Best Pumpkin Spice Latte Syrup Recipes

Pumpkin Spice Latte Coffee Syrup image

Provided by CollegeCooker

Time 20m

Yield 24

Number Of Ingredients 10

1 ½ cups water
1 cup pumpkin puree
1 cup brown sugar
1 cup white sugar
2 tablespoons pumpkin pie spice
1 tablespoon ground cinnamon
1 ½ teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground allspice
3 tablespoons vanilla extract

Steps:

Bring water, pumpkin puree, brown sugar, white sugar, pumpkin pie spice, cinnamon, ginger, nutmeg, and allspice to a simmer in a saucepan over medium heat. Cook and stir until thickened to syrup consistency, 10 to 12 minutes. Remove saucepan from heat and cool syrup, about 5 minutes. Stir in vanilla extract; cool to room temperature.

Nutrition Facts : Calories 66.9 calories, Carbohydrate 16 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 27.3 mg, Sugar 14.8 g

Healthier Homemade Pumpkin Spice Latte & Coffee Syrup image

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 7

1 cup water
1 cup pure maple syrup*
3 tablespoons pumpkin puree
1/2 thumb-sized piece of fresh ginger
2 5- inch cinnamon sticks
1 teaspoon whole cloves
1/2 teaspoon ground nutmeg

Steps:

Add all ingredients to a small saucepan over medium-high heat. Cook, stirring occasionally, until the mixture begins to boil. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat and let sit for another 10 minutes.
Place a fine-mesh sieve over a bowl or large jar and strain syrup. Discard solids. Pour into an airtight storage container and transfer to refrigerator. Contents may settle, so just give it a quick shake before enjoying pumpkin spice deliciousness in your morning coffee or latte. I like 2-3 tablespoons of syrup stirred in to each cup, but you may prefer more or less. Make it your own!

PUMPKIN SPICE LATTE SYRUP image

Number Of Ingredients 8

1/3 cup pumpkin puree (fresh or canned)
1 cup sugar
1/2 teaspoon vanilla
1 1/4 cups water
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ground ginger

Steps:

Combine all ingredients in a saucepan and bring to a boil. Cook over medium heat, stirring occasionally to keep syrup from burning. Let mixture cook together until it becomes syrup-y and begins to coat the spoon (for about 10-15 minutes), then remove from heat. Refrigerate in a heat-proof container. The syrup will thicken a bit in the refrigerator, but will become syrup-y again when heated. To make pumpkin spice latte, heat syrup with milk (about 2 cups of milk and 2-3 tablespoons of syrup, depending on how much milk or creamer you want to use and how pumpkin-y sweet you want your latte. I usually use about 2 tablespoons syrup + 2-3 tablespoons of heavy cream to cut down on the sugar.). Pour into a blender or whisk until frothy, for about ten seconds (to make it thick and prevent the pumpkin from settling on the bottom). Pour into cup and stir in about 1/2 cup or more of strong, hot coffee. Top with whipped cream, a swirl of caramel sauce, and a sprinkle of cinnamon, pumpkin pie spice, or nutmeg. Enjoy!