Autumn is here, and so is the pumpkin season. The season of pumpkin bread, pies and lattes. And a pumpkin spice latte is exactly what we're thinking of with this homemade pumpkin spice syrup recipe. If you are craving a cup, you no longer have to go to a coffee place where they make you one from an artificial syrup, but you can enjoy one in the cosiness of our home, using a syrup from clean and delicious ingredients. This recipe is simple, quick, and you'll absolutely love it.
Nutrition (1 serving)
- 472 kcal
- 117,8 g carbohydrates
- 0,2 g fats
- 2,7 g protein
Per 1 portion
- 1 cup pumpkin puree
- 1 cup coconut sugar
- 1 tbsp vanilla sugar
- 15 drizzles vanilla extract
- 1 tbsp cinnamon
- 2 cups water
- 1 tsp of dried ginger
- 1 tsp cloves
- 2 tsp instant coffee
- 150 ml water
- 100 ml plant based milk
Instructions
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Add pumpkin puree, coconut sugar, vanilla sugar, cinnamon, dried ginger, cloves and water to a pot.
👉🏻 You can substitute the coconut sugar with cane sugar.
👉🏻 To make the pumpkin puree, wash and roast a pumpkin and then blend it.
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Stir continuously, bring to a boil and cook for approximately 5 minutes.
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Add the vanilla extract.
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Leave the syrup to cool, then strain it through a sieve.
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Store it in a jar in the fridge. If you use an airtight jar, you can keep it in the fridge for 7‑10 days. If you want to keep it for longer, you can do the following:
👉🏻 Sterilise the jar and the lid and pour the syrup in when it's still hot → will last for 2‑3 weeks.
👉🏻 Pour it into an ice mould tray and freeze it. You can keep it for 2‑3 months this way. To defrost it, add it to a hot coffee or milk.
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Then you can simply add the syrup to your coffee and enjoy. We chose our instant coffee which is super easy to make - just pour hot water over it and you're good to go. But if you want to level up your coffee break, we recommend our Vilgain freshly roasted mix of Brazil and El Salvador. Enjoy!
PS: You can find the full recipe for a homemade pumpkin spice latte here.
