It’s pretty clear that pumpkin spice lattes are pretty divisive… you either love or hate them. I’m on team LOVE and what I love even more is saving money so I figured out how to make my own pumpkin spice syrup to add to my coffees at home!
Also, if you’re going to make this at home just note that “syrup” isn’t the best term for this because the consistency is much closer to the canned pumpkin that is the basis of this recipe. So do not be bewildered if your final product is thicker than a syrup it will 100% work!
See the recipe for how to use the final mix in coffee!
Pumpkin Spice Syrup
- 1/2 cup pumpkin purée or pure pumpkin (NOT pumpkin pie filling)
- 1/4 cup + 1 tablespoon maple syrup
- 1/3 cup oat milk or other non-dairy milk
- 1 teaspoon cinnamon
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
Add all ingredients to an air sealed container (like a mason jar) and mix until well combined. Refrigerate and keep for up to 2 weeks.
How to use in coffee
If adding to a regular coffee, just add one tablespoon of the pumpkin mix into your coffee and stir very well, ideally using a milk frother.
If making a latte, add 1 tablespoon of pumpkin mix to your espresso shot and mix until well combined. Fill the rest of your cup with hot (or cold) milk of choice (regular, oat, almond etc). Top with optional whip cream and a pinch of cinnamon!