Homemade Pumpkin Spice Latte Syrup
I promised Pumpkin Spice and today it’s here! You may have noticed that our spicy seasonal favorite started popping up in Starbucks this weekend, and usually I would flock to those green awnings to take my first fall sip. This year however, a few things have me stopping short.
I mentioned my diet change last week, but also there have been loads of reports of the mystery additives in the original coffeehouse version. Although I certainly would have looked past the mystery and sipped anyway, the diet change really was the thing that got me thinking of a make-at-home version with all natural ingredients.
There are about a bazillion ways to customize this depending on what you drink or don’t drink. I’ve made a version with no white sugar and no sugar substitutes that is eerily close to the original.
So, what are we waiting for! Let’s make this pumpkiny, syrupy goodness!
I’ve made my syrup using dates… like, the fruit. I’ll confess, it seems fussy. I had never bought a date in my life until I started the Whole30, but bought some to use in my almond milk and have learned that I really like them! I especially like them in this recipe because they have a wonderful earthy sweet which goes so well with the pumpkin and spice. If you’re nervous about them, just buy some and try it! You might find a new favorite AND after you’ve used some for this recipe you can use the rest to make bacon wrapped dates which my aunt makes all of the time and they’re awesome. But, we’re not making bacon wrapped dates today, we’re making Pumpkin Spice Syrup.
Pumpkin Spice Syrup
whole 30*, paleo, gluten-free, all natural version
yields 2 cups
- 10 pitted dates
- 1 3/4 cup water
- 1/2 cup pureed pumpkin (I used it straight from the can)
- 1 star anise pod
- 2 cinnamon sticks
- 1 tablespoon pumpkin pie spice
- 2 vanilla beans
Soak the dates for 20 minutes, then drain. Put the dates and water to a blender and blend until smooth. Add the date syrup and all of the rest of the ingredients to a small saucepan and cook of medium heat until the mixture is slightly bubbly. Strain the entire mixture through some cheese cloth to get rid of any large bits, then bottle!
Once you’re ready to enjoy a latte, mix two tablespoons of the syrup mixture with your milk and coffee. For my Nespresso
Also, for an at home ‘latte’ without the espresso machine, using a simple milk frother yields amazing results. This is the one we use
Other fun ways to make it:
With Simple Syrup:
- 2 cups of sugar
- 2 cups of water
- 1/2 cup pureed pumpkin (I used it straight from the can)
- 1 star anise pod
- 2 cinnamon sticks
- 1 tablespoon pumpkin pie spice
- 2 vanilla beans
Combine the sugar and water in a small saucepan and cook on medium/low heat until the mixture is slightly bubbly and sugar is totally dissolved. Add in the rest of the ingredients and stir constantly while heating up the pumpkin and incorporating it all together. Strain the entire mixture through some cheese cloth to get rid of any large bits, then bottle!
Into a creamer:
- Blend the finished syrup together with 1 1/2 cup of your regular creamer or milk then store in the fridge.
You can do the same thing with ‘honey’ syrup which is like above but with 1 cup of honey instead of sugar. Or, get creative! Add in maple syrup or any other spice you prefer.
I bottled my syrup up and stuck it in the fridge where it will live for a week or so. I might gift one of the bottles to a friend if I’m feeling generous and can get over the initial ‘must save all of this for myself’ feeling that I’m currently harboring.
So…here comes the big question… Will you make it? Will you treat yourself to a Pumpkin Spice Latte every morning without even having to leave the house?
p.s. I have one of the most excited DIYs ever coming up tomorrow. Like, I debated about the order of my posts this week because I was so excited about it. Get ready.
*for those who Whole30, actual serving size is two tablespoons which equals about about 1 date. I consider it a ‘treat’ to curl up with on lazy weekend mornings in bed!
