Homemade pumpkin coffee syrup…and so the obsession continues!

Here’s another pumpkin recipe for ya; I warned you guys, there may be more coming! I hope you’re not sick of being bombarded with them šŸ™‚ Who doesn’t love pumpkin lattes from Starbucks or (insert favourite coffee shop)?? Ā  Did you know that a grande (that’s medium in layman’s term) soy pumpkin latte with NO whip cream is a whopping 260 calories and, get this…40g of sugar! I don’t make this stuff up.Ā  Check it out for yourselves (click photo to enlarge)…Starbucks pumpkin latteAnd I also want to mention that there is no actual pumpkin in the pumpkin syrup, it’s all just HFCS and “natural”/artificial flavourings. pumpkin syrupHere’s the nutritional info and ingredients on another popular brand used in many coffee shops…toraniNow, I won’t get all preachy on you, I know you all know these are not “good” for you and I won’t sit here with my hand on a bible and swear I’ll never ever have coffee syrup again, but if there is an easy alternative that you can make at home, why not?! I’ve been looking around for recipes to make my own sugar-free version of pumpkin coffee syrup.Ā  This is a combination of a few recipes I stumbled across.Ā  I’ve decided to use stevia to sweeten mine, but you could use regular sugar, or agave or even maple syrup would be nice!photo 2(39)

Makes 1 cup

1/3 cup pumpkin puree (fresh or canned) – if using canned, make sure it is 100% pumpkin
1/2-3/4 cup of powder stevia (depending on how sweet you like it) – or 1 cup sugar – this would change the nutritional info at the bottom
1 teaspoon vanilla extract
1 1/4 cups water
1 tsp pumpkin pie spice
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves

Combine all the ingredients into a medium saucepan.Ā  Bring to a boil, then reduce to medium-low, cover and let it thicken until it’s syrupy (about 10-15 minutes). Stir often so it does not stick to the bottom of the pot. Once it has reached your desired consistency, remove from heat and let cool.Ā  This is optional, but I like to strain mine once through a nut milk bag or cheese cloth.Ā  Pour into an airtight container and refrigerate up to 3 weeks.photo 1(37)Now, if I owned a fancy espresso machine, I’d be using 2 shots of espresso (decaf for me!) and steamed almond milk.Ā  But since I don’t, I heat up 2 tablespoons of the syrup with 1/2 cup almond milk and 1-1 1/2 cups of coffee (regular or decaf).Ā  Sprinkle with a dash of cinnamon and enjoy your homemade, sugar-free, additive-free pumpkin “latte” – welcome fall šŸ™‚

Nutritional Info per tablespoon of syrup (made with stevia)
3 Calories, 1g Carbs, 0g Fat, 0g Protein, 0mg Sodium, 1g Sugar

4 Comments

  • Serif and Spice September 18, 2013 at 6:05 pm

    You had me at pumpkin, and once again at latte. This looks so good! I think I’ll try making it perhaps with a combination of real sugar and maple syrup. Yum!

    Reply
  • Jill October 18, 2013 at 3:18 pm

    You are a life saver! I adore pumpkin lattes but the calories kill me! Thank you so much, I’m making the syrup right this moment šŸ˜€

    Reply
    • thehappyhealthfreak October 18, 2013 at 3:28 pm

      Awesome! You might have to play around with the amount of Stevia (if that’s what you’re using) it should be fairly sweet as coffee syrups usually are. But it all comes down to personal preference šŸ™‚

      Reply

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