Fall. Pumpkin. Pumpkin Spice.
It all goes hand in hand, right?! Right. Except I do have a little something to say to all of you walking around with a Pumpkin Spice Latte. Here we go…. Starbuck’s Pumpkin Spice Syrup has ZERO pumpkin in it, guys! Don’t believe me? These are the ingredients: sugar, condensed nonfat milk, high fructose corn syrup, annato, natural and artificial flavors, caramel color, salt and potassium sorbate. Now, I’m not telling you not to enjoy the loveliness of pumpkin spice in the fall, but I am going to show you how you can make the real stuff!
This syrup takes your at home cup of coffee to a new spicy and sweet level. It’s simple, doesn’t take long to whip up, and each batch can be stored in your refrigerator for about 2 weeks. Even though I made this to stir in to coffee, it would also be awesome on ice cream, or even pancakes!
Store in a mason jar or other airtight container and keep refrigerated.
Wouldn’t this make the cutest little gift?!
Add some syrup, a little milk and you’re good to go!
Unless… unless you need just a little bit more pumpkin spice.
Homemade Pumpkin Spice Syrup
- 7 tbsp pumpkin spice
- 3/4-1 cup stevia
- 1/2 tsp vanilla
- 1.5 cups water
- 1 cinnamon stick
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- Combine all of the ingredients in a pot. (I put a range on the sugar measurement, just in case you don't want it too sweet!)
- Stir it all together and put over a low heat for about 20-25 minutes.
- Keep it going low and slow. You don't want a boil, just a steady heat to help the ingredients dissolve and start to thicken.
- Make sure you stir occasionally and take it off the heat when it's a syrupy consistency. (Mine took about 22 minutes)
- Take the cinnamon stick out and store in an airtight container in the fridge.