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Easy Homemade Pumpkin Spice Latte Syrup

Easy Homemade Pumpkin Spice Latte Syrup - featured image
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This easy homemade pumpkin spice latte syrup is made with simple pantry ingredients and comes together in under 15 minutes. It’s perfect for adding cozy coffee shop flavor to your morning coffee, tea, oatmeal, or cocktails.

Ingredients

Scale
  • 1 cup water
  • 1 cup brown sugar, packed
  • 1/2 cup pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla extract (pure)
  • 1/4 teaspoon salt (fine sea salt)
  • 1 cinnamon stick (optional, for extra warmth)
  • 1/4 teaspoon ground cloves (optional, for stronger clove flavor)
  • 1 tablespoon maple syrup (optional, for more complex sweetness)

Instructions

  1. Combine water and brown sugar in a medium saucepan over medium heat. Whisk gently until the sugar is mostly dissolved, about 2-3 minutes. Brush down any sugar crystals from the sides of the pan with a wet pastry brush to prevent crystallization.
  2. Whisk in the pumpkin puree, pumpkin pie spice, and salt until fully incorporated and no lumps remain. If using a cinnamon stick, add it now.
  3. Increase heat to medium-high and bring the mixture to a gentle simmer (small bubbles around the edges, not a rolling boil). Reduce heat to low.
  4. Simmer gently for 10 minutes, stirring occasionally. The syrup will thicken slightly and deepen in color to a rich amber-brown. Skim off any foam that forms on the surface.
  5. Remove from heat. Remove the cinnamon stick if used. Stir in the vanilla extract. Let the syrup cool in the pan for 5 minutes.
  6. For a perfectly smooth syrup, pour through a fine-mesh strainer into a heat-safe bowl or directly into your storage jar, pressing the liquid through with the back of a spoon. If not straining, avoid pouring the sediment into the jar.
  7. Let the syrup cool completely to room temperature (about 30-45 minutes) before sealing the jar. Do not rush this step to prevent condensation. Once cool, seal and refrigerate.

Notes

For best flavor, let the syrup sit overnight in the fridge before using—the spices meld and mellow. If the syrup becomes too thick after cooling, add a tablespoon of hot water at a time and whisk until desired consistency. If too thin, simmer for another 5 minutes to reduce. The syrup keeps in the fridge for up to 3 weeks, or freeze in ice cube trays for up to 3 months. For a keto-friendly version, swap brown sugar for allulose or monk fruit sweetener. For a spicy kick, add 1/4 teaspoon cayenne pepper or chipotle powder.

Nutrition

Keywords: pumpkin spice syrup, homemade syrup, pumpkin spice latte, fall recipe, coffee syrup, easy syrup recipe

Find it online: https://lindabake.com/easy-homemade-pumpkin-spice-latte-syrup-recipe/