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Pumpkin Spice Syrup. For years and years I have read about the wonderfulness of Pumpkin Spice, Pumpkin Spice Syrup, Pumpkin Spice Latte’s, etc. I never quite got it.
My friend Sharon in the UK was going on and on about how much she loves Pumpkin Spice anything and so I thought I would see if I couldn’t find a recipe to share with her for Pumpkin Spice Syrup.
This one I am sharing today has been adapted from one I found on the BBC Recipe page, and I don’t mind telling you it is delicious!
Not only that but it is relatively easy to make and uses ordinary every day ingredients. It makes about a cup of syrup and will keep for about a week in the refrigerator. It is just a nice size for you to feed all your pumpkin spice cravings!
It is perfect for enjoying spooned onto ice cream, and sundaes. For blitzing into milkshakes.
Drizzled over pancakes and yes, for those Pumpkin Spiced Lattes everyone is crazy about! (I make mine with hot chocolate as the church I belong to doesn’t do coffee or black tea.)
WHAT YOU NEED TO MAKE PUMPKIN SPICE SYRUP
I bet you have everything you need in the kitchen right now. Simple ingredients.
granulated sugar (I use the organic because it is not as refined)
As you can see nothing extraordinary is needed. Just simple things.
I am loving being back in the land of pumpkin again. In the UK pumpkin puree was always difficult to find, although it had become a lot easier to get my hands on it the past few years.
Most of the time I lived there I could only access it through an American Grocery Supply source and at a premium price. The last few years I was able to find it in a few grocery shops, but again, always at a premium price.
I think as more people demand it, it will lower in price and become much more available. Its a supply and demand thing. I was able to find it in Aldi a few times when I was there and Lidl. When I did see it, I tended to scoop it right up!
I have never had a Pumpkin Spiced Latte, but people say they are delicious. I have made a hot chocolate one, and have shared my version of that and the regular latte in the recipe notes below.
I have to say that the hot chocolate one was very tasty!
HOW TO MAKE PUMPKIN SPICE SYRUP
You might think it is a really difficult thing to make, but trust me, its really very easy. It is basically all in the timing.
Everything for the syrup basically gets stirred together in a saucepan and then heated to dissolve both of the sugars. It uses both white and brown sugars.
A quantity of water is added to them and then they are heated along with the warm baking spices and some pumpkin puree over medium heat until the sugars are completely dissolved and no longer feel gritty. I then let the mixture come to the boil.
You then reduce the burner temperature to a fast simmer and cook, stirring occasionally until it achieves the right consistency. If you think you have reduced/thickened it too much, it is a very simple process to add a bit of boiling water to it to thin it down to the right consistency.
You do need to stir it frequently to make sure it doesn’t catch and burn. Nothing tastes worse than burnt sugar and it would taint the whole mixture.
There would be no coming back from that. None whatsoever.
This is really good as a sundae syrup. Spooned over vanilla ice cream and topped with candied pecans or walnuts, with perhaps a few ginger biscuit/cookies on the side.
Its also great on pumpkin pancakes or waffles. Just like you would any other pancake or waffle syrup.
I can promise you that you won’t have any problem using it all up. You may even find yourself making more or even doubling the recipe so that you can gift a friend with a jar of it.
Happy Pumpkin Spice season!
Pumpkin Spice Syrup
Yield: a generous cup (250ml)
Author: Marie Rayner
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
Fragrant spices of cinnamon, nutmeg, ginger, and cloves are happily married together in this delicious syrup which actually contains real pumpkin in it. It is easy to make and it tastes amazing. Check the recipe notes to find out how to make your own Pumpkin Spiced Latte.
Ingredients
1 cup (200g) organic granulated sugar
1/4 cup (50g) soft light brown sugar, packed
1 tsp pure vanilla extract
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp ground nutmeg
2 TBS tinned pumpkin puree
generous half cup (125ml) water
Instructions
Measure all of the ingredients into a heavy bottomed saucepan. Bring to the boil and then cook over medium low heat until both sugars have dissolved and you have a thin syrup.
Remove from the heat and leave to cool. Pour into a clean, sterile jar. Tightly cover and store in the refrigerator for up to a week.
Notes:
To make a Pumpkin Spice Latte, heat 1 cup (240ml) milk with 2 TBS of the syrup in the microwave for about a minute and a half to two minutes. Pour into a blender and blitz until frothy. Alternately you can hand whisk it by hand or with an electric mixer until frothy. Pour into a large mug and top up with hot strong coffee or hot cocoa. Top off with a dollop of whipped cream and an additional drizzle of pumpkin spice syrup. Serve immediately.
Did you make this recipe?
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Try a pumpkin spice White Russian. Vodka, Kahlua, cream or milk and a sprinkle of pumpkin spice yummy!