I made the pumpkin spice syrup this morning from Baker Girl this past weekend. I made mine sugar free with Splenda and substituted the nutmeg, ginger, and cloves with 1 teaspoon of pumpkin pie spice. Came out fantastic and tastes as good, if not better than Starbucks’ Pumpkin Spice. I actually liked it better. Easy and cheap to make, definitely worth a try! Definitely makes a cup of coffee with milk a bit more special and is great for a homemade pumpkin latte or pumpkin chai tea latte. To see the original post, visit http://buddingbaketress.blogspot.com/2011/09/pumpkin-spice-syrup-for-homemade.html. Here is the my slightly modified version of the recipe I made from Bakergirl:
Pumpkin Spice Syrup for Homemade Pumpkin Spice Lattes (makes about 2 cups of syrup)
- 1/3 cup pumpkin puree (fresh or canned)
- 1 cup sugar (I used Splenda)
- 1/2 teaspoon vanilla
- 1 1/4 cups water
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- Combine all ingredients in a saucepan and bring to a boil. Cook over medium heat, stirring occasionally to keep syrup from burning.
- Let mixture cook together until it becomes syrup-y and begins to coat the spoon (for about 10-15 minutes), then remove from heat.
- Refrigerate in a heat-proof container. The syrup will thicken a bit in the refrigerator, but will become syrup-y again when heated.