Best 6 Pumpkin Spice Latte Syrup Recipes

PUMPKIN LATTE

Steps:

• Special equipment: a milk frother
• Bring the milk to a simmer over low heat. Froth the milk using a milk frother or a whisk. Combine the espresso shots and a tablespoon of Pumpkin Spice Syrup in 2 large coffee mugs and stir half of the milk into each. Sprinkle the tops with spice, if desired. Drink immediately!
• Combine the pumpkin puree and pumpkin pie spice in a small saucepan over medium heat and cook until the mixture thickens slightly and the spices become fragrant, about 3 minutes.
• Combine 2 cups cold water and the granulated and brown sugars in a medium saucepan, bring to a boil over high heat and cook, whisking occasionally, until the mixture thickens and reduces slightly, about 5 minutes.
• Reduce the heat to low, whisk in the spiced pumpkin puree and cook, stirring occasionally for 10 minutes. Do not allow the mixture to boil after you add the pumpkin or the syrup will become cloudy (even after straining.) Remove from the heat and let the mixture cool for 10 minutes.
• Place a mesh strainer over a medium bowl and line the strainer with several layers of cheesecloth. Pour the mixture through the strainer and let it strain slowly into the bowl. Add the vanilla extract to the syrup and transfer to a container with a tight fitting lid. The syrup will last 1 month stored in the refrigerator. Makes about 1 1/2 cups; leftovers can be refrigerated for 1 week.

HOME-MADE PUMPKIN SPICE LATTE SYRUP

Steps:

• Combine all ingredients in a saucepan and bring to a boil.
• Cook over medium heat, stirring occasionally to keep syrup from burning.
• Let mixture cook together like syrup and begins to coat the spoon (for about 10-15 minutes), then remove from heat.
• Refrigerate in a heat-proof container.
• The syrup will thicken a bit in the refrigerator, but will become syrup again when heated.
• Heat 3-4 tablespoons syrup with 2 cups milk in microwave (adjust milk depending on pumpkin flavor desired)
• Pour into a blender or whisk until frothy, for about ten seconds (to make it thick and prevent the pumpkin from settling on the bottom).
• Pour 1/2 cup of the pumpkin spice mixture into a large mug.
• Top it off with strong, hot coffee.
• Add some whipped cream, a drizzle of caramel sauce, and a pinch of cinnamon.
• Store the rest of the latte mixture in the fridge for up to a week, sealed. Shake before using.

SPICY PUMPKIN SPICE LATTE

Steps:

• Whisk almond milk, pumpkin puree, vanilla extract, sugar, 1 1/2 teaspoons pumpkin pie spice, and pepper together in a small saucepan over medium-high heat. Cook, stirring constantly, until mixture is almost boiling; remove from heat and whisk until frothy, about 1 minute. Divide mixture between 2 mugs.
• Slowly pour coffee into each mug. Top with whipped cream and pinch pumpkin pie spice.

PUMPKIN SPICE SYRUP

Steps:

• Place 1 cup of water in a small saucepan. Add the brown and granulated sugars, pumpkin pie spice, and vanilla extract. Place over medium-high heat and bring to a simmer, whisking occasionally. Let simmer for 2 minutes to let all of the sugar dissolve and the spice to perfume the syrup. Reduce the heat to low and whisk in the pumpkin puree until smooth (do not let boil). Remove from the heat.
• Strain the mixture through a fine mesh strainer into a storage container. Once cool, cover and refrigerate for up to 1 month.

PUMPKIN SPICE COFFEE SYRUP

Steps:

• Mix water and sugar in a saucepan. Bring water to a boil, reduce heat to medium-low, and cook, stirring regularly, until sugar is dissolved completely into a simple syrup, about 5 minutes.
• Stir 6 tablespoons pumpkin pie filling, cinnamon sticks, nutmeg, ginger, cloves, vanilla extract, and pumpkin pie spice into the syrup. Bring liquid again to a simmer and cook until the syrup is well-spiced, 8 to 10 minutes.
• Strain the mixture through a sheet of cheesecloth. Return liquid to the saucepan over low heat.
• Stir sweetened condensed milk and remaining 2 tablespoons pumpkin pie filling into the spiced syrup and cook, stirring regularly, until the pumpkin dissolves into the liquid, about 5 minutes.

PUMPKIN SPICE SYRUP

Steps:

• Tip all the ingredients into a pan with 125ml water, and cook over a medium heat for 5-10 mins until the sugar has dissolved and you have a thin syrup.
• Remove from the heat and leave to cool. Transfer the syrup to a sterilised bottle or jar. Will keep in the fridge for up to two weeks.