I'm Elyse. Some of my most vivid and cherished memories are around a table with friends and family, and I want that for you, too.
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Tis the season…for pumpkin spice! Whether you love it or hate it, the moment fall hits, you can’t escape this ever-present behemoth. Personally, I’m indifferent to PSLs. They’re a great fall treat but I can only have about half before feeling a little gross. To avoid the price tag of continuous lattes and in an attempt to get the spice level just right, I decided to create my own. And, low and behold, this homemade version checks all the boxes. It is not only easy to make and stores like a dream, but it is perfectly spiced and delicious. In fact, I’ve been using this for a lot more than just my PSL fix.
Ways to Use Homemade Pumpkin Spice Syrup
To make your own pumpkin spice syrup, you must start with the pumpkin pie spice mix. While you can buy this blend at the store, I like making my own so I can go wild on the ginger. She is, after all, my favorite Spice Girl and a staple in my kitchen (the spice, not the woman). My spice blend combines ginger with cinnamon, nutmeg, cloves, and just a dash of allspice, but once you give it a try, feel free to adjust these spices to suit your palate.
This recipe makes a little over three cups worth of syrup, so while I’ve hoarded most of it in my refrigerator, I’ve jarred some and given it to friends for all their fall needs.
3 ways to use pumpkin spice syrup:
In your morning coffee with cream and extra cinnamon ontop.
In a cocktail/mocktail. I’ve been loving this as an addition to an Old Fashioned, Kentucky Mule, or Espresso Martini
On vanilla ice cream or blended with ice cream and bits of baked pie dough as a fall milkshake.
If you think of other ways to use this syrup, I’d love to hear about them! Let me know in the comments what you make!
When you are craving a PSL but want more spice, more pumpkin, and less sugar, make your own! Start by creating some delicious homemade pumpkin spice syrup.
Ingredients
Scale
1 3/4C brown sugar, lightly packed
2 1/4t ground ginger
1 1/2t ground cinnamon
3 cloves
3/4t freshly grated nutmeg
1/4t allspice
1 3/4C water
1t vanilla extract
1C pumpkin puree
Instructions
In a saucepan, whisk together the brown sugar and all of the spices.
Add the water and vanilla extract and turn the heat to medium. Stir until the sugar is fully dissolved.
Add the pumpkin puree and whisk occasionally to incorporate. The moment the mixture reaches a boil, take off the heat.
Let the mixture cool before storing it in an airtight container. It will keep in the refrigerator for about 3 weeks.