@littlejoycoffee
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@littlejoycoffee emo pumpkin spice syrup recipe. it’s basically pumpkin spice caramel sauce with a few differences like adding honey and browning the butter. The recipe isn’t 100% dialed in yet, but still very good. 200g sugar 50g honey 175g warm heavy cream 4tbs butter 100g roasted pumpkin 7g pumpkin pie spice 2g salt 4g vanilla paste Brown your butter then set aside. Warm your cream to somewhere around 150f and set aside. (optional) In yet another pot or pan, if you have any left, cook your pumpkin puree on medium high for about 3 min. First you’re going to drive off the moisture, then the color will begin to deepen (and the flavor will too). Set aside. Now we’re going to make the honey caramel sauce: Add sugar and honey to a pot and slowly caramelize over medium heat until deep amber color. Do not stir. Swirl instead. Remove from heat and slowly whisk in your warm cream. Add brown butter and whisk until incorporated well. Put caramel back on heat. Stir in roasted pumpkin, salt, and spices. Bring to a simmer for about 15 seconds then remove from heat. Add vanilla and keep in fridge for 2 weeks. ***We set ours on top of our espresso machine during service. Otherwise sauces like this can be hard to work with right out of the fridge.
