Homemade Pumpkin Spice Syrup

Pumpkin Spice Syrup

I wasn’t planning on having so many recipes up on the blog this week, but I have been in the kitchen creating non-stop.

Pumpkin season is in full swing since Starbucks released their coveted PSL (Pumpkin Spice Latte) early this year.  I’ll admit, I’m a big sucker for a Starbucks PSL but I’m finding this year that it’s just not as great as I thought it was.  I still love pumpkin spice anything, but I’m finding the PSL to be way too sweet.  Also, a friend of mine recently mentioned how terrible the ingredients in Starbucks Pumpkin Spice Syrup were.  At the time I brushed it off, because no one was going to get in the way of me and my PSL.  Now I’m seeing the wisdom in her words.

The last few weeks have been rough around the edges in our house with teething in full swing and sleep a distant memory.  It’s been hard for me to resist grabbing a PSL anytime I’m out of the house, and let me just say that Starbucks drive-thrus make it way to convenient to spend an obscene amount of money.  In a way to save money and make life that much more simple I first deleted my beloved Starbucks App and then set out to create a better Pumpkin Spice Syrup at home.  I’m so happy to say I’ve succeeded! It’s super easy and quick to whip up and will keep in the fridge for at least a couple weeks! I think it would be a great gift for a friend as well.

If you want to save some money, and treat your body just a little bit better then you should make this!

Pumpkin Spice Syrup

What you’ll need:

  • 1 cup maple syrup
  • 2 cups water
  • 2 tbsp pumpkin puree
  • 1 tsp pumpkin spice

What you do:

  • Place all the ingredients in a small sauce pan and whisk to combine.
  • Bring it all to a boil and let boil for 5 minutes, stirring occasionally. Remove from heat and let cool for 30-40 minutes.
  • Place cheesecloth folded several times in a fine mesh sieve over top of a bowl.  Pour mixture into sieve and let the liquid strain through. Towards the end you’ll need to squeeze the cheesecloth to get all the liquid out.
  • Pour it into a container and store in the fridge.

I used 2 Tbsp for my latte but you might like more or less, try it out!

One thought on “Homemade Pumpkin Spice Syrup

  1. Pingback: What’s Up | Joy of Simplicity

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