Pumpkin Spice Syrup is the answer to your starbucks habit. This low carb recipe will curb your craving all autumn long.
Stir together Nectevia Original, water, pumpkin puree, and pumpkin pie spice in a small saucepan set over medium-high heat.
Add rosemary, then continue to cook until mixture is bubbly but not quite boiling. Reduce heat to medium-low and cook for 4-5 minutes until mixture reduces and thickens.
Remove from heat, and then let rest for 20 minutes to to continue to infuse rosemary. After 20 minutes, remove rosemary sprigs and discard.
Transfer syrup into a glass jar, cover, and store in the refrigerator (syrup should keep one to two weeks).