy (iced coffee), then mix in 1/4 cup syrup. Serve over ice.
To make a pumpkin spice blended coffee:
Stir together 1/2 cup of milk to 1/2 cup toddy (iced coffee), then mix in 1/4 cup syrup. Pour into a blender, add 2 cups ice and mix until well blended. Optional: Add a teaspoon of white chocolate powder when blending.
Other options: Add a splash to hot coffee, hot chocolate, smoothie, etc.