Homemade Pumpkin Spice Latte Syrup

Fall means a few really great things: pumpkin spice latte’s, leaves turning, cooler weather, football (or foozeball if you’re channeling the Waterboy), and wearing something cuter than flip flops.  All of these excite me to no end. If you know me in real life, you understand.  If you don’t, you’re going to have to take my word for it! I get real excited when Starbucks puts the Pumpkin Spice Latte back on their menu for fall and I do make a point to enjoy them when my budget allows.  The first one of the season is always the best but after I spend $4-5 on one, I have a mini ‘come to jesus’ moment with myself and then head to my kitchen so I can have the same feeling anytime I want. This is a vegan, gluten free recipe (by accident) and while there’s some sugar in it, it is no more than flavored creamer per teaspoon once you start adding in the coffee, milk, half and half or whatever you like with it.


This syrup has a nice amount of pumpkin puree in it.  I use the pumpkin from a can but fresh pumpkin would also yield the same results. You’d probably like to also know that Starbucks Pumpkin Spice syrup doesn’t actually contain any real pumpkin but is merely manufactured in New Jersey somewhere to give your taste buds a little fall hug.  But  mine does!!!! 😀 This is a really easy recipe that keeps nicely in the fridge for a good while.  You can make a big batch of it and just store it to enjoy each day.  This base syrup is also really fantastic to flavor not only coffee, but I may or may not have consumed this as flavoring in milk, pumpkin milkshakes, white pumpkin mochas, or used it as a syrupy glaze on pumpkin bread in recent memory.…I highly recommend all of them!  I make a batch of this, store it in mason jars, and it’s waiting for me every morning, even though I might want some iced coffee, it’s still pretty freaking awesome hot or cold.

You’ll need:

20 min.

  • 1/3 cup pumpkin puree (fresh or canned)
  • 1 cup sugar
  • 1/2 teaspoon vanilla
  • 1 1/4 cups water
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon allspice
  1. Combine all ingredients in a saucepan and bring to a boil. Cook over medium heat, stirring occasionally to keep syrup from burning.
  2. Let mixture cook together until it becomes syrup-y and begins to coat the spoon (for about 10-15 minutes), then remove from heat.
  3. Refrigerate in a heat-proof container. The syrup will thicken a bit in the refrigerator, but will become syrup-y again when heated.
  4. To make into a coffee drink, you can add equal parts of this syrup to dairy of your choice in the bottom of a mug and then add hot/cold coffee for enjoyment.  It will taste like starbucks for a fraction of the price.  I freeze my leftover pumpkin puree in an ice cube tray to make more of this later on.

Heavenly iced coffee

Iced coffee sent from heaven is what has been appearing in my glass/tumbler every day now since the weather warmed up. This magic elixir, or should I say ‘concentrate’ will be the start of a beautiful relationship for you… There is nothing better on these hot and humid summer days than a good iced coffee. I like mine super strong and if that’s not your speed, tame the beast back a bit. I had seen recipes from seriouseats and the pioneer woman, but they are ‘large scale’ operators and I’m not up to that level of consumption just yet. I scaled mine back a bit to make a more manageable batch for my fridge and my coffee habits.  I try to stick to one cup/glass a day, now if I could get my carb and melted cheese habit to that portion, I’d be ready for my modeling contract :D.

Back to the coffee……You’re probably thinking, “I just make mine in the coffee pot or keurig, what’s the difference?”  You are correct, you can do that and just cool it down and enjoy your iced coffee.  However, there is something intoxicating and slightly more sweet about the ‘no hot water’ iced coffee because the coffee doesn’t undergo a chemical change from the heat.  Nerdy enough for you?  I’m done now.

I used a 16 oz mason jar to make my mix and used roughly 4 oz. of coffee to 16 oz. of water. Again, I make small batches because that’s what works for me without taking up every ounce of fridge space or letting it sit for too long.  After straining it through a fine mesh strainer, it made about 2/3 of a 16 oz. jar and I store it in the fridge.  As soon as I finish one batch, i make up another right away to keep my concentrate fresh.  I haven’t bought an iced coffee or turned on my coffee maker in over a month (traveling/flying not included).

You’ll need:

5 min. + 8-12 hours

  • 1 16 oz mason jar or equivalent lidded device
  • 4 oz coffee grounds of preference
  • 14-16 oz. of tepid water
  1. Put coffee in mason jar.
  2. SLOWLY pour water until the jar is full. You may need to gently mix the coffee and water together.
  3. Put a lid on it and let sit closed overnight or about 8-12 hours.
  4. Strain coffee and grounds using a mesh strainer or cheesecloth.
  5. To enjoy this lovely concentrate, I would suggest going with a 2/1 ratio: 2 parts coffee, one part water.  Or, if you’re like me, you put a bunch of ice cubes in a glass and let them melt 🙂  Dress it up however you like it. I like creamer and milk, extra light, no other sweetener!
  6. ENJOY!!!