There is no hiding it. I am a basic white girl who loves pumpkin everything. Fall time means pumpkin spiced lattes. I love coffee and flavorings in my coffee for that coffee shop flair. About a year ago, I vowed to stop going to Starbucks regularly. I love Starbucks, but its so costly. I now have a love affair with my Keurig and could not live without it. It seems a bit nuts to love a coffee maker, but I can’t help it.
I like the pumpkin spice syrup they use at most coffee shops, but sometimes it can be a bit artificial or chemical tasting. Who knows what they put in all those flavored syrups? This pumpkin spice coffee syrup is anything but artificial. There is only room for real ingredients in this delicious coffee treat.
I also decided to use maple syrup so there was less refined sugar in this concoction and I threw in part of a vanilla bean for a depth of flavor. I like using whole spices in this recipe because the whole cinnamon and cloves impart the flavor without all the little pieces of ground spice. You basically just throw everything into a pot and then strain out the spices.
Since this coffee syrup comes together so quickly there is no excuse to stop at a coffee shop. You can now enjoy a pumpkin spice latte whenever you want. No crazy price tags. No crazy ingredients. Just really delicious.
- ½ maple syrup
- ½ sugar
- 1 cup water
- ½ cup pumpkin
- 2 cinnamon sticks
- 1 teaspoon whole cloves
- ½ teaspoon nutmeg
- ½ vanilla bean, scraped and split
- Bring all ingredients to a boil then lower to a simmer. Simmer uncovered for 10 minutes or until mixture has thickened a bit. Strain and store in the refrigerator.
- Add 2 tablespoons to a cup of coffee and enjoy!