Pumpkin Sauce/Cold Foam for PSL
1/2 cup white granulated sugar
1/2 cup water
1/2 cup pumpkin puree
1/2 cup half & half
2 tsp pumpkin spice (or just cinnamon, if you want)
1 tsp vanilla extract
Directions
Start off with a simple syrup: pour the sugar and water into a saucepan and heat up on medium-low heat.
When the sugar has dissolved and the syrup starts to boil, stir in the pumpkin puree.
Stir in the pumpkin spice and half & half, then bring to a boil.
Remove from heat and stir in the vanilla extract. Let cool before transferring to an airtight container.
Store in refrigerator for up to 2 weeks.