Recipe for Homemade Maple and Brown Sugar Pumpkin Latte Syrup

Better than any corporate coffeehouse

could even dream of conjuring up!

This Maple-Brown Sugar Pumpkin Syrup will be the stuff of your Autumnal Fantasies. Warm and comforting. Fragrant and spicy. Sweet and richly flavored.

Mmmm mmm mmmmm!!!!

INGREDIENTS

• 1/2 cup pumpkin puree (canned is just fine!)

• 1 cup of packed brown sugar

• 1 teaspoon maple extract

• 1 TBSP maple syrup

• optional: 1 teaspoon real vanilla extract and/or 1 teaspoon real maple extract

• 1 cup of water

• 2 teaspoon Pumpkin Pie Spice Blend (I used Trader Joe’s!)

• 1/2 teaspoon of ground cinnamon

DIRECTIONS

Combine all ingredients in a medium saucepan, whisk well, and bring to a boil. **

Once boiling, reduce heat to medium and keep stirring until the sugar is fully dissolved and it has reached a syrupy consistency. Cook the pumpkin mix for about 10-15 minutes; you’ll know it’s done when it can coat the back of a spoon! Remove the saucepan from heat and transfer to heat-proof glass jars, then put them in the refrigerator to cool.

Add 3-5 TBSP of this pumpkin syrup to your cup before adding in 1 to 2 oz of good strong espresso, or 4 oz of strong drip coffee.

If you’re making your coffee drink after the syrup has cooled, be sure to shake the jar thoroughly since the pumpkin puree will often settle at the bottom. Be sure to reheat any refrigerated syrup in your cup for about 20-30 second max before adding the warm coffee unless you’re making an iced latte instead!

Top with steamed milk of your choice! I always use oat milk or cashew milk for my non-dairy lattes; I find that they hold up well without splitting and produce an excellent amount of foam!

Pro Tip: if you don’t have a milk steamer, you can heat milk in a glass bowl and transfer to a clean, pre-warmed french press and froth gently until foamy!

Feel free to sprinkle a little extra spice blend on there or top with whipped cream (dairy free if you’re lactose intolerant, trust me it’s still as good as the real deal!)

**I like to add the spice blend to the pumpkin puree and mix that together since cinnamon is rather hydrophobic and can clump up and be difficult to mix once the liquids are added.