Okay, okay, I get it—it’s still August, the kids are just going back to school, and summer is hanging on by a thread. But guess what? I’m already ready for fall. 🍂 And no, I’m not waiting until October to get my pumpkin spice fix. I’m an unbothered queen who’s already embracing the pumpkin vibes.
Last year, I said “peace out” to Starbucks (because, you know, self-love and saving money and we don’t support their political views), and while my local coffee shops are cool, their pumpkin spice lattes just don’t hit the same. So, here I am, making my own homemade pumpkin spice syrup. I’ve been making this for years, and I’m pretty sure I’ve shared this recipe before (like, two years ago when I was giving away the syrup with my pumpkin cookies as Christmas gifts), I swear it was even on my fall bucket list but whatever—recycling is good for the planet, right? Plus, if you’re anything like me, you’re already planning for that first sip of pumpkin spice goodness, and trust me, this syrup will deliver.
Don’t worry; I’ll not only show you how to whip up the syrup, but I’ll also share how to use it. I’m so done with all those recipes that just show the syrup and leave you hanging. I get it—everyone has their own taste—but sometimes you really need a little more guidance.
Ingredients:
- 1 ½ cups water
- 1 ½ cups sugar
- 4 (3-inch) cinnamon sticks
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 2 tablespoons pumpkin puree (NOT the pie filling, we’re not making pie here)
Directions:
- Start with sugar and water: In a medium saucepan, combine the water and sugar. Bring it to a simmer over medium heat and stir until the sugar dissolves completely. (it should feel smooth, not gritty.)
- Add the pumpkin spice magic: Add in the cinnamon sticks, ground cloves, ground ginger, nutmeg, and pumpkin puree. Whisk it all together like you’re preparing for a fall holiday. Simmer for about 8 minutes, and let those spices fill the air.
- Cool down: Take the saucepan off the heat and let it cool to room temperature. Don’t freak out if it looks thin at first, because it will thicken as it cools.
- Strain and store: Strain the syrup through a fine-mesh sieve into a container. Store it in the fridge, and you’re ready to make your pumpkin spice dreams come true!
How to Make Your Pumpkin Spice Latte:
- Steam 6 ounces of milk until it’s nice and hot, then pour over 1 ounce of espresso (or regular coffee if you’re keeping it simple).
- Add 1-2 tablespoons of your homemade pumpkin spice syrup.
- Stir and serve!
I personally use about 2-3 tablespoons of syrup per 10-12 ounce cup of coffee, with just a splash of milk. But hey, it’s all about how you like it. Make it your own.
And that’s it! Whether it’s August or October, this homemade pumpkin spice syrup will have you feeling all the cozy fall vibes without the long Starbucks lines or the prices. I’m not here to judge if you’re already in the pumpkin mood—do you, boo.
So go ahead, enjoy your early fall indulgence, and let’s start sipping on those pumpkin spice lattes before everyone else even gets the memo.
