That’s right, baby. It’s pumpkin spice season, and we are so here for it. Don’t let the nay-sayer’s ruin your fall festivities, enjoy all the pumpkin spice lattes while you can.
However, we all know how pricey it is going to Starbs/Dunks and spending money on pumpkin flavored drinks, so why not make your own?
It’s easy, lasts 4-6 weeks in the fridge, and it’s way better for you than the processed syrups you get in the store (and did we mention it’s WAY cheaper? like waaaay cheaper).
Not only does it taste amazing in coffee, you can add it to pancakes, waffles, french toast, you name it. It’s like fall in a jar, plus it’s vegan.
Just look at the pictures below and tell us it doesn’t look like sweet, pumpkin spice heaven…
*slow jazz plays in the background*
It’s thick like syrup but smells like cinnamon pumpkin caramel swirl. We’re drooling just typing this.
Whoa now, don’t get too excited. You have to set about 15 minutes aside to make it first, so check out the recipe below and get on our pumpkin spice coffee train…
Pumpkin Spice Syrup
- 1 1/4 cup water
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 1/2 tsp cinnamon
- 1 tsp of pumpkin pie spice
- 1/4 cup of pumpkin puree (not canned pumpkin pie filling)
- 1/2 tsp vanilla extract (stirred in after its done cooking)
And a cute glass jar to store it in. Make sure it seals and is able to handle heat.
- Combine water and sugars in a medium saucepan. Bring to a boil and let simmer until sugars fully dissolve (about 3 min).
2. Whisk in all the spices and the pumpkin. Let simmer for about 10 minutes (DON’T let it come to a boil)
3. If you want a smoother sauce, use a fine mesh strainer (or a cheese cloth) to strain the syrup into your jar (you don’t HAVE to strain it but it mixes into the coffee much better when strained).
And that’s it. You just made your very own Pumpkin Spice syrup. It’s made with real pumpkin, and it’s vegan/gluten-free! You get the full bodied flavor of fall minus the processed syrup and additives. You can give it as a gift to your friends, or enjoy it all yourself.
Refrigerated, the syrup will last 4-6 weeks, and this recipe yields about 2 cups worth of pumpkin spice flavor to enjoy.
So go on, drizzle it on your pancakes this weekend while you enjoy a nice warm cup of pumpkin spice coffee.
Until next time,
Kelsey of Lees and Clements’ Market
Recipe adapted from Deliciously Yum.