Recipe by gailanng
I purchased from World Market a 16.5 oz. bottle of Pumpkin Spice Syrup by Torani with the inscription "Authentic Coffehouse Flavor" for $5.99. According to the ingredient list, it was basically caramel sauce with nutmeg. That's it...caramel sauce and one spice with no pumpkin whatsoever and expensive. Though it was tasty, in order to get a good infusion of the spice, quite a bit needed to be added to each serving. The recipe below is basic. Vanilla may be added and can imagine pumpkin puree or caramel sauce being a good addition, as well.
Top Review by partysweets
5 stars for final taste. But 3 stars for prep. A lot of spices need to be strained out and that just plugged up the coffee filter, I had to use 2 steps of filtration. Still worth it though, I very much enjoyed the resultant syrup.
- 1 cup white sugar
- 2 cups water
- 1 1⁄2 teaspoons cinnamon
- 3 teaspoons pumpkin pie spice
- 1⁄4 teaspoon ground cloves (optional and will be spicier) or 1⁄4 teaspoon nutmeg (optional and will be spicier)
- 2 teaspoons vanilla extract (optional)
Directions See How It's Made
- Mix first 5 ingredients in a 1 quart saucepan and bring to a boil.
- Reduce heat and simmer for 10 minutes, stirring often; cool completely.
- Strain in a coffee filter or a strainer lined with cheesecloth.
- Add 2 teaspoons vanilla extract, after it has cooled completely, if desired.
- Pour into an air-tight bottle or jar and store in the refrigerator. Keeps for 1-2 weeks.