Pumpkin spice syrup for coffee
Homemade pumpkin spice syrup with real pumpkin puree, brown sugar and warm spices. Stir it into lattes, iced coffee or cold brew all fall.
- Prep
- 3 min
- Cook
- 8 min
- Serves
- 12
- Per serve
- 70 kcal
Ingredients
Method
Put both sugars and the water in a small saucepan over medium heat and stir until the sugar dissolves.
Whisk in the pumpkin puree, pumpkin pie spice and salt until smooth.
Bring to a gentle simmer and cook, whisking now and then, until slightly thickened and fragrant. Don't let it boil hard or the pumpkin can catch on the bottom.
Take off the heat and stir in the vanilla. For a smoother syrup, pour it through a fine-mesh sieve into a clean jar, pressing gently. It thickens as it cools and can be used warm.
Add 2 tbsp to a 12-ounce latte, iced coffee or cold brew, or more to taste. Top with whipped cream or a pinch of pumpkin pie spice if you like.
Tips
- Because it contains real pumpkin, keep it in a sealed jar in the fridge and use within 1 week. Shake before using, since a little pumpkin settles.
- No pumpkin pie spice? Use 1 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground nutmeg and a small pinch of ground cloves.
- Most brown sugar is vegan, but some cane sugar is filtered with bone char. Look for a brand labeled vegan or organic if that matters to you.
