Homemade Pumpkin Spice Syrup | The BEST for PSL
Give your drinks a taste of fall with this Homemade Pumpkin Spice Syrup Recipe! Perfect for lattés, cocktails, and more!
Equipment
- 1 Stovetop
- 1 Small Saucepan
- 1 Spoon or Whisk - to stir
- Cheese Cloth - recommend 90 grade
- Container with Lid
- Fridge - optional, to store
Ingredients
- 1 cup Water
- 1 cup Granulated Sugar
- 2 tbsp Pumkin Puree
- 1 tsp Pumpkin Pie Spice - see notes below
- 1 tsp Vanilla Extract - check out our Vanilla Extract
- 1 Vanilla Bean
Instructions
- Grab a medium saucepan and pour in the water and sugar. Heat on medium heat and stir to mix. Heat for approximately 5 minutes stirring occasionally until the sugar is dissolved.
- Next, add in the pumpkin puree and pumpkin pie spice. Continue to heat over medium heat for 10 minutes, stirring frequently until the mixture is well combined and a bit thicker.
- Take the vanilla bean pod, slice vertically, and scrape out the tiny black vanilla caviar within. You can discard the empty vanilla pod.
- Remove your saucepan from the direct heat and stir in the vanilla extract and vanilla caviar.
- Let the syrup cool for a couple minutes then strain (recommend 90 grade cheese cloth). This removes any solid pieces.
- The syrup is immediately ready to use in your next latté or other beverage of choice
- For storage: Let the syrup cool to room temp before storing in an airtight clean container (I like to use flip top jars). The syrup will stay fresh in a refrigerator up to 2 weeks.
Video
Notes
You can purchase Pumpkin Spice in the spice section of any baking aisle, or make your own by using:
½ tsp Ground Cinnamon, ¼ tsp Ground Nutmeg, ⅛ tsp Ground Ginger, ⅛ tsp Ground Cloves.