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Best Homemade Pumpkin Spice Latte Syrup Recipe

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This homemade pumpkin spice latte syrup is made with real spices and perfectly balanced sweetness. It’s incredibly easy to make, cost-effective, and completely customizable for your perfect fall coffee.

Ingredients

Scale
  • 1 cup water (filtered if possible)
  • 1 cup granulated sugar (or organic cane sugar)
  • 1/2 cup light brown sugar, packed
  • 3 cinnamon sticks (whole)
  • 1 tablespoon fresh ginger, peeled and thinly sliced
  • 1 teaspoon whole cloves
  • 1/2 teaspoon freshly grated nutmeg
  • 1 vanilla bean, split lengthwise, or 1 tablespoon pure vanilla extract
  • 2 tablespoons pumpkin purée (optional)
  • Pinch of salt (optional)
  • 1 star anise pod (optional)

Instructions

  1. Combine the base ingredients. In a medium saucepan, add the water, granulated sugar, and packed brown sugar. Place over medium heat and stir gently until the sugars are mostly dissolved, about 2 to 3 minutes.
  2. Add the whole spices. Drop in the cinnamon sticks, sliced fresh ginger, whole cloves, and freshly grated nutmeg. If using a vanilla bean, add it now, scraping the seeds into the liquid first and tossing the pod in as well. Stir gently.
  3. Bring to a simmer. Increase heat to medium-high and bring the mixture to a gentle simmer (small bubbles breaking the surface, not a rolling boil). Once simmering, reduce heat to low.
  4. Simmer and steep. Let the syrup simmer on low heat for 15 minutes, stirring occasionally. Do not stir too much.
  5. Test the flavor. After 15 minutes, taste the syrup. If you want a stronger spice flavor, let it simmer for another 5 minutes.
  6. Remove from heat and add vanilla (if using extract). Take the saucepan off the burner. If using vanilla extract, stir it in now.
  7. Strain the syrup. Place a fine-mesh strainer over a heat-safe bowl or directly over your storage jar. Carefully pour the syrup through the strainer, pressing down on the spices with the back of a spoon to extract all liquid.
  8. Cool completely. Let the strained syrup sit at room temperature until completely cool, about 30 to 45 minutes.
  9. Bottle and store. Once cool, pour into a clean glass jar or bottle. Seal tightly and store in the refrigerator.

Notes

Do not skip the straining step to avoid biting into whole cloves. Keep heat at a gentle simmer to prevent crystallization. The syrup can be frozen in silicone ice cube trays for up to 3 months. Flavor improves after a day or two in the fridge.

Nutrition

Keywords: pumpkin spice latte syrup, homemade pumpkin spice syrup, pumpkin spice syrup recipe, fall coffee syrup, pumpkin spice latte

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