Pumpkin Spice Coffee

6 10 2011

You know how Christmas sweeps everyone up in a feverish, frenzy?  That’s how I feel about autumn, don’t get me wrong, I love the winter holiday season too but autumn, well it’s like the first blush of the holiday season.  When the autumn coffee beverages start appearing on the menu I become overjoyed by the promise of sweet, spicy beverages coursing through my veins.

Overjoyed until I have to start paying for sweet and spicy promises I long to have coursing through my veins, that’s when I turned to the Internet.  Turns out that there are a lot of people who feel the same way I do because there are an awful lot of recipes for pumpkin spice syrup available.

I’m not saying that my recipe is the be-all-end-all of recipes, but it’s pretty good and it’s pretty low in sugar.

Once you’ve made the syrup, you just heat the syrup with your soy milk and add coffee.  You can enjoy your coffee with one, two, or even 3 tablespoons of syrup – flavour it your way!  And the syrup will last up to a week, so you can enjoy a solid week of pumpkin spice infused coffees.

Pumpkin Spice Syrup

1 cup cubed cooked squash, probably pumpkin but you use butternut squash

2 Tbsp sugar (or more, if you like it sweet)

1 Tbsp maple syrup

1Tbsp vanilla

1/4 tsp nutmeg

1 Tbsp cinnamon

1 Tbsp pumpkin spice

1 – 1/2 cup water (and then some more water)

Grab yourself a medium sized pot and load it up with everything listed above: cubed squash, sugar, syrup, vanilla, spice, and 1 – 1/2 cups water.  Set your stove to medium heat and, while stirring, simmer that pot of deliciousness until the squash is squishy, approximately 10 – 15 minutes.

Allow to cool until warm.  The next step is to purée your pumpkin mixture smooth.  You’ll notice that, once smooth, your blender or food processor is filled with a paste.  Thin out the pumpkin paste with extra water until you have reached a thick syrup consistency – this will require approximately 3/4 cup water.

Store your syrup in an air tight container in the fridge for up to a week.

To enjoy your coffee

Add 1 to 3 tablespoons of syrup to a mug, filling it 1/3 to 1/3 full with soy milk and warm up.  The pumpkin syrup will dissolve in the soy milk, making it ready to receive the coffee.


If you’re looking for something sugar free that can be enjoyed black, check out this recipe at The Gracious Pantry.


Fall is here!

20 09 2011

I wanted to share this because I love pumpkins.  Last winter I bought 7 or 10 pie pumpkins and roasted them all at once.  Then I had to figure out what to do with all my roasted pumpkin.

If I’d known this was an option last year, I would have been a happily caffeinated girl.

I’d veganize this bad boy with some almond or soy milk.

Pumpkin Spice Syrup.  For homemade pumpkin spice lattes!