Apparently there’s been some sort of pumpkin spice syrup shortage at Starbucks, but I haven’t noticed, because I can make my own! It is absolutely fabulous in a pumpkin spice latte and also drizzled over ice cream (coconut milk ice cream is fantastic with this mixed in). I’m planning to make the kids some coconut milk push pops with pumpkin syrup swirled in later this week for their lunch boxes. Yum.
I’m so glad I found this recipe, because it’s incredibly simple and I can just keep the syrup on-hand to pour into my coffee whenever I like. My previous recourse for pumpkin spice lattes was this delicious crockpot recipe from Stephanie O’Dea. But that pretty much just makes lattes for the day, whereas the syrup makes lattes for weeks! Yum! I love, love, love it.
Pumpkin Spice Syrup #veganMoFo #vegan
1 1/2 cups water
1 1/2 cups sucanat (or other natural sweetener)
4 cinnamon sticks
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground nutmeg
Heat water and sucanat over medium-high heat until sugar dissolves. Do not boil. Add cinnamon sticks and whisk in remaining ingredients.
Heat for about 5 minutes to marry flavors. Remove cinnamon sticks. Pour into a jar or other container. Add about a tablespoon of syrup to a cup of coffee with cream for a pumpkin spice latte or drizzle over ice cream.
Adapted from Pumpkin Spice Syrup
This post is shared with Real Food Wednesday, Whole Food Wednesdays, What’s Cooking Wednesday, Works for me Wednesday, These Chicks Cooked and Bake with Bizzy, Hearth and Soul Hop.