I’m a daily coffee drinker. Day in, day out, I can count on brewing and drinking AT LEAST 4 cups of coffee to help fuel my day as a busy mom and blogger.
I love the great taste of my new found best friend as part of my morning routine. One of my favorite parts of autumn are the holidays and the seasonal spices and flavors that come with it.
Like most, I’m a sucker for a nice cup of Pumpkin Spice Latte but I almost stopped drinking them from my local coffee shop when I found out what exactly is in their pumpkin spice syrup.
Not only is there no actual pumpkin in their “pumpkin” spice syrup, but it’s made from mostly sugar with traces of condensed nonfat milk, sweet condensed nonfat milk, annatto (a colorant), natural and artificial flavors and caramel coloring.
According to this, my vegan and lactose intolerant friends would have to do without, and that wouldn’t be very festive now would it?
As someone who has been trying to be more conscientious about what I eat, I almost thought I would have to bid farewell to the iconic pumpkin spice lattes that I love! (sad face)
That is, until my wonderful contributor Melissa heard my pleas and came up with her own pumpkin spice syrup that can be made at home.
Not only does it only include just four main ingredients, but it can be made in as little as 15 minutes and creates a nice sized batch that can be used for my daily coffee fix.
Even better? I can add this to my coffee on the mornings I’m feeling extra festive at ANY time of the year, not just fall! Christmas in July? Why yes, yes it is.
How do you store pumpkin spice latte syrup?
Home made pumpkin spiced latte syrup can be stored in an airtight container for up to three weeks in the refrigerator. I like to use a mason jar with this leak-proof flip cap pour lid.
What can I use instead of pumpkin spice seasoning?
If you don’t have pumpkin spice seasoning, don’t fret. You can also switch out using pumpkin spice seasoning for:
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
Can I use a different sugar for my DIY Pumpkin Spice Latte syrup instead?
Absolutely! As a matter of fact, you can add in some dark or golden brown sugar for a slightly sweeter taste and more caramel pumpkin flavor.
To do this, use ¾ cups brown sugar with 1 cup granulated sugar instead of 1 ¾ cup of all white cane sugar.
How do I make a sugar free pumpkin spice latte syrup?
Unfortunately, ¼ cup of pumpkin puree has about 2 grams of sugar in it so there’s no getting around that.
BUT you can make an almost sugar free version by replacing the 1 ¾ cup cane sugar with 1 ¾ cup xylitol sweetener instead.
I actually stopped using regular can sugar in my home years ago when I learned of the health benefits of xylitol and also tried it for myself. Unlike sugar, Xylitol it is not converted into acids that cause tooth decay and it actually reduces the levels of decay-causing bacteria in saliva
The health benefits of xylitol are not limited to just oral hygiene:
- Xylitol stimulates digestion, the immune system, lipid and bone metabolism
- Xylitol assists in glycemic and obesity control
- Xylitol reduces ear and respiratory infections
I like that Xylitol is not a hyper sweetener (it is used in a 1 to 1 ratio as regular sugar) and it’s taste and appearance is almost identical.
I use it in every cooking, baking and drink recipe I’ve made for 9 years and my husband and parents don’t even know it’s not “real” sugar.
How to make Pumpkin Spice Latte at Home
So if you want an easy, affordable, and all-natural pumpkin spice sauce recipe that you can make at home, you should definitely give Melissa’s version a try! You won’t be sorry.
Cook time: 12 minutes
- 1 ½ cups water
- 1 ¾ cups cane sugar
- 3 ½ teaspoons pumpkin spice seasoning
- ¼ cup pumpkin puree
- 1 teaspoon vanilla extract
In a medium saucepan, add water and sugars. Simmer on medium-low heat until the sugar dissolves, about 4 minutes. Do not let the sugar water come to a boil.
Turn the heat down to low and whisk in pumpkin spice seasoning and pumpkin puree. Simmer for 8 minutes, stirring occasionally.
Remove from the heat and strain through a mesh strainer lined with a cheesecloth or a clean tea towel to prevent pumpkin clumps.
Allow the syrup to cool to room temperature then stir in the vanilla extract. Store in a mason jar or airtight container.
You can store your pumpkin spice syrup in the refrigerator for up to three weeks. Enjoy!
More delicious pumpkin recipes to try
- Pumpkin Jack-O-Lantern Pop Halloween Treats
- Amazing 5 Minute Pumpkin Spice Latte Mini Cake in a Mug
- Ridiculously Delicious Layered Pumpkin Coconut
- Paleo Friendly Pumpkin Waffles Recipe
- A Healthier Pumpkin Pie Recipe