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Pumpkin Spice Latte Syrup

This recipe provides a quick and easy method for crafting a homemade pumpkin spice latte syrup. Combining pumpkin puree, sugar, and a blend of warm autumn spices, it creates a rich, aromatic base perfect for enhancing beverages or desserts. The syrup offers a customizable sweetness and a smooth texture, capturing the essence of fall in every spoonful.
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Total Time 10 minutes
Servings: 1 people
Course: Breakfast
Cuisine: American
Calories: 201.4
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 can 425g Size Pumpkin Puree
  • 1 teaspoon Sugar
  • 2 sticks Cinnamon
  • 2 teaspoons Cinnamon
  • ¼ teaspoons Ginger
  • ¼ teaspoons Clove
  • ¼ teaspoons Muscat
  • 1 teaspoon Vanilla Extract
  • Water as Needed

Equipment

  • 1 Medium Saucepan
  • 1 Whisk or Heatproof Spatula
  • 1 Set of Measuring Spoons
  • 1 Fine-Mesh Sieve For straining to ensure a smooth syrup
  • 1 Airtight Bottle or Jar For storing the finished syrup

Method
 

  1. Combine pumpkin puree, sugar, cinnamon sticks, ground cinnamon, ginger, clove, muscat, and approximately 1/2 cup of water in a medium saucepan.
  2. Bring the mixture to a gentle simmer over medium heat, stirring continuously to dissolve the sugar and prevent sticking.
  3. Reduce heat to low and continue to simmer for 5-7 minutes, allowing the flavors to meld and the syrup to thicken slightly. Add more water as needed to reach your desired consistency.
  4. Remove the saucepan from the heat.
  5. Stir in the vanilla extract.
  6. Carefully pour the hot syrup mixture through a fine-mesh sieve into a clean, heatproof bowl or container to remove the cinnamon sticks and any pumpkin solids.
  7. Press down on the solids remaining in the sieve with the back of a spoon to extract all liquid, then discard the solids.
  8. Allow the strained syrup to cool completely to room temperature.
  9. Once cooled, transfer the pumpkin spice syrup to a sterilized airtight bottle or jar.
  10. Store the syrup in the refrigerator, where it will keep for up to two weeks for optimal freshness and flavor.

Notes

To achieve the best flavor, lightly toast the whole cinnamon sticks and ground spices in a dry pan for 30 seconds before adding to the mixture – this awakens their aromatic oils. Be mindful of the consistency; simmer longer for a thicker syrup or add a touch more water for a thinner blend suitable for various drinks. Ensure you use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. For a truly smooth syrup, pass it through a fine-mesh sieve twice. Store the cooled syrup in a sterilized, airtight container in the refrigerator for up to two weeks. This versatile syrup isn't just for lattes; try it in cocktails, over pancakes, or stirred into oatmeal.