Pumpkin Coffee Syrup {with homemade Pumpkin Spice Latte!}
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!
Ingredients
- For the pumpkin coffee syrup
- 1/4 cup (7g) sweetener
- 1/4 cup (50g) light brown sugar
- 1/3 cup (90g) pumpkin puréé, not pie filling
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 3/4 cup (180ml) water
- For the pumpkin spice latte:
- 1-2 shots freshly made espresso
- 2 tbsp homemade pumpkin syrup
- Sweetener/sugar to taste
- 1/2 cup + 2tbsp (150ml) milk, frothed (I used skim)
- Cinnamon to garnish, optional
Instructions
- 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.
Notes
Recipe by Annie of Annie's Noms *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.