Regular Taste And Syrups
Pumpkin Spice Coffee Syrup
I love the Starbucks pumpkin spice lattes and have tried to replicate their recipe with this pumpkin spice syrup. I finally feel I've come close and would love to share it. Store cooled syrup in the refrigerator for up to two weeks.
Ingreadient
- 1 ½ cups water
- 1 ½ cups white sugar
- 8 tablespoons pumpkin pie filling, divided
- 4 cinnamon sticks
- 4 teaspoons freshly grated nutmeg
- 2 teaspoons minced fresh ginger
- 2 teaspoons whole cloves
- 2 teaspoons vanilla extract
- ½ teaspoon pumpkin pie spice
- ¼ cup sweetened condensed milk
Direction
- Mix water and sugar together in a saucepan; bring to a boil. Reduce the heat to medium-low and cook, stirring regularly, until sugar is completely dissolved completely, about 5 minutes.
- Stir 6 tablespoons pumpkin pie filling, cinnamon sticks, nutmeg, ginger, cloves, vanilla, and pumpkin pie spice into the sugar syrup; bring to a simmer. Cook until mixture is well spiced, 8 to 10 minutes.
- Strain mixture through a sheet of cheesecloth into a bowl. Return liquid to the saucepan over low heat.
- Stir condensed milk and remaining 2 tablespoons pumpkin pie filling into the spiced syrup. Cook, stirring regularly, until pumpkin dissolves into the liquid, about 5 minutes.
