Drinks ·
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
- In a small saucepan over medium heat, combine the pumpkin puree, maple syrup, water, and pumpkin pie spice. Whisk until smooth.
- Bring the mixture to a gentle simmer, stirring occasionally. Be careful not to boil it vigorously.
- Simmer for about 5 minutes, or until the mixture has thickened slightly to a syrup-like consistency. It will thicken more as it cools.
- Remove the saucepan from the heat and stir in the vanilla extract.
- 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.
- 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!