This homemade pumpkin spice latte syrup combines real pumpkin puree with cinnamon, ginger, cloves, and nutmeg to deliver café-quality flavor at a fraction of the cost. Mix the cooled syrup with espresso and steamed milk for an easy fall coffee drink.
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Combine the ginger, cinnamon, cloves, nutmeg, black pepper, and pumpkin puree in a saucepan.
Cook over a medium heat, stirring constantly until the mixture is hot throughout.
Add the sugar and stir until dissolved.
Simmer for about 5-10 minutes. Keep an eye on the heat and do not let the mixture boil.
Remove from heat and let cool for about 20 minutes.
Once you've cooled the syrup it's time to make your latte. Add 1 Tbsp of the mixture to a mug followed by a shot of espresso and hot milk.
Store cooled syrup in an airtight container in the refrigerator for up to 2 weeks. Stir well before each use.
Yes. The syrup keeps refrigerated in an airtight container for up to 2 weeks, making it ideal for batch prep.
Use 2–3 tablespoons of cooled syrup per 1 shot of espresso, then add 8–10 oz steamed milk and top with foam.
Yes, use roasted and pureed fresh pumpkin, but reduce water slightly since fresh pumpkin is wetter than canned.
The syrup itself is vegan. Use non-dairy milk (oat, almond, or soy) instead of dairy milk when serving.
Black pepper subtly enhances the warm spices and adds depth without a noticeable peppery taste.
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