PUMPKIN SPICE SYRUP RECIPE
Pumpkin Spice Syrup is a pumpkin spice latte lovers dream come true. Made with canned pumpkin and warm spices, this pumpkin spice coffee syrup has thick and delicious consistency and will rock your pumpkin-loving world!
Provided by Amy Desrosiers
Categories Beverage
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 g, Calories 176 kcal, Carbohydrate 39 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 32 mg, Fiber 1 g, Sugar 37 g
PUMPKIN SPICE SYRUP
This is a super easy-to-make syrup that combines the best flavors of pumpkin pie into a syrup wonderful for pancakes, especially pumpkin pancakes!
Provided by bairnmaeve
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 10m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 92.5 calories, Carbohydrate 15.5 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 2.5 g, Sodium 45.6 mg, Sugar 8.3 g
STARBUCKS PUMPKIN SPICE SYRUP-COPYCAT RECIPE - (3.9/5)
Provided by MJH
Number Of Ingredients 7
Steps:
- Combine the water and sugar in a saucepan. Simmer over medium heat, stirring occasionally, until the sugar dissolves. Add the spices and the pumpkin and continue to simmer for about 8 minutes, stirring frequently. Do not boil. Remove from heat and strain the syrup through cheesecloth, tea towel, or strainer. Depending on the type of strainer you use, you may need to strain the syrup twice. Allow the syrup to cool, then refrigerate the syrup in a tightly closed jar for up to a month.
PUMPKIN SPICE COFFEE SYRUP
I love the Starbucks® pumpkin spice lattes and have tried to replicate their recipe. I finally feel I've come close and would love to share it. Enjoy!
Provided by Stephanie Van Luven
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 30m
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 24.6 g, Cholesterol 1.6 mg, Fat 0.7 g, Fiber 1.2 g, Protein 0.6 g, SaturatedFat 0.5 g, Sodium 25.2 mg, Sugar 21.6 g
HOMEMADE PUMPKIN SPICE SYRUP
This festive simple syrup is infused with vanilla and six heady holiday spices to flavor cocktails, coffee and tea or to pour over poached apples or pears.
Provided by Lisa Lotts
Categories Condiments Drinks
Time 15m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 69 kcal, Carbohydrate 18 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 2 g, ServingSize 1 serving
HOMEMADE PUMPKIN SPICE SYRUP
Warm fall spices with real pumpkin made into a pumpkin spice syrup for beverages and flavoring your favorite belly warming foods.
Provided by Sandra Shaffer
Categories Condiment
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 52 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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.
PUMPKIN SPICE SYRUP
Add this versatile pumpkin spice syrup, made with cinnamon, cloves and ginger, to lattes and milkshakes. You can also drizzle it over bakes and desserts
Provided by Anna Glover
Time 15m
Yield Makes 250ml
Number Of Ingredients 8
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.
Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.1 grams fiber
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