Carrot Cake Syrup 🥕🧡 •2 cups real carrot juice •2 cups brown sugar (use less if you want it not as sweet) •2 tbsp pumpkin pie spice (or nutmeg, cinnamon, clove, allspice separately) •bring to a boil, then reduce to a simmer for 10-15 minutes •let cool then store in an airtight container (good for 1-2 weeks in the fridge) Tag me if you try this one out & let me know what syrup I should make next! 👇🏻 ✨I’m Meg, the Iced Coffee Connoisseur! I’m bringing you all things coffee — including fun at home recipes & honest reviews of coffee shops all across NJ✨ icedcoffeeconnoisseurs athomecafe athomecoffee coffeerecipes coffeesyruprecipes carrotcakesyrup carrotcakesyruprecipe coffeesyrup homemadecoffeesyrup homemadesyrup fallcoffeesyrups