Pumpkin Spice Syrup

Happy First Day of Autumn everyone! This is my favorite time of the year! How about you? I am so excited to give you my recipe for your own homemade Pumpkin Spice Syrup, its easy and also vegan. I know some of you are not vegan, but this sauce doesn’t have any condensed milk like the original. I actually love the Starbucks brand, but I make this variation also to put into my homemade cold brew , and also its great on top of ice cream and also fall inspired cocktails. Pumpkin Spice Bourbon Cocktail anyone?!

Ingredients

1/3 cup pumpkin puree (preferably organic)

1/4 cup white sugar

1/4 cup water

pinch of cinnamon

3 tbsp of oat milk (or any other non-dairy alternative), unsweetened

1/2 vanilla bean (if you don’t have it, just use 1/2 tsp of vanilla extract)

In a small saucepan mix sugar and water and heat on medium heat. When mixture starts to bubble, add in vanilla (bean or extract), whisk well. Add in pumpkin, cinnamon and oat milk. Reduce heat to medium/low and let cook for another 3 minutes to reduce. Let cool, pour into a glass or heatproof container. Keeps in the fridge for about 7-8 days.

Use underneath espresso shot for ultimate flavor.