Let’s all take a moment of silence for summer shall we? I know, I know, it’s sad saying goodbye, but just think of all the wonderful things fall brings with it. Fluttering gold leaves, crisp cool breezes, cozy sweaters, sipping hot choc- rrrrrrrt *record scratch* -alright let’s cut to the chase people. That stuff is great and all, but to be completely honest, I’m excited about fall for two main reasons: 1. My Birthday (which is tomorrow), and 2. PUMPKIN.
If you’re not a big fan of pumpkin, then by golly do I feel sorry for you right now. Even before I started a food blog I was moderately obsessed with pumpkin treats of all kinds come fall. But take one step into blogworld starting on, oh, September 1, and you’re going to fall neck deep into a never ending delicious pit of pumpkin delight. I love it. Every year I think I’m not going to get excited and then sometime around the third week of August I get the itch. One of my favorite ways to enjoy pumpkin? The infamous PSL.
I actually don’t feel at all bad for perpetuating the Pumpkin Spice Latte mania that sweeps the world every autumn. Especially if I can: 1. help my good friends (that’s all of you) save some money (PSLs ain’t cheap!) and 2. help my good friends satisfy their pumpkin spice latte cravings in a healthier way.
I already have a healthy Pumpkin Spice Date Syrup for lattes on the blog, and I love it, however it uses dates, as you may have guessed, and requires several extra steps and a fair amount of boiling. It’s great if you love using dates for sweetening and have a few extra minutes to stare at a pot. I wanted to have another option that is a bit quicker and easier, while still being refined sugar free and naturally flavored. With real pumpkin! Something you won’t find in a Starbucks PSL, by the way. This syrup is really more of a thin sauce than a true syrup. I didn’t think pumpkin spice sauce for lattes would be very enticing, and really it’s used just like the syrup and dissolves well. Unlike my Pumpkin Spice Date Syrup, which is more, erm, drizzly (?) and can be used for topping pancakes, etc, this recipe’s main purpose in life is to be used for coffees and lattes.
This syrup comes together quickly and painlessly and will transform your plain old coffees and lattes into dazzling fall beverages worthy of a coffeehouse. Better than a coffee shop PSL really, because instead of high fructose corn syrup and artificial flavorings (and who knows what else) you’ll get real pumpkin, pure maple syrup, and warm spices.
Cheers to making your own tasty lattes and cheers to the beginning of fall!
Easy Pumpkin Spice Syrup for Lattes – Refined Sugar Free and Vegan
makes a little less than 1 cup (can be easily doubled)
- 1/2 cup filtered water
- 1/4 cup + 2 tbsp pure maple syrup
- 1/4 cup of pumpkin puree
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground ginger
- pinch of ground cloves
- pinch or two of sea salt
- 1/4 tsp vanilla extract
Instructions: Combine all ingredients except vanilla in a small pot and whisk. Turn heat to medium and bring to a boil. Reduce heat and simmer for about 5-10 minutes, stirring occasionally. Pour into a jar and use right away or allow to cool and store in the fridge. Will last 1-2 weeks.
To Use: Simply stir 1-2 tablespoons into hot coffee or homemade lattes. For cold coffee, pour coffee and syrup into a jar with a lid and shake, or blend together in a blender. To see how I make my healthy caffeine free lattes, see my post Pumpkin Spice Date Syrup for Lattes + How I Make the Perfect Healthy & Dairy Free PSL
I made this flavor syrup about 10 different times, and to be honest, I liked them all. It was really hard to decide which one to share. I went with this one because to me it has a good pumpkin flavor and plenty of spicyness. Play around with the amount of pumpkin, maybe starting with less and adding more. If you want it sweeter you can also add coconut sugar, though it may thicken up more. Tinker with the amount of maple syrup and spices too. Make it your own! I liked it with a pinch of cardamom too.
I tried straining and not straining, and didn’t see much of a difference. Since we’re using ground spices, straining is really unnecessary. If you’d like you can use fresh ginger or whole cloves/cinnamon sticks, grated nutmeg, etc, but you’ll definitely want to strain the solids.
What’s your favorite way to partake in all the pumpkin this time of year?