The fall chill in the air means it is time for a Pumpkin Spice syrup recipe.
If you are looking for a Pumpkin Spice Syrup Recipe or a Pumpkin Spice Latte recipe, this is it! After experimenting with different recipes, I have developed a perfect blend of spices that is ideal for creating pumpkin spice coffee drinks, lattes,tea and spiced cider.
Even though there is no pumpkin in this recipe, its flavor is reminiscent of a slice of pumpkin pie at Thanksgiving dinner; better tasting than anything you can buy at the store, and it is free of artificial ingredients and preservatives!
This recipe is quick and easy to make! Whip up a batch to impress your dinner guests, or make several jars of syrup to give as a hostess gift this holiday season.
Pumpkin Spice Syrup Recipe:
1 1/4 cup Sugar in the Raw or organic cane sugar. (or 1 cup granulated cane sugar*)
1 cup firmly packed brown sugar
2 cups of water
3 tsp ground cinnamon
¼ tsp ground ginger
1 tsp ground nutmeg
1 tsp salt
1 tsp vanilla
(There is no pumpkin in this syrup, but you will be surprised how much it tastes like pumpkin pie. Also, see note below.)
- Sanitize a Ball canning jar and lid (or any other sealable container).
- Place all ingredients in a medium-sized sauce pan.
- style=”text-align: justify;”>Heat syrup mixture on medium heat until almost boiling, stirring often.
- Simmer syrup mixture for 10 minutes. *Do not allow syrup to come to a hard boil or cook too long, you just need to heat through to dissolve the sugar and blend the ingredients. Over heating the sugar will cause it to crystallize and make the syrup less smooth (goopy).*
- Take sauce pan off stove, add vanilla and allow to cool 5 minutes
- Pour into the Ball jar; you may want to pour through a filter to filter out undissolved spices.
- Lid; and it’s ready to serve!
Best stored in refrigerator.
Add to your coffee, latte, brewed cocoa, cider, tea, or milk; top with whipped cream:
12 beverage oz = ~ ¾ ounce of syrup
16 beverage oz = ~ 1 ounce of syrup
20 beverage oz = ~ 1 ½ ounce of syrup
Top with homemade whipped cream sprinkled with nutmeg. Enjoy!
- For best results, use fresh spices. If you use cinnamon from a large container that has been in you cupboard for 4 years, your results will be less tasty than if you use a fresh cinnamon from your local spice shop.
- Depending on your personal preferences, you may want to pour the syrup through a fine strainer if your spices are not finely ground.
- I experimented by adding ¼ cup of pumpkin to the sauce. It was good on the first day, but it separated and wasn’t as tasty on the second day. If you do decide to make a version with pumpkin, I recommend using pumpkin pie mix rather than canned pumpkin or be sure to add ½ cup more sugar.
You may also be interested in my Vanilla Flavored Syrup Recipe
- 1¼ cup Sugar in the Raw (*or 1 cup white granulated sugar*)
- 1 cup firmly packed brown sugar
- 2 cups of water
- 3 tsp ground cinnamon
- ¼ tsp ground ginger
- 1 tsp ground nutmeg
- 1 tsp salt
- 1 tsp vanilla
- Sanitized Ball canning jar and lid (or any other seal-able container).
- Place all ingredients in a medium sized sauce pan.
- Heat syrup mixture on medium heat until almost boiling, stirring often, and simmer for 10 minutes. *Do not allow syrup to come to a hard boil or cook too long; the sugar may begin to crystallize and will make the syrup less smooth.*
- Take off stove, add vanilla and allow to cool for 5 minutes
- Pour into the sanitized glass container of your choice; lid; and it’s ready to serve!