Thanks a Latte! Homemade Pumpkin Spice Syrup
Make your own seasonal coffee drinks at home with this simple syrup using real pumpkin
How is it the return of the pumpkin spice latte continues to send coffee lovers racing to their baristas every fall? The magical combination of cloves, ginger, cinnamon and nutmeg that defines the season is hard to resist in a hot, creamy cup of coffee generously sweetened and topped with whipped cream.
Mick Telkamp
It’s good, but at prices approaching five bucks a cup, it can be an expensive habit. Not to mention that the store-bought versions are likely fueled by artificial colors and flavors and high-fructose corn syrup, but, oddly enough, not a trace of pumpkin. Pumpkin spice lattes are a decadent treat we’re going to feel a little less guilty about with this homemade simple syrup using natural spices and a healthy dose of actual pumpkin puree.
This flavorful syrup can be used on waffles, drizzled over ice cream or stirred into cocktails to deliver a rush of fall flavor to all that it touches, but it also makes one heck of a hot beverage when combined with coffee and cream or milk.
Easy to make, this pumpkin syrup can be stored in the fridge to deliver spectacular pumpkin flavor to coffee, tea or anything else that could use a shot of fall flavor. Brew up the true taste of the season by adding about 2 tablespoons of pumpkin spice syrup to to a cup of coffee with cream or milk. Garnish with whipped cream and a dusting of cinnamon for the full coffee shop experience.
Oh, and if it still feels like something is missing, serve it up in a paper cup and misspell your name on the side.
Pumpkin Spice Syrup
- 1 cup sugar
- 1/2 cup brown sugar
- 1 1/2 cups water
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 3/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- whipped cream, for garnish
Combine pumpkin puree, cinnamon, ginger, cloves and nutmeg win a large bowl and set aside.
Combine sugar, brown sugar and water in a saucepan and bring to boil over medium-high heat.
Remove from heat and add to bowl with pumpkin and spices.
Whisk until smooth and pumpkin has completely broken down.
Stir in vanilla extract and let rest 10 minutes.
Strain syrup through cheesecloth and discard solids.
Transfer syrup into a jar or bottle with lid and refrigerate.
Pumpkin spice syrup may be stored in refrigerator up to three weeks.
