Pumpkin Spice Latte Syrup (Vegan, Gluten Free)

Recipe inspiration: NourishingAmy

 

 

 

Ingredients

  • 1/2 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1 tablespoon coconut sugar

 

Instructions

  1. In a small saucepan over medium heat, combine the pumpkin puree, maple syrup, water, and pumpkin pie spice. Whisk until smooth.
  2. Bring the mixture to a gentle simmer, stirring occasionally. Be careful not to boil it vigorously.
  3. Simmer for about 5 minutes, or until the mixture has thickened slightly to a syrup-like consistency. It will thicken more as it cools.
  4. Remove the saucepan from the heat and stir in the vanilla extract.
  5. If you prefer a completely smooth syrup, strain the mixture through a fine-mesh sieve into an airtight container. This will remove any residual pumpkin pulp.
  6. Allow the syrup to cool completely before using. Store it in a sealed jar or bottle in the refrigerator for up to two weeks. 

 

How to use your vegan PSL syrup:

 

To make a dairy free Pumpkin Spice Latte, mix 2 to 3 tablespoons of the syrup with a shot of espresso or 1/2 cup of strong coffee and 1 cup of your favorite steamed vegan milk, such as coconut, almond or soy. Top with vegan whipped cream or a sprinkle of cinnamon for extra indulgence. Enjoy!