Pumpkin Spice Syrup Recipe for Homemade Pumpkin Spice Lattes #veganMoFo #vegan

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PumpkinSpiceLatte

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 Latte Syrup

Ingredients

1 1/2 cups water
1 1/2 cups sucanat (or 3/4 cup honey for Paleo)
4 cinnamon sticks
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground nutmeg
1/4 cup pumpkin puree

Method

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.

The Results

Incredible!

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.

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Comments

    • says

      I *think* it should be shelf stable, but to be safe, I keep my open can in the fridge next to the creamer (it helps remind me to pumpkinize my coffee in the morning, too!). The cans heat-sealed without having to be processed since I packed them hot, so I stuck the second one in the pantry.

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