Prep 5 mins
Cook 10 mins
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.
- 236.59 ml white sugar
- 473.18 ml water
- 7.39 ml cinnamon
- 14.78 ml pumpkin pie spice
- 1.23 ml ground cloves (optional and will be spicier) or 1.23 ml nutmeg (optional and will be spicier)
- 9.85 ml vanilla extract (optional)
- 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.
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.
This was a really wonderful coffee syrup, and so easy to prephare that it does makes it quite easy to have your own homemade coffee syrups on hand. But it took nearly 1/4 cup of syrup to get even a mild pumpkin spice flavor in my morning coffee. That just seemed to me to be too much syrup for one cup of coffee. I'm not sure if my spices are weak or if that's how much should be necessary for a flavored coffee drink. But it was a reat treat to indulge in this morning! Thank you for sharing your recipe, gailanng.