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Cozy Homemade Pumpkin Spice Syrup Recipe

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This homemade pumpkin spice syrup is made with real ingredients like maple syrup, brown sugar, and whole spices. It’s quick, easy, and perfect for transforming your morning coffee into a cozy fall ritual.

Ingredients

Scale
  • 1 cup water (filtered if possible)
  • 1 cup maple syrup (Grade A dark amber preferred)
  • 1/2 cup brown sugar, packed (light or dark)
  • 3 cinnamon sticks (about 3 inches each)
  • 1 tablespoon whole cloves
  • 1 tablespoon whole allspice berries
  • 1 teaspoon ground ginger (or 1 tablespoon fresh ginger, thinly sliced)
  • 1 teaspoon ground nutmeg (freshly grated preferred)
  • 1/2 teaspoon vanilla extract (pure vanilla)
  • Pinch of salt
  • 2 tablespoons pumpkin puree (optional, not pumpkin pie filling)

Instructions

  1. Combine the base ingredients. In a medium saucepan, add the water, maple syrup, and brown sugar. Stir with a wooden spoon over medium heat until the brown sugar dissolves completely, about 1 minute.
  2. Add the whole spices. Drop in the cinnamon sticks, whole cloves, and allspice berries. Stir gently.
  3. Add the ground spices. Sprinkle in the ground ginger and nutmeg. If using fresh ginger slices, add them now. Stir to combine.
  4. Bring to a gentle simmer. Increase heat to medium-high until small bubbles form around the edges, then reduce heat to low immediately. Maintain a gentle simmer, not a rolling boil.
  5. Simmer for 10 minutes. Set a timer and let the syrup bubble gently. The kitchen will smell like fall.
  6. Add the pumpkin puree (optional). If using, whisk it in during the last 2 minutes of simmering.
  7. Remove from heat and add vanilla. Take the pan off the stove and stir in the vanilla extract and pinch of salt.
  8. Let it cool slightly. Let the syrup sit in the pan for about 5 minutes.
  9. Strain the syrup. Place a fine-mesh strainer over a glass measuring cup or storage bottle. Pour the syrup through the strainer to catch whole spices. Press gently on the spices with the back of a spoon to extract all the flavor.
  10. Cool completely before bottling. Let the strained syrup cool to room temperature before transferring to a storage bottle.

Notes

Don’t skip the whole spices; they release flavor more evenly than ground. Use a timer to avoid over-simmering. Strain while warm for easier handling. The syrup keeps in the fridge for up to 3 weeks. For a thinner syrup (for iced coffee), simmer for only 8 minutes. For a thicker syrup, simmer for 12 minutes. Add vanilla after removing from heat to preserve its aroma.

Nutrition

Keywords: pumpkin spice syrup, homemade syrup, fall recipe, coffee syrup, pumpkin spice latte, maple syrup, autumn recipe

Find it online: https://lunafeast.com/cozy-homemade-pumpkin-spice-syrup-recipe/