Pumpkin Spice Syrup
Fall season brings classic flavours like pumpkin and apple. You’re going to love this recipe for pumpkin spice syrup. Made with simple ingredients, it allows us to drink affordable pumpkin spice lattes without leaving home on busy days. It’s vegan, dairy free, soy free and gluten free!
A PSL can be anywhere from $5-10.00 depending on the coffee shop. While a can of pure pumpkin puree costs about $4.00-5.00 to purchase. So for one latte made at home, we’re talking $1-2.00 or less.
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Homemade pumpkin spice syrup
These are the main ingredients you’ll need for this pumpkin sauce. It contains actual pumpkin and is made with a milk base instead of water. Making it closer to the Starbucks pumpkin sauce.
- Pure pumpkin purée: Use homemade or canned.
- Pumpkin pie spice: I make my own pumpkin pie spice by mixing together; ground cinnamon, ground nutmeg, ground ginger and ground cloves
- Oat milk: or use canned coconut milk. Any milk works, oat and coconut both have a high fat content.
- White and Brown Sugar
- Salt – Brings out taste
- Vanilla extract: Optional but adds more depth of flavour. I don’t always add it because I often forget.
What’s in Starbucks Pumpkin Sauce?
The Starbucks pumpkin spice syrup is actually called a ‘pumpkin spice sauce’. It contains sugar, condensed skim milk, pumpkin purée, and less then 2% of each of the following: fruit and vegetable juice for colour, natural flavours, annatto, salt and potassium sorbate.
We can see that there is a lot of sugar, pumpkin puree and the base is condensed milk. Lots of recipes call for water but the syrup lacks richness when made that way. So I use oat milk and cook it with the sugar to create my own condensed milk. You can also use coconut milk or regular milk if you don’t need it to be dairy free.
Fruit & Vegetable Juice
It also contains fruit and vegetable juice for colour. If you want to make this syrup more orange, simply add 1/8 teaspoon of turmeric to make it more vibrant.
Starbucks Pumpkin Spice Lattes
The grande (16oz) Starbucks pumpkin spice latte or the iced pumpkin latte is made with espresso, 4 pumps of their pumpkin sauce, milk, pumpkin spice topping and whipped cream.
My recipe for the syrup is dairy free and vegan. And while it contains less ingredients than Starbucks recipe it still comes out tasting just as rich. It also doesn’t require tracking down any condensed milk.
How to make This Recipe For pumpkin spice Syrup
This Pumpkin spice sauce recipe is affordable and simple to make so let’s go through the basics!
Step 1: Combine Milk & Sugar
First cook white sugar and the oat milk together to create your own form of condensed milk. Bring to boil for 1 minute and remove from heat. Make sure you are stirring it, so it doesn’t boil over.
Step 2: Measure Ingredients & Cook
Then add the rest of the ingredients, except for the vanilla, into the pot with the oat milk. Bring it back to a boil, turn the heat to medium low and let it simmer for 4-6 minutes. The longer you let it simmer the thicker it will be. I normally do about 4.
Remove from the heat add in 1 tsp vanilla extract.
Step 3: Strain & Store
Strain it through a fine mesh strainer to make sure it’s smooth. Store in the fridge in an airtight container. I like to use a glass jar. It is best used in the first few days but lasts up to a week. it may separate some which is normal because of the pumpkin. Mix or shake it up before using.
How to Use Homemade Starbucks Pumpkin Spice Syrup
I like to add some of this pumpkin syrup to my favourite coffee drink. Or the perfect way to use it is in a latte recipe or in your cold brew/iced coffee.
Garnish your drinks using cinnamon sticks, coconut whip cream and a sprinkle of pumpkin pie spice or cinnamon.
Homemade Pumpkin Spice Latte (Dairy Free)
To make a dairy free pumpkin spice latte:
- Add 2-4 tablespoons of the pumpkin syrup to your coffee mug
- Prepare your espresso shots or use 1/3 cup homemade espresso substitute and add it into your mug, Stir the espresso and syrup together.
- Heat and froth 2/3 cups of oat milk and pour over the espresso.
- Top with some coconut whip cream and cinnamon or pumpkin pie spice.
Iced Pumpkin Spice Latte
How to make a dairy free iced pumpkin latte. In a tall glass add:
- 1 heaping cup ice cubes
- 2-4 tablespoons of pumpkin spice syrup
- 2 shots of espresso, or ⅓ cup espresso substitute
- ⅔ cup cold frothed oat milk, or use any milk
Stir, top with some coconut whip cream and pumpkin pie spice.
I know this is so rich I would use it on some French toast or pumpkin pancakes topped with coconut whip cream. You could use it to make your ice cream into pumpkin ice cream.
Substitutions & Tips
- Oat milk: Replace with canned coconut milk, almond milk
- White Sugar: Use all brown or use cane sugar
- Brown sugar: Maple syrup, dark brown sugar or coconut sugar
- Homemade pumpkin puree: use canned pure pumpkin purée. Just make sure you don’t accidentally grab a can of pumpkin pie filling. It will not result in the same taste since it isn’t just actual pumpkin
- Homemade pumpkin pie spice: can be replaced by 1 3/4 tsp premade pumpkin pie spice
- Sweetness level: This recipe is less sweet than Starbucks but still contains a significant amount of sugar. You could cut the sugar in half if you don’t like the sweetness of the Starbucks pumpkin spice lattes.
Pumpkin Spice Syrup Recipe
- 1 cup oat milk
- 1 cup white sugar
- 2 TBSP brown sugar
- 1/2 cup pure pumpkin purée homemade or canned
- 1 3/4 tsp pumpkin pie spice or use spices listed below for homemade pumpkin pie spice
Homemade pumpkin pie spice
- 1 ½ tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- ⅛ tsp cloves
- 1/2 tsp salt
- 1 tsp vanilla extract
- *In a small saucepan combine the oat milk and the white sugar. Bring to boil and let boil for 1 minute. Stir occasionally to make sure it doesn't boil over or burn.
- Briefly remove from the heat and add the rest of the ingredients into the oat milk mixture. Whisk together until combined. Return to a boil and then turn the heat down.
- Turn heat down to medium low and let simmer for about 4-6 minutes. Make sure to stir occasionally to prevent burning. If you want a thicker syrup just cook it longer. I like to let it simmer for 4 minutes.
- Remove from heat, add in vanilla and strain through a fine mesh strainer. Transfer to a glass container and store in the fridge for up to a week. Use on pancakes and waffles, or in your favourite fall drink.
- Instructions for making an iced pumpkin spice latte or a pumpkin spice latte are listed above the recipe card.
- Add 2-4 TBSP pumpkin spice syrup to a large mug
- Prepare your espresso shots and add to the mug. Stir the syrup into the espresso.
- Heat and froth ⅔ cup oat milk then pour over your prepared espresso and syrup.
- Use a double shot of espresso or ⅓ cup double strength coffee/⅓ cup espresso substitute.