This syrup is pretty much all I could want, for a fraction of the price. It’s too easy — it comes together in 5-10 minutes of active cooking and another 20 minutes of cooling time, and that’s it. And it tastes almost exactly like the famous coffee-house version. The recipe below makes exactly one pint. After a few trial versions, I added a bit of brown sugar for depth, and increased the pumpkin somewhat. I read an article the other day about how Americans don’t actually like the taste of pumpkin when we order pumpkin spice lattes, but rather the spices — I beg to differ. I love pumpkin! Well, maybe not straight out of the can. But I felt the syrup was more balanced with a bit more pumpkin puree.
Anyway, feel free to halve the pumpkin if you prefer a flavor profile that’s more pumpkin spice and less pumpkin.
Homemade Pumpkin Spice Latte Syrup
Recipe based on Annie’s Eats and A Beautiful Mess
Yields one pint (two cups)
1 1/2 cups water
1 cup granulated sugar
1/2 cup dark brown sugar
4 cinnamon sticks (or 1 tsp cinnamon, or a combination thereof)
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 cup canned pumpkin
- Combine water and both sugars in a saucepot and bring to a boil. Whisk in sugar until it dissolves, then reduce heat to low.
- Add cinnamon sticks, ginger, nutmeg, cloves, and pumpkin, and whisk vigorously to combine. Let simmer for about 5-10 minutes, stirring constantly. Do not let it come to a boil. Turn off the heat and let cool for 10-20 minutes on the stove.
- Strain through a fine mesh strainer and store in the refrigerator, or use right away!
For a pumpkin spice latte, steam 6 ounces of milk until hot, then pour over 1 ounce of espresso. Mix in 1 tbsp of this syrup, and serve. (Personally, I use about 1-2 tbsp per 10-12 oz cup of coffee, with just a few ounces of milk.) This has lasted me since I made it about two weeks ago and is still going strong. It’s also great in chai tea.
For more inspiration, visit our Fall Baking Pinterest board.