A delicious pumpkin spice latte starts with homemade pumpkin spice syrup that contains REAL pumpkin and homemade pumpkin pie spice! Take your autumnal drinks to the next level with this easy to make, barista-level syrup.
I am no longer ashamed to say that every autumn I look forward to a pumpkin spice latte. The caveat being that it must be a pumpkin spice latte that I make at home. I want a flavored latte to have strong espresso and deeply spiced flavor with no curious aftertaste. This is where a homemade pumpkin spice syrup comes in. I love that this recipe contains real pumpkin and not just homemade pumpkin pie spice. So brew yourself a strong pot or an espresso, steam some milk, and let’s get going!
INGREDIENTS NEEDED TO MAKE PUMPKIN SPICE SYRUP
- – Sugar and water
- – Canned pumpkin puree (not pumpkin pie filling)
- – Pumpkin pie spice (store bought or homemade!)
STEPS FOR MAKING HOMEMADE PUMPKIN SPICE SYRUP
- 1. Combine ingredients in a saucepan.
- 2. Bring the mixture to a boil and then let it reduce until syrupy.
- 3. Cool the mixture to room temperature.
- 4. Strain the mixture through cheesecloth to remove the solids (this step is optional).
- 5. Store in a bottle or container in the refrigerator.
MORE PUMPKIN RECIPES
- – Homemade Pumpkin Pie Spice
- – Pumpkin Spice Bread with Crumb Topping
- – Pumpkin Chocolate Chip Muffins – coming soon!
- – Pumpkin Cheesecake with Greek Yogurt Whipped Cream – coming soon!
- – Classic Pumpkin Pie – coming soon!
Homemade Pumpkin Spice Syrup
A recipe for pumpkin spice syrup to flavor drinks with using real pumpkin puree and spices!
Equipment
- 1 kitchen scale
- 1 set of measuring spoons and cups optional
- 1 small saucepan
- jar or bottle for storage
Ingredients
- 1 cup (240 grams) water
- 1 cups (200 grams) sugar
- 1 tbsp (6 grams) pumpkin pie spice
- 1/4 cup (57 grams) pumpkin puree
- 1 tsp (5 grams) vanilla extract
Instructions
Prepare the ingredients
- In a small heavy-bottomed saucepan, combine the water, sugar, pumpkin pie spice, puree and vanilla extract.240 grams water, 200 grams sugar, 6 grams pumpkin pie spice, 57 grams pumpkin puree, 5 grams vanilla extract
Make the syrup
- Set the pot of ingredients on the stove over high heat. Bring the mixture to a boil, stirring occasionally. Lower the temperature and let the syrup reduce on a medium low heat for about 20-30 minutes. The syrup will be slightly thickened.
Storage
- If you prefer to strain out any solids from the syrup, let the mixture cool to room temperature first. Pour the syrup through a fine mesh strainer lined with cheesecloth into a container.
- If you would rather not strain, just take not that the solids in the syrup will separate as the mixture cools, Simply shake the syrup before using.
- Store the syrup in an airtight container in the refrigerator for up to 1 month.
