Pumpkin Spice Syrup

It's that time of the year again!

Every fall, pumpkin spice shows up everywhere… and I am a strong believer in making your coffee syrups at home. You get to control the flavor and balance. My pumpkin spice syrup is rich, spiced, and just a little different, thanks to the unique blend of spices.

Yield: ~1 ½ cups

Keeps: Up to 2 weeks in the fridge

Ingredients

• 1 cup water

• ¾ cup dark brown sugar

• ¼ cup maple syrup (for autumn sweetness / saucier texture)

• ⅓ cup pumpkin purée (not pumpkin pie mix!)

• 2 cinnamon sticks

• 1 tsp ground ginger

• 1 tsp ground nutmeg

• ½ tsp ground clove

• ½ tsp allspice

• ½ tsp black pepper (adds warmth without tasting “spicy”)

• 2 strip of orange peel (optional, but brightens the flavor)

• Pinch of salt

• 1 tsp vanilla extract (stir in at the end once off of the heat)

Method

1. In a small saucepan, whisk together the water, brown sugar, maple syrup, and pumpkin purée until smooth.

2. Add the cinnamon sticks, ginger, nutmeg, clove, allspice, black pepper, orange peel, and a pinch of salt.

3. Bring to a gentle simmer over medium heat. Lower to medium-low and let it simmer for 10–12 minutes, whisking occasionally, until slightly thickened and glossy.

   1. Tip: For a thicker, sauce-like consistency, simmer longer until it coats the back of a spoon.

4. Remove from heat and stir in the vanilla extract.

5. Strain through a fine mesh sieve for a clean syrup, or leave it unstrained for a rustic sauce. Store in an airtight jar in the fridge for up to 2 weeks!

Usage

Stir 1–2 tablespoons into espresso and steamed milk for a classic pumpkin spice latte, or drizzle over pancakes, ice cream, or even oatmeal for a fall themed treat!

Thank you for reading this and I really hope that you try it! I make tons of homemade syrups and coffee recipes on my social media channel @noahsterncoffee. If you’d like to see how I made this syrup, and discover plenty of other recipes, come check it out there!

Cheers!

Noah