Pumpkin Spice Coffee Syrup Recipes

PUMPKIN SPICE COFFEE

Steps:

• Mix the ground coffee, allspice, and cinnamon in a small bowl, and place into the filter of a drip coffee maker. Pour 4 cups of water into the coffee maker, and turn on the machine. When coffee has finished dripping, pour into 2 cups. Stir in cream and sugar to taste.

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.

HEALTHIER HOMEMADE PUMPKIN SPICE LATTE & COFFEE SYRUP

Steps:

• Add all ingredients to a small saucepan over medium-high heat. Cook, stirring occasionally, until the mixture begins to boil. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat and let sit for another 10 minutes.
• Place a fine-mesh sieve over a bowl or large jar and strain syrup. Discard solids. Pour into an airtight storage container and transfer to refrigerator. Contents may settle, so just give it a quick shake before enjoying pumpkin spice deliciousness in your morning coffee or latte. I like 2-3 tablespoons of syrup stirred in to each cup, but you may prefer more or less. Make it your own!

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.

PUMPKIN SPICE COFFEE RECIPE BY TASTY

Steps:

• Combine all ingredients in a medium sauce pot and heat through, making sure not to boil, stirring occasionally.
• Serve hot, or over ice!
• Top with whipped cream (optional).
• Enjoy!

PUMPKIN SPICE SYRUP (FOR COFFEE OR TEA)

Steps:

• Mix first 5 ingredients in a 1 quart saucepan and bring to a boil.
• Reduce heat and simmer for 10 minutes, stirring often; cool completely.
• Strain in a coffee filter or a strainer lined with cheesecloth.
• Add 2 teaspoons vanilla extract, after it has cooled completely, if desired.
• Pour into an air-tight bottle or jar and store in the refrigerator. Keeps for 1-2 weeks.