Pumpkin Spice Syrup Recipes

PUMPKIN SPICE SYRUP RECIPE

Steps:

• In a thick-walled stockpot, over medium heat, add the water, and both sugars and store for 5 minutes until combined and fully dissolved.
• Once the mixture starts to boil, reduce heat and add in cinnamon sticks, cloves, and dry spices. Allow to simmer over low heat for 10 minutes.
• Remove pan from heat and plan a large bowl in the sink. Use your cheesecloth to gently strain the ingredients like the cloves and cinnamon sticks. If you do not have cheesecloth, you a fine mesh strainer.
• Return strained liquid to the pot, and stir in pumpkin, extract, and sweetened condensed milk.
• Allow mixture to cook over medium heat for an additional 5 minutes. Pumpkin will dissolve and mixture will be of medium thickness.
• Turn off heat and allow mixture to cool before adding it to sterilized, glass mason jars or glass storage bottles.
• This pumpkin spice syrup is more of a sauce-like consistency, and will keep in the fridge for a tested one week--possibly more, but ours didn't last that long.

PUMPKIN SPICE COFFEE SYRUP

Steps:

• Mix water and sugar in a saucepan. Bring water to a boil, reduce heat to medium-low, and cook, stirring regularly, until sugar is dissolved completely into a simple syrup, about 5 minutes.
• Stir 6 tablespoons pumpkin pie filling, cinnamon sticks, nutmeg, ginger, cloves, vanilla extract, and pumpkin pie spice into the syrup. Bring liquid again to a simmer and cook until the syrup is well-spiced, 8 to 10 minutes.
• Strain the mixture through a sheet of cheesecloth. Return liquid to the saucepan over low heat.
• Stir sweetened condensed milk and remaining 2 tablespoons pumpkin pie filling into the spiced syrup and cook, stirring regularly, until the pumpkin dissolves into the liquid, about 5 minutes.

PUMPKIN SPICE SYRUP

Steps:

• Bring corn syrup, water, brown sugar, and butter to a rolling boil. Whisk pumpkin, ginger, nutmeg, allspice, and cinnamon into corn syrup mixture; cook, stirring constantly, until flavors blend, 5 to 10 minutes. Serve hot.

PUMPKIN SPICE SYRUP

Steps:

• Tip all the ingredients into a pan with 125ml water, and cook over a medium heat for 5-10 mins until the sugar has dissolved and you have a thin syrup.
• Remove from the heat and leave to cool. Transfer the syrup to a sterilised bottle or jar. Will keep in the fridge for up to two weeks.

HOME-MADE PUMPKIN SPICE LATTE SYRUP

Steps:

• Combine all ingredients in a saucepan and bring to a boil.
• Cook over medium heat, stirring occasionally to keep syrup from burning.
• Let mixture cook together like syrup and begins to coat the spoon (for about 10-15 minutes), then remove from heat.
• Refrigerate in a heat-proof container.
• The syrup will thicken a bit in the refrigerator, but will become syrup again when heated.
• Heat 3-4 tablespoons syrup with 2 cups milk in microwave (adjust milk depending on pumpkin flavor desired)
• Pour into a blender or whisk until frothy, for about ten seconds (to make it thick and prevent the pumpkin from settling on the bottom).
• Pour 1/2 cup of the pumpkin spice mixture into a large mug.
• Top it off with strong, hot coffee.
• Add some whipped cream, a drizzle of caramel sauce, and a pinch of cinnamon.
• Store the rest of the latte mixture in the fridge for up to a week, sealed. Shake before using.

HOMEMADE PUMPKIN SPICE SYRUP

Steps:

• Add the granulated and brown sugar, cloves, cinnamon, allspice, ginger, nutmeg and mace and water to a small saucepan.
• Heat over medium high heat, stirring occasionally until the mixture comes to a boil and the sugar is completely dissolved. Remove from the heat and let the syrup cool for 15 minutes.
• Pour the simple syrup through the fine mesh strainer or use the strainer bag to remove the excess spices and sediment.
• Place the funnel in the mouth of a tall jar and pour the spiced simple syrup through the funnel to fill the jar. Seal it. You can store the simple syrup in the refrigerator.

HOMEMADE PUMPKIN SPICE SYRUP

Steps:

• Place water and sweetener in a small saucepan, and bring to a simmer over medium-high. Stir until the sweetener dissolves completely.
• Add cinnamon sticks, cloves, ginger, nutmeg and pumpkin puree. Reduce heat to medium-low and simmer for 20-30 minutes.
• Strain over a small sieve or cheesecloth into a clean jar.

PUMPKIN SPICE SYRUP

Steps:

• Place 1 cup of water in a small saucepan. Add the brown and granulated sugars, pumpkin pie spice, and vanilla extract. Place over medium-high heat and bring to a simmer, whisking occasionally. Let simmer for 2 minutes to let all of the sugar dissolve and the spice to perfume the syrup. Reduce the heat to low and whisk in the pumpkin puree until smooth (do not let boil). Remove from the heat.
• Strain the mixture through a fine mesh strainer into a storage container. Once cool, cover and refrigerate for up to 1 month.