This lightened up homemade pumpkin coffee syrup is so simple to make, yet packs a real flavour punch. It’s the perfect syrup to make your very own pumpkin spice lattes at home!
You guys, how have I seriously NEVER made coffee syrup before?!
It’s literally life changing.
And the best thing about this coffee syrup?
It isn’t full of sugar, so we can drink pumpkin spice lattes all Autumn long and not rot our teeth – win, win I’m sure you’ll agree 😉
Also….. I did my first pour shot!
I admit, pour shots (or anything moving) actually kind of scare me. Sure I can set up a static shot and take it on the tripod, but I don’t have great co-ordination, so I’ve been kinda worried they’d turn out to be rubbish – even with my remote shoot and tripod.
And guess what? It wasn’t that hard! Although there’s obviously room for improvement; I’m pretty chuffed with my first attempt!
(Scroll down to see the animated GIF I made!)
Anyways, enough about food blogger milestones: let’s talk about this spicy, sweet syrup which will transform your normal morning coffee into something oh-so-much-better. 😀
I did some research the other day into Starbucks Pumpkin Spice Latte’s and do you know what? There’s NO PUMPKIN in them.
Just a load of artificial stuff, probably things you wouldn’t choose to eat normally. I wish I could say I’m never going to buy one again, but they are still good… I think I’m just going to have them a lot less because in every other area of my life I don’t eat/drink processed things.
They will become a very rare treat. Man, how to burst a bubble. Don’t Google stuff guys. You’ll realise your whole life is a lie :'(
However, since I developed this super awesome syrup, with ACTUAL pumpkin in, it means that you can have a homemade PSL which is as close to a Starbucks one as I’ve ever tasted.
So, what’s in my pumpkin syrup? Light brown sugar, sweetener, pumpkin purée, spices and water. That’s it. I’ll bet you have all the spices in your kitchen already.
Don’t be afraid that the water will dilute all the flavours and make it taste awful – once you’ve boiled it up, it thickens beautifully and has an intense, spicy flavour.
Another thing? There really isn’t that much sugar in this recipe. A 1/4 cup light brown to give that rich, caramel note; but in place of the white sugar I’ve seen in countless other recipes, I used sweetener – and you really don’t notice the difference.
I’m pretty sure you could drizzle this syrup all over pancakes, porridge, waffles, ice cream…. anything that you want to spice up. But since I made it primarily for coffee, I guess I’d better share my Pumpkin Spice Latte recipe too, eh? 😉
(This pumpkin spice latte is skinny as well – I used sweetener and skimmed milk. However, you can use full fat milk and sugar, just substitute as necessary.)
Start with 2 tablespoons of my sticky, sweet, rich pumpkin syrup…
Add in 1-2 shots of espresso, some warm, frothy milk and sugar/sweetener to taste. Then be amazed as you close your eyes and imagine you’re actually sitting in a coffee shop… in your dressing gown.
OK, maybe not. Pretty sure you’d get some strange looks sat there in your PJs.
Actually I think you should make this syrup, place it in a padlocked cupboard and then when you want to make one, run and hide because these are too good to share.
Side note: I have an espresso maker, so I’ve written the recipe as I make it. If you don’t have a coffee machine, make a shot’s worth of coffee (75ml) and in place of frothy milk, warm milk in the microwave for 30-40 seconds. Then make as per instructions.
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- For the pumpkin coffee syrup
- ¼ cup (7g) sweetener
- ¼ cup (50g) light brown sugar
- ⅓ cup (90g) pumpkin puréé (not pie filling)
- ½tsp ground cinnamon
- ¼tsp ground nutmeg
- ¼tsp ground cloves
- ¼tsp ground ginger
- ¾ cup (180ml) water
- For the pumpkin spice latte:
- 1-2 shots freshly made espresso
- 2tbsp homemade pumpkin syrup
- Sweetener/sugar to taste
- ½ cup + 2tbsp (150ml) milk, frothed (I used skim)
- Cinnamon to garnish, optional
- To make the syrup: place all ingredients into a medium sized pan and place over a medium heat. Stirring continuously, bring to a boil and then turn down to simmer for 3-4 minutes until thickened*.
- Once thickened, remove from heat and leave to cool for 30 minutes before transferring to a jug/container to cool completely.
- Syrup will keep in an airtight container, in the fridge for 1 week.
- To make the pumpkin spice latte:
- Place 2 tablespoon of syrup into the bottom of your mug. Add 1-2 shots freshly made espresso and stir until combined.
- Add in sweetener/sugar to taste, if required.
- Stir in warm milk until combined, then add the frothy top. Sprinkle with cinnamon, if desired.
- Serve immediately.
*As you're stirring you will definitely feel the syrup becoming thicker, but this does not thicken to a consistency which would properly coat the back of a spoon as is normal with syrups, it's slightly runnier, but it gets thicker as it cools.