Homemade Pumpkin Spice Syrup
Latte season is right around the corner. My favorite fall latte is, you guessed it, the pumpkin spice latte. It’s so rich, creamy, and full of warm fall spices–I can’t get enough of them during the cooler months.
Why spend close to five dollars for a latte at your local coffee shop when you can make your own at home for pennies. This homemade pumpkin spice syrup will provide you with cup after cup of homemade coffee goodness.
This syrup only takes a total of 12 minutes to make from start to finish, and you can find most–if not all–the ingredients in your pantry.
I used a combination of brown sugar and granulated sugar to make the syrup. I love the caramel notes that the brown sugar adds.
Just about every fall spice you can think of goes into this syrup: cinnamon, cloves, ginger, and nutmeg. The smell that fills your kitchen as the syrup simmers is amazing.
Let’s not forget about the star of the show here: the pumpkin! It’s what we all want, love, and crave this time of year. A 1/4 cup gets swirled in, adding a rich, creamy texture to the syrup…not to mention the vibrant burnt orange hue.
This syrup can be used for more than just cawfee. Add it to maple syrup to jazz up your pancakes. Swirl it in tea. Drizzle it over vanilla ice cream. Stir it in your morning oatmeal. Spoon it over some roasted figs.
Add instant fall with every spoonful.
- 1½ cups water
- ¾ cup brown sugar
- 1 cup granulated sugar
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- ¼ cup pumpkin puree
- 1 teaspoon vanilla extract
- In a medium saucepan, add water and both sugars. Simmer on medium-low heat until the sugar dissolves, about 4 minutes.
- Turn the heat down to low and whisk in cinnamon, ginger, cloves, nutmeg, and pumpkin puree. Simmer for 8 minutes, stirring occasionally. Do not allow the mixture to come to a boil.
- Remove from the heat and strain through a mesh strainer lined with cheese cloth or a clean tea towel.
- Allow the syrup to cool to room-temperature before stirring in the vanilla extract. Store in a mason jar or airtight container. The syrup will last for 1 month in the refrigerator.