Holy. CRAP. I can’t believe it took me so long to blog about a homemade Pumpkin Spice Latte syrup, but whatever – it’s better late than never!
We just got an espresso/cappuccino machine, and I’ve been searching for a homemade PSL syrup recipe (because, as good as S-Bucks is, I can only imagine we are drinking all sorts of synthetic ingredients.) So I made my own, and am storing it in the fridge for Thanksgiving dessert 🙂
The one thing about homemade PSL syrup (for you non-addicts out there, PSL = Pumpkin Spice Latte) is that you have to shake it before use, because it will separate. But you know what I say about that? What the f$%* ever! I’d rather have to shake a bottle for 20 seconds than consume synthetic ingredients from Starbucks. AND they make adorable gifts. This recipe is an adaptation from one I found over at A Beautiful Mess. Here goes!
Homemade Pumpkin Spice Latte Syrup
- 2 cups water
- 2 cups turbinado sugar (or brown sugar)
- 1 tsp. cinnamon
- 2 cinnamon sticks
- 1/2 tsp. nutmeg
- 1/2 tsp. ground ginger
- 1/2 tsp. whole cloves
- 4 heaping tbsp. organic pumpkin puree
Combine all ingredients in a pot and cook on stove top over medium heat. Do not let it boil.
Once all ingredients are blended together, allow to cook for 10 more minutes on low heat. Remove from heat, and strain liquid.
Allow liquid to cool, then bottle in air tight containers.
Keep in the refrigerator for up to two weeks. *Idea: you can give these as gifts, too! We had these little leaf jars left from our wedding favors, and filled them with the homemade PSL to give away. You only need about a half of a shot of this per cup of coffee or cappuccino, or a whole one for your sweet-tooths out there. You. Are. Welcome.