Spiced Pumpkin Syrup for Lattes and Expresso

Spiced pumpkin syrup is a standard around our house in the winter. It’s simple to make from ingredients already on hand and gives us the taste of specialty coffee for a fraction of the price. 

Making your own spiced pumpkin syrup is a great money saver, if you enjoy the flavors of pumpkin spice in the autumn. It’s also a fun way to create variation with your hot drinks, or add to ice-cream as an extra sweet seasonal topping. This recipe uses real pumpkin, and real spices, and is a great way to preserve some of your pumpkin for enjoying later in the season.

I enjoy pumpkin spice flavors a few times per year. Though I love using pumpkin pie spice mix on oven baked squash, or with baked sweet potatoes, squash, and carrots. There are a lot of fun ways to include pumpkin spice-esque flavors in your autumn repertoire, including pizzelles, coffee cake, gluten-free cheesecake, and even soap! Okay, pumpkin pie spice soap is more of a scent than a flavor.

If you want to preserve the pumpkin spiced syrup for later use, you can pressure can it. If just refrigerated, it can be stored up to 6 months. If you want to use this syrup for gift giving, use decorative bottles, and leave a note on the bottle that it should be stored in the refrigerator.

Spiced Pumpkin Syrup for Lattes and Expresso

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• Author: Joybilee Farm
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 cups 1x

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Description

Spiced pumpkin syrup is a standard in our house every winter. Make it from ingredients already on hand and get the taste of specialty coffee for pennies.

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Ingredients

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• 1 1/2 cups water
• 1 1/2 cups sugar
• 4 cinnamon sticks or 1 tablespoon ground cinnamon
• a 1 inch piece of ginger, peeled and grated or 1 tbsp. ground ginger
• 1 whole nutmeg, grated, or 1 tsp. ground nutmeg
• 3 tablespoons butternut squash or pumpkin purée

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Instructions

1. If using whole spices, prepare them in this fashion: blend the cinnamon sticks until they are in half-inch pieces, wash and dice the ginger, grate the nutmeg. The whole species will release more flavor into the syrup if they have more surface area. Otherwise, measure the ground spices into a small measuring cup.
2. Combine water and sugar in a medium pot over medium heat. Cook until the sugar has completely dissolved.
3. Whisk in the prepared spices and squash.
4. Cook on medium heat for about 6 minutes, stirring frequently. Bring mixture to 95C, but do not allow the mixture to come to a boil. Fine bubbles should begin to appear.
5. Strain the syrup through cheesecloth, or a jelly bag, into a large glass measuring cup.
6. Let it cool and then transfer the syrup to a 16 oz. (500ml) bottle of your choice.

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Notes

Store Spiced Pumpkin Syrup in the refrigerator for up to 6 months – if it lasts that long.

To make a pumpkin spice latte, simply add about 1 1/2 tablespoons of syrup for every 2 ounces of espresso. Add frothed milk (I prefer goat’s milk) and whipped cream if desired.  Sprinkle the top with cinnamon.

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Pumpkin Spice Syrup for Coffee

Yield: 2 cups spiced pumpkin syrup

Ingredients:

• 1 1/2 cups water
• 1 1/2 cups sugar
• 4 cinnamon sticks or 1 tablespoon ground cinnamon
• a 1 inch piece of ginger, peeled and grated or 1 tbsp. ground ginger
• 1 whole nutmeg, grated, or 1 tsp. ground nutmeg
• 3 tablespoons butternut squash or pumpkin purée

Method:

1. If using whole spices, prepare them in this fashion: blend the cinnamon sticks until they are in half-inch pieces, wash and dice the ginger, grate the nutmeg. The whole species will release more flavor into the syrup if they have more surface area. Otherwise, measure the ground spices into a small measuring cup.
2. Combine water and sugar in a medium pot over medium heat. Cook until the sugar has completely dissolved.
3. Whisk in the prepared spices and squash.
4. Cook on medium heat for about 6 minutes, stirring frequently. Bring mixture to 95C, but do not allow the mixture to come to a boil. Fine bubbles should begin to appear.
5. Strain the syrup through cheesecloth, or a jelly bag, into a large glass measuring cup.
6. Let it cool and then transfer the syrup to a 16 oz. (500ml) bottle of your choice.

Store Spiced Pumpkin Syrup in the refrigerator for up to 6 months – if it lasts that long.

To make this tasty spice latte, simply add about 1 1/2 tablespoons of syrup for every 2 ounces of espresso. Add frothed milk (I prefer goat’s milk) and whipped cream if desired.  Sprinkle the top with cinnamon.

Winter squash substitutions

There are several winter squash varieties that make perfect substitutions for pumpkin in recipes, including this syrup. Grow your own each year and try using acorn squash, hubbard squash, butternut, buttercup or calabaza as a tasty replacement. Most people will not even notice that you’ve made a switch.