Pumpkin Spice Latte Syrup

Use this 4 ingredient Pumpkin Spice Latte Syrup to make a delicious and healthy homemade pumpkin spice latte. Make your favorite seasonal Starbucks drink at home with this paleo pumpkin spice syrup.

Nothing says fall like a Starbucks pumpkin spice latte

Ever since I started making cold brew at home I have realized how much money I waste at coffee shops. So I am attempting to make all of my coffee shop favorites at home.

I know its basic, but I do like to start every fall with a pumpkin spice latte from Starbucks. The only downside is that they can be too sweet and sugary.

I made this pumpkin spice latte syrup so that I can make a Starbucks style pumpkin spice latte at home any time. My version of the PSL is paleo friendly and lower in sugar than the original. Keep reading for two homemade pumpkin spice latte recipes.

But there isn’t any pumpkin in your pumpkin spice syrup

Okay so I might be wrong, but pumpkin doesn’t really taste like anything. Pumpkin is a texture.

When you think of a classic pumpkin recipe like pumpkin pie, the flavor that you are remembering is pumpkin pie spice. So, for this pumpkin spice latte syrup recipe I didn’t use any pumpkin.

I just used pumpkin pie spice, coconut milk, coconut sugar and a pinch of salt. I promise you won’t miss the pumpkin at all and this will satisfy all of your fall pumpkin spice cravings!

What kitchen tools will I need to make this homemade pumpkin spice syrup?

• Measuring spoons
• Measuring cups
• Sauce pan
• Whisk
• Mason jar for storage

What ingredients will I need to make this Starbucks pumpkin spice syrup?

• Coconut cream or coconut milk – I actually like to use light coconut milk to make a thinner syrup
• Coconut sugar – You can sub regular granulated sugar or brown sugar for this
• Pumpkin pie spice
• Salt

Can I use regular milk instead?

Yes, it is possible to use regular dairy milk to make this pumpkin sauce, but in my opinion the consistency and taste achieve by using the coconut milk is much better. This syrup does not taste like coconut once the pumpkin pie spice is mixed in.

How to make pumpkin spice syrup

Step 1: Combine ingredients

To begin, add the can of coconut milk to a sauce pan. Then, heat the coconut milk over medium heat whisking occasionally until the solids have melted.

Next, add the coconut sugar and pumpkin pie spice to the pot and whisk to combine. Heat over medium-high heat until the mixture boils.

Step 2: Simmer to thicken

Then, reduce to a simmer. Simmer the mixture uncovered whisking frequently for 15 minutes. The mixture will reduce to a thick syrupy consistency.

Step 3: Stir in a pinch of salt and cool

Next, remove the pot from the heat and whisk in the salt. Then, allow the mixture to cool completely and transfer to an airtight container for storage.

Step 4: Enjoy!

Finally, use 1 tbsp of the syrup in your favorite fall beverages!

Homemade Pumpkin Spice Latte Recipe made with Starbucks Pumpkin Spice Syrup

• 1 tbsp pumpkin spice latte syrup
• 1/2 cup milk of choice
• 2 shots of espresso

Add two shots of espresso to a mug. Then, use a milk steamer to froth together the milk and pumpkin spice syrup. Finally, pour the frothed milk over the shots of espresso and enjoy!

I use this frother for my lattes. It has both a cold and hot setting so I can use it for this latte and the cold brew recipe below!

Homemade Pumpkin Spice Cold Foam Cold Brew Recipe

• 2 tbsp pumpkin spice latte syrup
• 1/4 cup milk of choice – I like to use 1 tbsp heavy cream and 3 tbsp half and half
• 1 cup cold brew coffee – I use my homemade cold brew recipe
• Ice

Fill a glass or glass mason jar with ice. Pour cold brew over the ice. Then, add syrup and milk to a milk frother and froth on the cold setting. Finally, pour the cold foam milk over the cold brew. Mix and enjoy!

You can also try this pumpkin spice syrup in a Starbucks iced shaken espresso drink. Just mix some of the syrup in with your espresso prior to shaking it with ice. Top with cold foam and extra pumpkin pie spice.

How should I store this homemade pumpkin spice syrup?

Once prepared, allow this syrup to cool completely and then transfer to an air tight container. I like to use a mason jar. Store in the fridge for up to two weeks.

If you make this syrup with self stable coconut milk, you can store it on the counter at room temperature for up to one week.

How else can I use this homemade pumpkin spice latte syrup?

You can use this syrup for many things other than just copycat Starbucks pumpkin spice lattes! Warm this syrup up and use it to top waffles, pancakes, oatmeal and other baked goods.

It would be delicious as a replacement for caramel on vanilla bean ice cream.

Check out these other Starbucks holiday coffee syrups!

• Peppermint Mocha Latte Syrup
• Gingerbread Latte Syrup

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

Recipe

Pumpkin Spice Latte Syrup

★★★★★ 5 from 50 reviews

A homemade pumpkin spice latte syrup that you can use to sweeten your coffee or on top of other baked goods

Recipe By: Madeline

Prep: 5 minutesCook: 20 minutesTotal: 25 minutes

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Servings: 24 servings 1x

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Ingredients

• 1 can coconut milk (13.5oz) – I like to use light coconut milk
• 1 cup coconut sugar or brown sugar
• 1 tbsp pumpkin pie spice
• 1/4 tsp salt

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Instructions

1. Add the can of coconut milk to a sauce pan
2. Heat the coconut milk over medium heat whisking occasionally until the solids have melted
3. Add the coconut sugar and pumpkin pie spice to the pot and whisk to combine
4. Heat over medium-high heat until the mixture boils
5. Reduce to a simmer
6. Simmer the mixture uncovered whisking frequently for 15 minutes
7. The mixture will reduce to a thick syrupy consistency
8. Remove the pot from the heat and whisk in the salt
9. Allow the mixture to cool completely and transfer to an airtight container for storage
10. Use 1 tbsp of the syrup in your favorite fall beverages!

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.