Description
A homemade pumpkin coffee syrup that lasts for four weeks, offering coffee shop quality flavor with real pumpkin puree and customizable sweetness.
Ingredients
Scale
- 1 cup (240g) plain pumpkin puree
- 2 cups (480ml) water
- 1 cup (200g) white cane sugar
- 1/2 cup (120ml) heavy cream
- 2 tsp (10g) pumpkin pie spice
- 1/4 tsp (1.5g) fine sea salt
- 1 tsp (5ml) vanilla extract
Instructions
- In a medium saucepan, combine water, sugar, pumpkin puree, heavy cream, pumpkin pie spice, and salt while the pot is still cold. Whisk thoroughly to prevent clumping.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer.
- Reduce heat to low and simmer for 15-20 minutes, stirring every 3-4 minutes, until the syrup thickens and coats the back of a spoon.
- Remove the pot from heat and stir in the vanilla extract.
- Optionally, strain the syrup through a fine-mesh sieve for a smoother texture.
- Let the syrup cool to room temperature (about 30 minutes).
- Pour the cooled syrup into sterilized glass bottles or jars and seal tightly.
Notes
Start with cold ingredients to prevent clumping. Do not boil vigorously to avoid crystallization or scorching. Store in the refrigerator for up to 4 weeks. Shake well before use as natural separation may occur. Can be frozen for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Condiments
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 60
- Sugar: 14
- Sodium: 10
- Fat: 1
- Saturated Fat: 0.5
- Carbohydrates: 14
Keywords: pumpkin syrup, coffee syrup, homemade syrup, fall recipes, meal prep, pumpkin spice, dairy-free options, keto friendly