Pumpkin Spice Latte Syrup

I love coffee, and I’d always wondered about making my own creamers or syrups. But I never felt quite motivated enough to spring into action until I saw Tracy’s post about this pumpkin spice syrup. It looked ridiculously easy. Why not give it a whirl? I asked myself.

So I tossed everything in a pot and simmered it for a bit. Once the syrup had cooled down, I brewed a fresh cup of coffee. I foamed some half and half, added the syrup, and took a few pictures–then I took a sip.

“OH!” I exlcaimed loudly.

“What’s wrong!?” piped up my husaband, rushing to my side.

“Nothing’s wrong! THIS IS JUST SO GOOD!”

I make a lot of things that are delicious. But this one made me shout. The amount of deliciousness just caught me offguard–I wasn’t expecting it to be so incredible. But it was. Please make this. You can start readying your soul immediately.

I doubled the recipe and used whole spices as much as possible to eliminate the need for straining the liquid and to get rid of any grittiness. And it’s perfect.

I do have to add that the deliciousness of the cup of pumpkin java is directly related to the quality of the java itself. I brewed a meanly delicious cup on that first day, and the syrup just made it sing. But in subsequent tastings of the syrup, when paired with weak and blah-hey coffee, of course the syrup did not cause me to shout. So do a good deed and make sure the coffee is strong and wonderful on its own. Then you may just be moved to shout as well.

Ingredients

2 cups water
1 1/2 cups sugar
3 TBS pumpkin puree
3 cinnamon sticks
1 tsp freshly grated nutmeg
10 whole cloves

Combine all the ingredients in a small saucepan.

I love waterfalls of sugar.

Simmer over medium-low to low heat for 15 minutes and stir occasionally. Don’t let it boil!

Let the syrup cool (until it’s lukewarm) and discard the cinnamon sticks and whole cloves. Pour the syrup into a bottle or jar . . .

. . . and store it in the fridge for up to 1 month.

You may have to shake it up before using it, because with time the heavier elements sink to the bottom.

And that’s it!

Unbelievably easy, eh?

When you’re ready to make your coffee, brew up a fresh cup. You can do an American-style drip coffee or make an espresso–but make it strong. In fact, if you can make it strizzong, even better.

Just add your usual amount of coffee and half and half to a mug, and pour in a little syrup.

Give it a little taste–since the syrup has sugar, you probably won’t need to add any more sweetness. And if you want to pile on foam or whipped cream, well, that will just be the icing on the cake. I also sprinkled on a little extra nutmeg, as you can see.

It’s fabulous. And I didn’t miss the pumpkin season window, did I? Well, maybe I did. But anyway. One more pumpkin recipe will be up on Thursday regardless! Over and out.

Click here for printer-friendly version: Pumpkin Spice Latte Syrup

21 thoughts on “Pumpkin Spice Latte Syrup

  1. Twinky

    How ’bout that?! I’m your first comment of the day!!

    Sounds quite delish…. and it makes me think you could make some other wonderfully flavored syrups by switching out the spices…. like vanilla bean?? Yum! Hop to it, luv, and do some experimentin’!

    Reply
  2. Sarah R

    We love pumpkin spice lattes in this house so much that they’ve become bargaining chips. I’ve been making them in the morning as a trade-off for cooler sleeping temperatures, but they can be traded for anything from cooking to putting away laundry.

    Reply
    1. Jenna Post author

      I do not know, Sam I Am. I think I even had it out that day when we had Thornfield practice at our apartment . . . I must not have made its presence evident enough. =)

      Reply
  3. Veronica Miller

    Funny you mentioned pumpkin season being over b/c on my blog, I just was talking about how pumpkin=fall/Thanksgiving for me! ahahaha! But you really can’t go wrong with pumpkin recipes in the winter, esp one like this! I’ve been thinking about making my own syrup too. I love DIY versions of things you usually get at the store/coffee shops/etc. Looks so yummy! OH, and I’m so excited about that nutmeg grater you have. Didn’t know they existed–been using a microplane and can’t use all of the nutmeg b/c I don’t want to scrape my fingers off. I so have to get me one of those!

    Reply
  4. Suzie

    Even though this is sweet, I think I could handle it in some nice strong coffee. And if not, it’d be a nice gift…lol! 😉

    Reply
  5. Tracy

    Aww, you are too sweet!! I’m glad the pumpkin syrup made you shout, hehe. Your photos are gorgeous too, and I agree with you that whole spices are the way to go; I’m definitely doing that the next time I make a batch!

    Reply
  6. Julie M.

    What lens do you use to take your shots? You have fantastic skills. And let’s talk about this coffee syrup – you officially have me running to the coffee machine and it’s 8pm. It looks amazing!

    Reply
    1. Jenna Post author

      Hi Julie! Thanks–and I’m glad the coffee shots inspired you. =) I have been using a Nikon D5000 with the basic 18-55mm lens. I do use an external flash (SB-600) since all my cooking happens after the sun goes down so I don’t have the good fortune to be able to use natural light. I did just upgrade to a Nikon D90, but I’m still shooting food with that same lens.

      Reply
  7. Kimby

    Jenna, it’s never too late for pumpkin and “audibles” just seem to come with the territory when you taste something this delicious. My hubby does the run-to-see-if-everything’s-ok thing, too… :)

    Reply
  8. Skippymom

    In my opinion it should always be pumpkin season – but I can settle for the cold winter months. YUM syrup. :)

    Can’t wait for the next recipe.

    Reply
  9. Breanna

    I’m SUPER excited about making this but I’m wondering how long it’ll keep if its room temperature and unopened I have some friends and family overseas who would LOVE this but it can take 1-2 weeks for them to receive a care package…any idea or maybe suggestions?

    Reply
    1. Jenna Post author

      Hi Breanna, and sorry it’s taken me so long to respond! Anyway, I have no idea how long it will keep at room temp–I haven’t tried it! Wish I had some awesome advice that would get this syrup to your friends overseas. . . but good luck, in any case!

      Reply

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