OH those PSL’s!!! Guess what. There is no pumpkin in Pumpkin Spice Latte’s but when you add it into your own homemade pumpkin spice syrup, there is. As an added bonus, the pumpkin makes the pumpkin spice syrup so rich, warm and pumpkin spicy that you will want to dip in with your spoon and forgo the coffee! Well, that’s a bit extreme, but this stuff is simply amazing.
When you make your own pumpkin spice syrup, you know exactly what ingredients are in it and you can choose how much to add, which can be helpful if you are watching sugars, calories etc.
All you need is the Pumpkin Spice Syrup recipe!
Ingredients
- 1 Cup Water
- 1 Cup Sugar (1/2 brown, 1/2 white)
- 1/3 Cup Pumpkin Puree
- Either: 1 1/2 T Pumpkin Spice Mix OR
- 2 whole cinnamon sticks
- 1 T whole cloves
- 1/2 whole nutmeg
- 1 “thumb length” piece of fresh ginger
- 1T whole allspice
Instructions
Add the first three ingredients to a small saucepan (water, sugars, pumpkin).
Bring to a gentle boil, stirring every 30 seconds or so, you don’t want to walk away yet. Once the mixture has come to a boil and the sugars are completely dissolved, turn the heat down to a very low simmer.
Now add EITHER the Pumpkin Spice Mix OR the whole cinnamon, cloves, nutmeg, ginger and allspice. Stir to mix.
Allow the syrup to continue to simmer, uncovered until it is reduced by half. What I mean by this is, in the end you will have half the amount of liquid as you started with. This makes the syrup, “syrupy”.
Warning!! Your house will likely smell like a pumpkin spice candy factory at this point! Your neighbors may begin to gather.
Once the syrup has reduced by half, cover and allow the syrup to cool completely in the pan for an hour or more.
When mixture is completely cool, pour through a sieve or a strainer to remove the large spices. Some of the pumpkin puree will also be caught in the strainer which is ok, but I like the pumpkin in the syrup so I use the back of a spoon to move it through with a back and forth motion against the pumpkin and strainer. Try it either way and see which you like best!
Pour the syrup into a glass jar or bottle and store in the refrigerator for up to a week. Trust me! It won’t last that long!!
Use for Pumpkin Spice Lattes, give as a gift, over pancakes, in milk for a creamy, dreamy nighttime treat, to make pumpkin spice pudding, on French toast, over yogurt, with fresh fruit like pears, peaches or cooked apples, and on and on…
I’d love to hear about the ways you’d use your pumpkin spice syrup!
Other Pumpkin Spice Recipes
Notes:
You can always double the recipe.
Sometimes I let the mixture simmer for another 20-30 minutes, covered once I have reduced it. I like getting as much of those spice flavors infused into the syrup as possible.
You can use the strained, leftover whole spices by adding them to a couple cups of milk of choice or cream and allowing that mixture to sit in the refrigerator for a day or two. You can then use it in your coffee as pumpkin spice creamer!
