Pumpkin Spice Syrup
An easy, nutrient-packed recipe to make pumpkin spice syrup for your coffee, lattes, or other desserts.
Equipment
- 1 Mortar and pestle
- 1 Pot
- 1 Sieve or cheesecloth
Ingredients
- 2 cups pumpkin purée (canned or homemade)
- 1 cup maple sugar (Can sub with maple syrup. If you do, use half as much syrup.)
- ¼ cup whole cloves
- 6-8 cardamom pods
- 2-3 Ceylon cinnamon sticks
- ¼ dried ginger
- 1 vanilla bean Or vanilla extract.
- 6 cups water
Instructions
To Create the Syrup
- Crush your whole spices in the mortar and pestle.
- Combine pumpkin purée, maple sugar, cloves, cardamom pods, cinnamon, ginger, and water in a large pot.
- Bring to a gentle simmer over low heat, stirring occasionally.
- Cover the pot and let it simmer gently for 35 minutes or more, allowing the flavors to meld.
- Strain through cheesecloth or a fine mesh sieve into a clean bowl or measuring pitcher.
- Bottle in glass jars. Label with name + date. Store in the refrigerator for up to 2 weeks.
To Use
- Stir 1-2 tablespoons into coffee, matcha, or chai for a warming seasonal drink.Drizzle over oatmeal, yogurt, or baked treats.
Notes
You can use vanilla bean pods or vanilla extract. I use my homemade vanilla extract for this recipe, but use whichever type of vanilla you have on hand.