Homemade Pumpkin Spice Syrup!

Photo Credit: Jennie at The Messy Baker blog.
Pumkpin Spice Syrup

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Fall Is Just Around The Corner

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One of my most favorite things about Fall is the Pumpkin Spice Lattes from Starbucks. YUM! I cannot get enough of them. Actually, I am very sparing about buying those delectably delicious delights because the are so cost prohibitive at nearly five bucks a pop. When I do stop in for a special treat, I usually order the Cafe Americano with Pumpkin Spice Syrup and add some half-and-half to give it more of a latte feel. This is exactly what I did the other morning on my way to court. Yes, folks, the Pumpkin Spice Lattes are back!

Thank goodness I have a gift card for Starbucks. I am trying to make it stretch as far as I can. But here is the greatest news ever… I just ran across a recipe for Homemade Pumpkin Spice Syrup!!! I am so excited. It is the first recipe or substitute that actually looks like the richly scented gorgeously colored brand name syrup. I will definitely be giving this a try this weekend.

Want to try this Homemade Pumpkin Spice Syrup with me? You really don’t need very much; in fact, most of the ingredients are probably sitting in your pantry right now waiting for you. And, this easy recipe only takes about 12 minutes to make. How cool is that. Well, here it is…

Pumpkin Spice Syrup
Printable Recipe

Ingredients

• 1½ cups water
• ¾ cup brown sugar
• ¾ cup granulated sugar
• 2 teaspoons cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon cloves
• ½ teaspoon nutmeg
• ¼ cup pumpkin puree
• 1 teaspoon vanilla extract

Instructions

• In a medium saucepan, add water and both sugars. Simmer on medium-low heat until the sugar dissolves, about 4 minutes.
• Turn the heat down to low and whisk in cinnamon, ginger, cloves, nutmeg, and pumpkin puree. Simmer for 8 minutes, stirring occasionally. Do not allow the mixture to come to a boil.
• Remove from the heat and strain through a mesh strainer lined with cheese cloth or a clean tea towel.
• Allow the syrup to cool to room-temperature before stirring in the vanilla extract. Store in a mason jar or airtight container. The syrup will last for 1 month in the refrigerator.

Cook Time: 12 Minutes

*NOTE* – My strainer is very fine and required no tea towel or cheesecloth. I did need to rinse my strainer after each ladleful and run the syrup twice through my strainer. Easy.

Click for More Uses for the Homemade Pumpkin Spice Syrup

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I found this recipe on Jennie’s blog… The Messy Baker. Please go check it out. Stick around and explore Jennies blog, she has some amazing recipes! You’ll love it.

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Do you have a passion for Pumpkin Spice Lattes?

What are some of your favorite Fall treats?

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~Lorelai