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Homemade vegan pumpkin spice latte syrup


People have the apple vs. pumpkin debate in the fall... and I just don't get it. Apple and pumpkin are the two greatest flavors of the season, and I will never choose between them! Pumpkin spice lattes are basically a necessity for a 20-something girl in the northeast US like myself. But, I'm not trying to spend $7 every time I want one, and news flash - the PSL syrup at Starbucks contains milk. Why?! There are some fun boutique coffee shops that do their own spins, but I'd rather make my own.


The best part is that I don't have to reserve it for pumpkin spice lattes... a squirt of this pumpkin spice syrup in your drip coffee or cold brew will have you feeling festive even if it isn't a special occasion.


Ingredients (makes about 3/4 cup of syrup):

2 tbsp canned pumpkin (not pumpkin pie filling - unsweetened pumpkin)

1/3 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, clove, and ginger)

1/2 cup water

1/2 cup sugar

  1. Add the pumpkin, water, and and pumpkin pie spice to a blender and blend on high briefly to make a beautiful orange liquid.

  2. Add the blended mixture to a small saucepan with the 1/2 cup sugar. Bring the mixture to a boil, then reduce to a simmer. Simmer uncovered for 10-12 minutes, stirring occasionally. It should thicken to a thin syrup consistency. It will thicken more upon cooling.

  3. Pour the syrup into your container of choice. I put mine into a 1 cup mason jar and added a pump lid for easy dispensing into my coffee, but you can store it in a jar and use a spoon as well.

Add as much of the syrup as you like to your latte, coffee, cold brew, or more. It would be delicious over vanilla ice cream or pancakes!




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