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Pumpkin Spice Syrup: Gluten Free, Vegan

9:48 AM

It's kind of a bummer that the safety of Starbucks PSL is questionable for us glutenites, right? But hey, who needs Starbucks when you can make your own fresh, way more delicious alternative? We tried this recipe from A Beautiful Mess and it's absolutely delicious.

By the way, it might be October but look at how green these photos are. We had a fairly wet summer in Cincinnati so the trees haven't really started to turn yet. It's also unseasonably warm—we're able to spend some amazing time in our backyard. We ate yesterday's pumpkin oatmeal bars out there too. Can the weather stay this way all year?

(I love this one of Tanya and Rupert romping in the background)


2 cups water
1 1/2 cups sugar
1/2 cups brown sugar
1/2 tsp. cinnamon
2 cinnamon sticks
1/2 tsp. nutmeg
1/2 tsp. ground ginger
5–6 whole cloves
4 tbsp. canned pumpkin (not pumpkin pie filling!)

1. Combine + Heat
Combine all your ingredients in a sauce pot and stir over medium heat until the sugar dissolves. Turn the heat down slightly to medium low and continue to cook 5–6 minutes. Be careful not to bring it to a boil!

2. Strain + Serve
Pour the mixture through a fine mesh strainer and you have your syrup! Store it in an airtight container (we used an old glass kombucha bottle) in the fridge—it will keep for two weeks. Make sure to shake it before you use it because it definitely separates.

3. Add To Coffee, Chai, Cocktails (Or Whatever You Want!)
I'm a big fan of pumpkin chai myself, with or without milk. I steep the tea for a long time so that it's extra spicy, then add the syrup and sometimes milk for the perfect flavor combination.

What are you going to make?

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