Pumpkin Spice Coffee Syrup Recipe 

While waiting impatiently for my pumpkin seeds to dry today I decided to make some pumpkin spice coffee syrup. I considered buying some but realized I had everything to make my own! Other than a nice pump container to keep it in. Which I worked around. This type may not last as long as commercial syrup but at least I know exactly what is in it and it tastes great! You can also use this thin syrup in place of regular syrup, to replace honey in Fall baking, etc. It isn’t limited to just coffee! 

Read all the instructions to make sure you have all the tools and ingredients you need before beginning!

You will need: 

*1 1/2 cup water

*1 cup brown sugar 

*1 cup granulated sugar. You can switch out sugars to suit your needs, tastes, etc. I used white sugar as I ran out of Tamarind. 

*1/3 cup pumpkin purée 

*1 tablespoon vanilla extract

*2 teaspoons cinnamon

*2 teaspoons pumpkin pie spice 

Add sugars and water to a pot. Turn onto medium heat and whisk for a few minutes until the sugars fully dissolve. 

Add spices! You can use more or less than listed to suit your tastes. Whisk a bit before adding the pumpkin.

Add in pumpkin and whisk for a minute. I used homemade purée so it never really got creamy like canned purees can. 

Reduce heat to low so the concoction will not boil and then continue whisking to prevent burning. Simmer 8-10 minutes. I did ten minutes due to my homemade purée not breaking down as easily as store bought. 

Once finished immediately strain using a fine strainer or cheesecloth. This worked for me. 

It helps to do it in sections as it can clog. 

Use a spoon to scrape the bottom and help flow. 

Add vanilla extract to syrup and stir well when finished straining. You can add it before straining but I prefer this method. You can save the chunky leftover bits of purée and spices to bake with.

Place in containers! I didn’t have anything with a pump so I used this bottle. It’s actually kind of fun and makes me feel all witchy! 

The rest I added to jars. 

This should stay for about a month based on your home temperatures, etc. Adding a spoonful of honey to the mix while cooking can help preservation as well. Alternatively, you can refrigerate the mix for 3-4 months but it may come out thicker and in larger portions so be careful when pouring. Enjoy! 

Advertisements

2 thoughts on “Pumpkin Spice Coffee Syrup Recipe 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s