Pumpkin Spice Coffee Syrup
It’s almost F A L L ya’ll!
I am so ready for flannels, jeans, pumpkin patches and yummy food!
Can I get an amen?
Even though it’s still 103 degrees outside in California, Starbucks has already released it’s fall drinks and I have been dying to get my hands on a PSL or my personal favorite, the Pumpkin Cream Cold Brew, but the drive thu at Starbucks has been insane! My kids will loose their marbles while waiting in any line, so this mama figured out how to make her own at home!
Â
The Deets:
I am going to show you guys how to make this Pumpkin Spice Coffee Syrup from scratch- it’s super easy and REALLY REALLY good!
This syrup can be used in several different ways-
- first: you can drizzle a little all over the bottom of the cup and then use your favorite creamer like you normally do.
- Second: You can mix this in with half and half, heavy cream or normal creamer (I like french vanilla) and use your frother to whip it up.Â
- Third: You can use your electirc mixer and whip this into a cold foam (deets bellow).
***this syrup can be used for so many things. I can’t wait to try it on pastries, cheesecake, ice cream, apple cobbler….seriously you can put it on anything!
Ingredients:
- brown sugar or other sugar subsitute (coconut sugar would work great)
- pumpkin puree
- vanilla extract
- pumpkin spice seasoningÂ
- water
The Prep:
This is so simple, let’s get to it!
- add all of the ingredients into a small pot and give it a good stir.
- Bring to a slow boil and then turn the heat down to a medium low temperature and continue to slow boil for 10-12 minutes or until thickened.
- You want the syrup to stick to your spoon.
- Let the syrup cool for 20 minutes and then transfer into a mason jar or other food storage container.
Want to turn this into a cold foam?
Take it a step further and top your iced coffee off with a creamy pumpkin cold foam!
Â
- using an electric mixer, beat 1 cup of ice cold heavy cream with 2 tbsp of this Pumpkin Spice Cofffee Syrup for about 3 minutes or until you achieve the desired consistancy.
- Pour your coffee or espresso over ice, pour in your favorite creamer or milk and top with cold foam.
- Store in a mason jar or other food storage cpntainer for up to 3 days.
Look at you, you’re a Barista!!
xoxo
Les
Pumpkin Spice Coffee Syrup
Ingredients
- 1 cup brown sugar or other sugar subsitute- coconut sugar would work great!
- 1/3 cup pumpkin puree
- 1/2 tsp vanilla extract
- 1/2 tbsp pumpkin spice apple pie spice would be a great alternative
- 1 cup water
For Cold Foam:
- 1 cup heavy cream
- 2 tbsp of prepared pumpkin sryup
Let's Make It
- Add all of the ingredients into a small pot and stir- bring to a slow boil over medium low heat.
- Slow boil for about 10-12 minutes, stirring occasionally.
- Once the syrup begins to thicken and stick to your spoon it is done. Be careful not to let it burn, you will want to stir pretty frequently.
- When done, let cool for about 20 minutes and pour into a mason jar or other storage container.
- Store in the refrigerator for up to 10 days.
Turn this Syrup into a Cold Foam
- Using a hand mixer, mix 1 cup of ice cold heavy cream with 2 tbsp of Pumpkin Coffee Syrup for about 3 minutes or until you reach your desired consistancy.
- Store in a mason jar or other food storage container for up to 3 days.
