So I probably should have posted this for you earlier in the season, but I wanted to get it just right first. I’ve tried pumpkin spice coffee syrup recipes from other bloggers and such, but I always had to tweak them for one reason or another, so I decided to make my own! Now, I will tell you, this recipe is not as sweet as a lot of others out there, so you may need to use a little more than expected, but trust me… It’s delicious! The only down side is that I use it too fast. 😜
My biggest problem with other recipes is the spices. There is too much. There are spices that I’m sensitive to that have to be omitted. The balance isn’t right, etc. So this recipe has a very simple profile and highlights the pumpkin more than the spice… Which is really what we love about fall anyway, is it not?
So to start, I like to whisk together my pumpkin, spices, and sugar. I use cinnamon, just a dash of allspice, and freshly grated nutmeg. (If you’ve never used fresh nutmeg, you must! Not only is it cheaper in the long run because it lasts forever and you only use a little at a time, the flavor is much stronger and more impactful than the ground stuff.)
Next add water and put it over medium heat. Heat through, stirring occasionally, but don’t bring it to a full boil. A slow simmer is good. As some of the liquid evaporates, it will get a more syrupy consistency. It still won’t be super thick though… This is coffee syrup, not pancake syrup.
Once you can’t stand smelling it any longer without a taste, remove from the heat and add the maple syrup.
This is the fun part (NOT!)… Using a fine mesh strainer and/or cheesecloth, pour your syrup into a clean jar. Because of the thick pumpkin, this can take a while… You can help it along by using a spoon pressed against the side to squeeze out some of the moisture, but if you want to avoid frustration, just let it sit and do it’s thing. If there are a lot of spices hanging out at the bottom of your jar, you might want to filter it one more time. This isn’t necessary, just make sure to shake it before use if you decide not to. I keep mine in a mason jar in the refrigerator. You can get one of those fancy pump tops to put on it, but I lost my straw, so it’s not in the pictures. Don’t ask me how long it keeps… I always run out before it goes bad. 🙂
And that’s it! Super easy and oh so good! And now you can make your own PSL and save about $4.50 per cup! 😊 I use 2 Tbs. for a standard cup of coffee. You can adjust to taste.
Maple Pumpkin Spice Coffee Syrup
- 1 c. Pumpkin
- 1 c. Brown Sugar
- 1 tsp. Cinnamon
- dash Allspice (to taste)
- Freshly grated nutmeg (to taste)
- 2 c. Water
- 1/2 c. Maple Syrup
- In a medium saucepan, wisk together pumpkin, brown sugar, and spices.
- Add water and simmer over medium heat, stirring regularly, about 10 minutes. Do not boil.
- Remove from heat and add in maple syrup.
- Strain through a fine mesh sieve and/or cheesecloth into a clean jar or other container. Store in refrigerator.