It’s that time of year again. When the Autumn season rolls in, coffee shops begin offering pumpkin spice syrup as a flavoring option for coffee and espresso based drinks like lattes, cappuccinos, and drip coffees. Unfortunately, this delightful syrup is only available for a few months a year. Unless you make some yourself.
Since I love figuring out how to make things myself, I got into my kitchen and began experimenting. I ended up making four batches of syrup until I ended up with the one. I’m quite happy with the balance of sweetness, spice and pumpkin flavor in my new coffee syrup.
Now I can have pumpkin spice syrup in my coffee anytime I want.
Before sharing my recipe, I should explain that this syrup needs to be refrigerated. This syrup will thicken to the consistency of thick honey or molasses, but will return to its original syrupy texture at room temperature. I like to take the syrup out of the fridge and set it onto my counter for about ten minutes before making my coffee.
- 2 cups granulated white sugar
- 1 cup water
- 4 tablespoons (1/4 cup) pumpkin purée
- 2 tablespoons vanilla extract
- 1 tablespoons ground cinnamon
- 1/2 tablespoons ground ginger
- 1/4 tablespoons ground nutmeg
- 1/4 tablespoons ground allspice
In a small bowl, combine the cinnamon, ginger, nutmeg and allspice.
In a 2 quart saucepan, combine the white granulated sugar, water, and pumpkin purée. Bring the mixture to a rapid boil – a boil that is not interrupted by stirring – over medium heat. Once rapid boiling begins, you can stop stirring. Sprinkle the spices into the pan – do not stir, and do not reduce the heat. Continue boiling on medium heat for 15 minutes.
Remove the saucepan from the heat, and allow the syrup to rest for 10 minutes. Stir in the vanilla extract. Allow the syrup to cool completely before pouring it into an airtight container. Store in the refrigerator.