DIY Pumpkin Spice Syrup
Labor Day has come and gone, and it’s the unofficial end of summer. And while Pumpkin Spice has been available for a couple of weeks now, this is the time when I really start to get in the mood for it. Last week, my friend Jenny mentioned in Instagram stories that the syrup you get pumped into your favorite PSL at Starbucks actually contains dairy, and she was on the hunt for a dairy-free solution so she can still enjoy her PSLs.
YEARS ago, I had a starter blog where I tried out different recipes, and I remembered this pumpkin spice syrup being a hit at home, so I pulled it up and made some. It’s really easy, and it’s nice to be able to mix this into your morning (or afternoon) coffee without having to leave the house. Plus, it has really simple ingredients – so you know exactly what you are putting in there! It’s dairy-free, and preservative free. AND as a bonus, it’s really inexpensive to make – you may even have the majority of these ingredients on hand – this means it could save you big bucks on coffee runs.
Ingredients
- 1 1/2 cups water
- 1 1/2 cups sugar
- 4 cinnamon sticks
- 1 tsp. ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 3 tbsp pumpkin puree
Directions
- Combine the water and sugar in a medium saucepan and heat over medium-high heat. Stir occasionally, until the sugar has completely dissolved.
- Toss in the cinnamon sticks and whisk in the remaining spices and the pumpkin puree.
- Continue to cook for about 5 minutes, stirring frequently, without letting the mixture come to a boil.
- Remove from the heat and allow to cool for 10-15 minutes.
- Strain the syrup through a fine mesh strainer and store in your container of choice. Store the container in the refrigerator.
Stir a few tablespoons into coffee or drizzle over dessert of choice.
xoxo,
