Sweet, pumpkin, spice, spice, spice. This pumpkin spice syrup is prepared and cooling in less than 15 minutes. Even better? NO straining. It is the perfect blend of brown sugar, nutmeg, cloves, cinnamon, and pumpkin. Add as little or as much as you’d like to your coffee with hot milk. Sometimes, when I feel extra indulgent, I add some fresh whipped topping to my latte…
During the school year, I really try to wake up between 5:00 and 5:30 so that I can have some time to myself before everyone is up and getting ready for school. Some days it’s easier to get out of bed than others. What helps motivate me is a really good cup of coffee. This syrup gives me even more incentive. I literally cannot wait to pour freshly brewed coffee into the perfect mug I selected the night before. (No need to wake everyone else up with clanging of coffee mugs.) Add hot milk, the right amount of syrup, and a sprinkle of cinnamon on top, and I have the perfect drink to start my day.
What I love about this syrup, besides its amazing flavour, is that it’s a no-fuss recipe. You throw all of the ingredients into a small saucepan and cook on medium-high heat for about 5-10 minutes. Just a bit of stirring prevents any sugar from burning and enables the flavours to really blend. Patiently allow the syrup to cool for 30-45 minutes. Once cooled, you simply pour it into a jar or other sealed container and place it in the fridge for later…oh who am I kidding, make yourself a latte!
Tips and Tricks:
- Store this syrup in the fridge for about 2 weeks. I can guarantee, it won’t last that long.
- Add as little or as much syrup to your coffee or latte as you like!
- Drizzle some syrup on top of your whipped topping for extra flavour.
- Combine this latte with these perfect Pumpkin Pie Cupcakes or this Vegan Apple Pie for even more fall flavours.
- The syrup will settle as it sits in the fridge. Before adding to your coffee, shake well or stir the syrup with a spoon.
The perfect blend of brown sugar, nutmeg, cloves, cinnamon, and pumpkin. Add as little or as much as you'd like to your coffee with hot milk.
- 1 cup light brown sugar, packed
- 1 cup water
- 2 tbsp pumpkin puree
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp vanilla
In a small saucepan, add all of the ingredients and stir.
Bring syrup to a light boil on medium-high heat (about 5-10 minutes). Once the syrup begins to boil, allow to boil for 2 minutes.
Remove from heat and allow to cool for about an hour.
Store in the fridge in an air-tight container for up to two weeks.
Combine 1/3 cup hot coffee with 1 cup hot milk. (You can also use leftover coffee from the morning.)
If using leftover coffee, place cold coffee and cold milk directly into a microwave safe coffee mug and heat in microwave for about 1 minute 30 seconds.
Add 2 tbsp of pumpkin spice syrup and stir. You can add more or less to your liking.
Swirl whipped cream on top of your latte. Sprinkle cinnamon or nutmeg. Drizzle some extra syrup, or any other topping you can think of! Be creative.
Refrigerated syrup will settle. Before each use, ensure you shake or mix the syrup so all that pumpkin spice goodness is evenly dispersed. You don't want to miss out on the flavour!