Don't spend all your money on drive-through pumpkin spice lattes and drinks. Here's how to make pumpkin spice coffee syrup at home: easy, fast, and perfect for your coffees, lattes and tea.
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One fine autumn day my friend Natalie asked if I had a good recipe for a pumpkin spice simple syrup to mix into coffee.
She had tried a recipe she found online that included pumpkin purée. The thick concoction quickly plunged to the bottom of her coffee, making for a weak pumpkin spice taste for most of the coffee and then WAY too much sweetness and sludge at the end.
The solution? A simple Pumpkin Spice Coffee Syrup that has all the delicious SPICE and skips the pumpkin purée.
Worried that you'll miss that purée? Trust me, you won't! It's the blend of sugar and spices that gives you that beautiful fall flavor.
Why you'll love this recipe
This Pumpkin Spice Coffee Syrup comes together quickly on the stovetop, so you can make it anytime to give your drinks a little pumpkin pie flavor.
Because the syrup has no pumpkin purée, it blends smoothly into your drinks. This means you get that delectable taste in every sip of your coffee, latte, hot tea, cocoa - even cold drinks, without an unpleasant sludge in the bottom of your cup.
The feedback from my friend? "So good and reminds me of fall. I'm so excited I can have pumpkin spice coffee with going bankrupt at Dunkin' Donuts!" Yessss! Get those cozy October vibes into all your drinks.And maybe make a batch of Frosted Soft Pumpkin Cookies to have with your pumpkin coffee!
🔪 How to make Pumpkin Spice Coffee Syrup
Step 1: Combine the sugar and water.
Whisk together sugar and water in a saucepan on the stove. Bring this to a boil.
Step 2: Add the spices.
Whisk in the four spices, reduce the heat and simmer the mixture for a few minutes.
Step 3: Strain the syrup.
Pour the syrup through a cheesecloth-lined funnel into a mason jar. Allow the syrup to cool completely, cover and store in the fridge.
Notes:
- Straining the syrup removes the spice solids so that they won't muddy your drinks. But don't worry: the warm, pumpkin spice flavor is still there and it's vibrant!
- Use this syrup in your favorite hot drinks, like coffee, tea, lattes, and cocoa. Add just enough Pumpkin Spice Syrup to suit your sweet tooth.
Start saving money: learn how to make your own Pumpkin Spice Coffee Syrup and be a barista at home!
The recipe is below. Here are a few more fall-inspired treats for you, too!
💬 Have you tried this Pumpkin Spice Coffee Syrup? Scroll down to leave a comment and a star rating for the recipe!
How To Make Pumpkin Spice Coffee Syrup
Ingredients
- 1½ cups granulated sugar
- 1½ cups water
- 1¾ teaspoons ground cinnamon
- 1½ teaspoons ground ginger
- ¾ teaspoon ground allspice
- ½ teaspoon nutmeg - freshly grated is best if you have it
Instructions
- Combine the sugar and water in a medium saucepan. Bring the mixture to a boil over medium-high heat, stirring frequently to dissolve sugar.
- Whisk in the spices. Reduce the heat slightly and simmer the mixture for 3 minutes. Remove the pan from heat.
- Strain the syrup by pouring it through a cheesecloth-lined funnel into a glass mason jar. Allow the syrup to cool completely.
- Keep the syrup covered and refrigerated for up to 3 weeks.
- Makes about 1¼ cups of Pumpkin Spice Syrup.
- Use this syrup in your favorite hot drinks, like coffee, tea, lattes, and cocoa. Add just enough Pumpkin Spice Syrup to suit your sweet tooth.
Notes
- Straining the syrup removes the spice solids so that they don't end up muddying your drinks. But don't worry: the pumpkin spice flavor is there and it is vibrant!
- Use this syrup in your favorite hot drinks, like coffee, tea, lattes, and cocoa. Add just enough Pumpkin Spice Syrup to suit your sweet tooth.
Nutrition
Originally published in September 2014.
Very tasty but 2 Tbsp per serving is a bit too sweet!
Hi Diane, I'm glad you like the taste and so happy that you gave my recipe a try. Great point: 2 tablespoons is the official serving size, but everyone's sweet tooth is different. Folks should definitely add the amount of Pumpkin Spice Syrup that suits their taste. I will make that more clear in the recipe. I appreciate hearing from you on this, I hope you'll make my recipe again!
How do you recommend storing this? I make lavender simple syrup for lemonades. I have left that out and sometimes it will get moldy from the moisture but if I put it in the fridge the sugar will crystalize.
Hi Ashley, This is a great question. This syrup, like other simple syrups, should be stored in the fridge. As you mentioned, to leave it at room temperature will only encourage mold. I don't usually have a problem with crystallization, but I did find this tip from Cooking Light: simmer the syrup for longer to invert more of the sugar and keep crystals from forming. They recommend simmering the syrup covered for about 10 minutes. Another tip I found is to add a little corn syrup to the mixture to help prevent the sugar from crystallizing. Its ability to prevent crystallization is why it's often used in candy and caramel recipes.
Here is the Cooking Light article link if you'd like to read it: https://www.cooksillustrated.com/how_tos/8617-preventing-sugar-crystals-in-simple-syrup. Thanks for this question Ashley, I hope these tips help your Pumpkin Spice Syrup last!
Can you substitute maple syrup for the sugar?
Hi Ashley, I think that sounds like a delicious idea! To do this, use 1-1/2 cups of maple syrup (Vermont maple, if you can get it!) instead of the granulated sugar. Then proceed with the rest of the recipe. Great suggestion - please let me know how it turns out!
This sounds perfect! Everyone keeps leaving comments about enjoying a pumpkin spice latte this fall and I have no where in my town to get one. I love having special flavors at anytime during the year, but especially during the fall and Christmas season. I'm so excited to try this recipe Nancy!