Do I really have to type up a description for this one after tagging it with such a long title? 🙂
It’s that time of year again when everyone is talking about the Pumpkin Spice Latte. If I’m not the only food blog you read (at least I’m hoping you’ve discovered all of those other fabulous blogs out there) then I’m sure you have come across recipes for a homemade version already. But, what if you do not like the pumpkin spice lattes, yet would still like to enjoy a homemade pumpkin spice drink?
If you only take notice of one sentence in this entire post, please read this: This pumpkin spice syrup is not reserved solely for pumpkin spice lattes. It’s true! If you do not like lattes, or coffee drinks – or you prefer cold drinks over hot, whatever your preference, you can probably find use for this syrup. (Unless, of course, you do not like pumpkin spice drinks, then go ahead and click on out of here!) 😉
The first use I made out of the pumpkin spice syrup was adding it to my homemade iced coffee. The iced coffee brew is already strong enough, so adding equal parts milk, toddy (iced coffee) and then about 1/4 cup syrup is all I needed! Served over ice cubes, it was the perfect kick-start to my morning! The next day, at the advice of a friend, I mixed the same concoction up in my blender for a pumpkin spice blended coffee drink.
Use this syrup as you wish. Go ahead and create your own homemade version of Starbucks’ favorite treat, blend it into your iced coffee, stir it into a glass of milk or throw a splash of it in some white hot chocolate. If you get even more creative, let me know how you end up putting this divine syrup to use! But, most of all…enjoy!!
- 1 1/2 cups water
- 1 1/2 cups sugar
- 4 cinnamon sticks
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 3 tablespoons pumpkin puree
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Heat the water and sugar in a medium saucepan over medium heat, stirring until the sugar is fully dissolved. Use a whisk to stir in the remaining ingredients. Turn down the heat to medium-low and cook for about 6 minutes, stirring frequently. Try not to let the mixture come to a boil.
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Place two thick paper towels on top of each other into a fine mesh strainer set over a large measuring cup. Strain the syrup through the paper towel lined strainer. (Cheesecloth and coffee filters work well here, too.) Pour the strained syrup into a storage bottle with a lid and keep in the refrigerator.
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To make a hot pumpkin spice latte:
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Stir together 1 1/2 tablespoons of syrup to each shot of espresso. Add frothed milk and stir to combine.
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To make an iced pumpkin spice latte:
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Stir together 1 1/2 tablespoons of syrup for each shot of espresso, then add desired amount of cold milk. Serve over ice cubes.
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To make a pumpkin spice iced coffee:
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Stir together 1/2 cup of milk to 1/2 cup toddy (iced coffee), then mix in 1/4 cup syrup. Serve over ice.
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To make a pumpkin spice blended coffee:
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Stir together 1/2 cup of milk to 1/2 cup toddy (iced coffee), then mix in 1/4 cup syrup. Pour into a blender, add 2 cups ice and mix until well blended. Optional: Add a teaspoon of white chocolate powder when blending.
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Other options: Add a splash to hot coffee, hot chocolate, smoothie, etc.
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Source: Adapted from Cook Like a Champion
![Coffee Syrup [Liquid Sugar for Cold Drinks]](https://www.seededatthetable.com/wp-content/uploads/2014/08/Simple-Syrup-for-Iced-Coffee-2-150x150.jpg)
Wow… thanks for sharing this! I plan to make a batch this weekend and use it in my coffee. I do enjoy the occasional PSL from Starbucks, but this is much more cost-effective.
Thanks for the linkback to my recipe. And that pumpkin syrup sounds great!
This is fantastic! So excited to try it!!
Love it! I am officially addicted to the pumpkin spice latte, but could live without the accompanying price tag. Any idea how long the syrup would keep in the fridge? Thanks!
I want to make this and use it on everything for the rest of my life!! Thanks so much for the recipe!
Awesome! Super excited to try this!
What a good idea! I love pumpkin spice chai tea. It’s spicy and delicious!
This is absolutely brilliant! Pumpkin Spice Lattes at home!
Can you use honey instead of the sugar? And if so, how much would you use?
You probably can, but it would probably alter the taste a little. I am not a big fan of honey, so I’m pretty sensitive to it’s taste and probably wouldn’t like this syrup if I used honey instead. It also might make it too thick. Not sure as I haven’t tried it myself. If you try it, make sure to come back and let us know how it turned out! 🙂
Made this early this morning before church & LOVE IT!! More than other pumpkin latte recipes! I think this may be my new go to syrup!!
Thanks!
Janelle
Looks great, I’ll try it with Splenda, and then use it in my tea, both hot and iced!
Hi, I was just wondering how you make your espresso and frothed milk? Thanks!
Hi Angie,
I do not own an espresso or froth machine, so I use a strong brew coffee and microwave my milk in a jar to steam it. (Pour the amount of milk you want for your cup of coffee into a jar, not to exceed half the jar, and put a lid on it. Shake for 30 seconds, take the lid off, then microwave for 30 seconds. You’ll have a frothy milk!) 🙂
If I used ground cinnamon instead of sticks, would I still need to strain it?
yes, the puree is what you’re straining out
So I stumbled across this recipe weeks ago and didnt make it, and last night I was flipping through my bookmarks and on a whim, got up and made it at 11:30. This is now my favorite drink additive and I LOVE IT!! Great recipe, FIVE STARS!!
So glad you liked it! Especially for making it late at night! 😉
Maybe I missed it, but how long would this last if kept in the fridge?
I’ve used it up in about two weeks. After that, I’m not sure. 🙂
Hi, Nikki. Just made this yesterday. It took awhile (about an hour) for the syrup to strain. Is that typical?
Hi Mary Jane, no that is not normal. Did you push on it with a spatula or just let it sit there and drain? I should probably add instructions to push/stir with spatula to force the liquid through the strainer. Sorry it took so long!!
Do you have any idea how long this keeps?
I have kept mine in the fridge for 2-3 weeks before using it up. I’m guessing up to a month.
Tried this last night in a mug of hot chocolate with home made marshmallows – love it! So much so that I couldn’t resist raving about it on my blog. http://www.alaynascreations.blogspot.com/2012/10/pumpkin-31-days-day-7.html
Thanks so much for sharing the recipe!
haha! Thanks, Alayna!
Any of you found that the syrup would crystalize in the fridge? Not all, but some of mine would at the bottom of the mason jar…
I ran across this looking at your pumpkin recipes (you had me at pumpkin), but the link to the recipe doesn’t seem to be active. Can you re-post or send me the link to the syrup? Thanks so much for all the inspiration with your recipes!
Hi Amy! So sorry! Some of my recipes disappeared after I converted to a new template and this happened to be one of them. I added it back. Thank you!
Maybe I’m blind, but I can’t find the actual recipe! What am I missing! 🙂
Hi Mildred,
Sorry about that! You are not blind… 😉 Some of my recipes disappeared when I converted my site to a new template. I’m slowly finding them as people comment and adding them back. This was one of them, so thank you!! Recipe is back!