Pumpkin Spice Latte Syrup

November 6th, 2010 by NashVeggie Leave a reply »

Pumpkin Spice Latte

This time of year brings out the candy coffee lover in people and most make a line to Starbucks and other coffee places that have decided the Pumpkin Spice Latte is the coffee flavor of the season. They are very good, although Starbucks isn’t vegan and Panera’s is, but they are very expensive. At and average of $4 for a Soy Pumpkin Spice Latte it can add up quickly if you become addicted. You could opt for a store-bought syrup. Williams-Sonoma sells a very good Pumpkin Spice Latte Syrup.  At $10 for a small bottle that can also get expensive if you’re enjoying a pumpkin spice latte once or twice a day. With home espresso makers more affordable than the 5-time-a-week or more trips to the coffeeshop having a way to make your own Pumpkin Spice Latte at home should be as easy.

I created my own Pumpkin Spice Latte Syrup after both my wife and I decided there was something about a cold morning and a spiced coffee that just fit. It is very simple but extremely tasty, better than any you’ll find at Starbucks, Panera or any other coffeeshop I’ve ever had a Pumpkin Spice Latte from and without all of the added preservatives you’ll find in those syrups some of the coffeeshops use. Even better, your wallet won’t be taking that ridiculous $4-plus hit with each drink.

High quality, fresh spices make all the difference in this recipe as they do in all.  Cheap or old spices will give a weak flavor and a bad syrup.


Pumpkin Spice Latte Syrup

1 Cup Water
1 Cup Vegan Sugar or Evaporated Cane Juice
2 TBS Whole Allspice
2 TBS Whole Cloves
1 TSP Ground Cinnamon
1/2 TSP Ground Ginger
1/2 TSP Fresh Ground Nutmeg
1 TSP Vanilla
1/2 Cup Pumpkin Puree

In a medium pan bring water, allspice, cloves, cinnamon, ginger and nutmeg to a boil. Boil for 1 minute and add sugar. Return to boil and whisk until sugar is dissolved. Continue to boil for about 3 minutes. Remove from heat and add pumpkin, return to boil whisking until pumpkin is well blended. Remove from heat and allow to completely cool. With a slotted spoon or strainer remove cloves and allspice. Cool completely, add vanilla and pour into jar or bottle for storage. When making your latte use two tablespoons, or more for a stronger flavor, for an 8 ounce latte. Makes about 1 1/2 cups of syrup.

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12 comments

  1. I defiantly plan on making this as soon as I get home for Thanksgiving break…i absolutely love the pumpkin spice latte…it’s a terrible thing having Starbucks in my dorm building.

  2. Nashveggie says:

    Lacey – It is a little stronger than the WS syrup. Much easier on the wallet.

  3. Tania says:

    Thank you sooo much for posting this. It is almost exactly like the WS version. This is so much cheaper and I will be able to have it year-round. I made it yesterday and it is incredible!!! Way better than Starbucks.

  4. MIchelle says:

    This sounds amazing…I can’t wait to try it!

  5. supercarrot says:

    ooooooooooh. such a good idea!

    does the pumpkin sink to the bottom? i’m wondering if putting it in a blender would be beneficial.

    does boiling it with the pumpkin in there longer affect the pumpkiny flavor negatively? such as to boil it to get the flavors into the liquid and then straining a bunch of the fiber out.

    • NashVeggie says:

      Putting it into a blender would not be beneficial in any way and I think may create a thinner, airy syrup. I would advise against it.

      Cooking the syrup longer than 3 minutes will not negatively affect the pumpkin but could create a much thicker, candy-like syrup which you don’t want. Also, good quality puree leaves no “fibers”.

  6. Amy says:

    I so want to try this… one of my favorite drinks this time of year, and have been missing it!! I have gone to at least 5 grocery stores in Nashville this week, and apparently no one is stocking pumpkin right now due to some problem the associate wasn’t sure about? Wondered if you heard anything like this as well. I have only made it to various Kroger and Publix stores. A trip to Whole Foods is in the plans for tomorrow.. so we’ll see!

    • NashVeggie says:

      Whole Foods has pumpkin in stock. I just bought some this past weekend. When you try it be sure to come back and let me know what you think!

      • Amy says:

        Ok this was the BEST pumpkin spice latte I’ve ever had, and my roommate concurs. Made the syrup p this morning and throughout the day tried it with soy, almond and coconut milks. All excellent.

        • NashVeggie says:

          Three coffees today? You’re on my level now! Just think, that’s nearly $12 you saved today by having those pumpkin spice lattes at home with your own syrup!

          Thank you! I am glad that you enjoyed it! No go have another pumpkin spice latte!

  7. Alice says:

    Does this need to be refridgerated for storage?

  8. Coleen L. Gjoni says:

    Hello ;) should this be stored in the fridge?

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