Fall fare- Pumpkin spice Syrup

We are kicking off our Thanksgiving with all things Fall. That includes, pies, stuffing, a great squash recipe and hot drinks! First up, the ever cliche pumpkin spice latte… but seriously they are yummy.

Sources say 1934 was when pumpkin spice first started to rise in popularity as it could make bland ration food, during war time lockdowns exciting. Sound vaguely familiar … But I will skip some of the more interesting wartime combinations like pumpkin spice Spam.

Thankfully we don’t have to worry about pumpkin Spam anymore but if your like me and do indulge every now and them at the local coffee shop, then chances are, you have tried the notorious harbinger of Fall. – pumpkin spice latte.

I love the rich flavoured coffees on cold days….but at $4 bucks a pop and rising it does break the bank pretty fast. Now I have tried some so called healthy PUMPKIN spice lattes online made with real pumpkin purée. True – it was beautiful orange, topped with whip cream but was a Pinterest fail. It felt like I was eating a sweet soup. Thick and pulpy. This was suppose to be a latte people.

Solution – is to make the syrup that the coffee shops use. This solution had multiple benefits aside from me not spending $4 bucks a pop, this would not be laden with preservatives and dyes, plus you can make it in a snap before you leave the house! Bonus.

Pumpkin spice Syrup

  • 1 1/2 cups water
  • 1 1/2 cups superfine sugar
  • 4 cinnamon sticks
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1 tsp ground nutmeg
  • 2 tablespoons pumpkin puree

Combine the water and sugar in a saucepan.

Simmer over medium heat, stirring occasionally, until the sugar dissolves.

Add the spices and the pumpkin and continue to simmer for about 8 minutes, stirring frequently. Do not boil.

Remove from heat and strain the syrup through cheesecloth, tea towel, or strainer. 
Depending on the type of strainer you use, you may need to strain the syrup twice.

Allow the syrup to cool, then refrigerate the syrup in a tightly closed jar for up to a month.

To use : simply add a tbs or two to your espresso or good quality coffee as desired top with steamed or whipped milk and cinnamon. Enjoy.

2 Comments Add yours

  1. As I look out on a cool, misty fall morning, this sounds like a perfect tasty and warming drink!

    Liked by 1 person

    1. Thank you, sounds like your inspired. Yes, it is very much a warm treat for the cool days that seem to be coming oh, so, quickly.


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