My friend Kasia over at Kasia's Kitchen alerted me to the recipe for Pumpkin Spice Latte Syrup over on the Alaska from Scratch blog. Both Kasia and I mark the seasons by our changing flavors of coffee drinks, so she knows me well!
Woe has been the theme in my household, however. Nobody seems to make a sugar-free pumpkin spice syrup, at least not in our direct vicinity, and that has meant the foregoing of pumpkin spice coffee drinks. Until now! This is a bit late to be posting this, as certain coffee shops already have their red cups of holiday drinks out, but as far as I'm concerned we have another month of fall food, including pumpkin.
I adapted Maya's recipe from Alaska from Scratch, but if you eat sugar, you should use her original recipe. My version doesn't get quite as thick as making a true simple-syrup based syrup would do. However if you are trying to consume less sugar, give this a try! What I'm presenting to you is a double batch with some spice modifications, since we will not have any trouble getting through it at my house.
Pumpkin Spice Syrup, lower-sugar
- 3 cups water
- 1 cup granulated Splenda (use any sugar substitute that works within your needs and doesn't taste too chemically-laden)
- 6 cinnamon sticks
- 1 tsp. ground nutmeg
- 1 tsp. ground ginger
- 1/2 tsp. ground cloves
- 1/2 cup pumpkin puree (not pumpkin pie filling)
2. Turn down to medium and let it bubble about for about 10 minutes or so, stirring often.
3. Let cool for 10-15 minutes. Strain, otherwise you will end up with a mouthful of gloppy spices and pumpkin.
4. We add 2-3 tbsp of pumpkin spice syrup to a cup of coffee, plus a splash of cream or creamer. On days requiring fancier coffee, you might want to add whipped cream sprinkled with nutmeg.
You could also make a latte version, as Maya originally did, but we don't have an espresso machine at home. Even "just" in coffee, this is a delicious drink for fall! It is currently fueling my NaNoWriMo writing sprees, where I am almost to 7,500 words on day three. Phew.