Tuesday, September 27, 2011

Pumpkin Spice Syrup for Coffee

One of the things I miss about living in Southern California is access to The Coffee Bean & Tea Leaf, my most favorite coffee chain.  They have the most delicious pumpkin lattes, yummmmm....  And, as we know, I'm totally loving on pumpkin everything right now.  So I went on a quest last weekend to figure out my own pumpkin syrup recipe so that I could make my own pumpkin coffee at home (and make it nondairy, while I'm at it!).  I tried out 6(!) different recipe variations and finally settled on this one.  It's not for a traditional latte, because I don't own an espresso machine at home.  It's a syrup that you can add to your coffee as you like, and make cozy with your favorite creamer or half & half.

There are a couple of things you need to know about this recipe - It's not going to be perfectly smooth, like you'd find at Starbucks and the like.  Commercially available pumpkin syrups rely on "spice flavors" which don't settle at the bottom like the spices will in this recipe.  I also like my pumpkin coffee to taste like pumpkin pie, unlike recipes that are really heavy on spice and low on the actual pumpkin.  Feel free to change up the amounts to your liking!


Pumpkin Spice Syrup
heavily adapted from Savvy Eats

1/3 c. canned pumpkin
1/2 c. sugar
1/2 c. water
2 tsp. pumpkin pie spice (or 1 tsp. cinnamon + 1/2 tsp. ginger + 1/8 tsp. cloves + pinch allspice)
1 Tbsp. vanilla

Whisk all ingredients in a small saucepan.  Bring to a boil over low heat and simmer for 5 minutes, stirring occasionally.  Strain syrup through a mesh sieve to remove spice grit and pumpkin pulp.  Return to pan and bring to a boil over medium heat.  Boil for one minute, then remove from heat.  Allow to cool before pouring into a container and storing in the refrigerator.  Makes about 1/2 pint, or 8oz.

To use:  Stir 2-6 tablespoons into a mug of coffee and add your favorite creamer or half & half.

Ingredient Lineup:

Pour syrup through a strainer, and stir to encourage it to flow through the mesh.

Discard the remaining spices and pumpkin pulp.

Stir 2-6 tablespoons into a mug of coffee and add your favorite creamer or half & half.

Top with foam and cinnamon for a really pretty cup :)

Store covered in the refrigerator for up to 3 weeks.

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  1. I'm going to try this. :)

    I'm thinking that pumpkin pulp leftover after straining could be a good addition to muffins or some other baked good.

  2. Ohhhh, what a great idea! Or stir it into my steel cut oats for breakfast! :)

  3. I don't think that's gonna last three weeks in your refrigerator. I'm normally not into flavored coffee, but that does look like a pretty tasty fall treat.


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