Since we're still quarantining, I decided it was time to make some Homemade Pumpkin Spice Lattes by making a pumpkin spice syrup. Oh, and it's Keto, Paleo, and Sugar Free. You're welcome.
Y'all. The season has arrived. You know the one I'm talking about. The one where I can indulge in all my super basic "I-love-pumpkin-spice-everything" bliss. It's officially that season, and I couldn't be happier. Forgive me this week. You're getting a 1-2-3 punch of three different pumpkin recipes because I just needed to celebrate.
Table of Contents
How do I make my own coffee syrup?
This recipe is SO EASY, you'll be done in 15 minutes and have enough to make your own homemade pumpkin spice lattes all week! First up, pull out your trusty saucepan and heat it up over medium heat.
Add the pumpkin pie spice to the pan and toss it around until it's fragrant. This might sound like a weird step, but this will help to activate the oils in the spices and intensify their flavor.
Next up, add your water and monkfruit sweetener, stirring occasionally. You're making a sugar free simple syrup here, so just simmer until the sweetener is dissolved.
TIP: Don't like monkfruit? No worries. Sub out stevia, swerve or another sugar substitute. If you don't care about added sugars, you could use agave, brown sugar, granulated sugar or coconut sugar.
Finally, add the pumpkin purée & vanilla and whisk to combine. Simmer for another minute, then allow to cool and decant into squeeze bottles for easy use!
TIP: Because this recipe uses real pumpkin, you'll need to shake the syrup before using or all the pumpkin will settle to the bottom of the jar.
So how do I make a latte?
I'm so glad you asked! I worked at Starbucks all through college, and I can tell you there are some super cool tools on Amazon to make brewing espresso and steaming milk at home easy and inexpensive. Read my blog post here on how to upgrade your coffee station for under $50!
To make a pumpkin spice latte, you're going to need your syrup, espresso and steamed milk. Feel free to use any milk you want (without that annoying $0.50 upcharge). Pour about 2 tablespoons of your pumpkin spice syrup into the bottom of your mug. Add 4 oz espresso and stir. Top with 8 oz of steamed milk. If you're feeling fancy, add some whip cream and cinnamon "sugar" to the top!
TIP: If you don't have a milk frother, you can use a little elbow grease to get it done. Microwave your milk in a mason jar (no lids, please!) until hot. Place lid on mason jar and shake it like one of those fancy hipster bartenders we all miss. Boom! Frothed milk at your service.
What if I don't have espresso?
Not to worry! I love adding the pumpkin spice syrup to my regular brewed coffee and topping it off with a little cream. You can also make a pumpkin spice café au lait. Simply pour about 2 tablespoons of your syrup into a mug. Fill it halfway with brewed coffee, then top it off with steamed milk. Fancy!
Oh, extra points if you brew Trader Joe's Pumpkin Spice Coffee for this. It gives a serious flavor boost. Now go on and make you some pumpkin spice magic already!!
Want more inspiration? Check out these other breakfast-y posts:
If you made this recipe, let me know how it turned out by rating and reviewing it below! If you want more yummy food inspiration in your inbox, be sure to sign up for my email!
Pumpkin Spice Syrup (Keto, Paleo)
- 2 teaspoon Pumpkin Pie Spice
- 1 ¼ C Water preferably filtered
- 1 C Monkfruit Sweetener
- 1 teaspoon Vanilla Extract
- ⅓ C Pumpkin Purée not pumpkin pie filling
- In a medium saucepan over medium heat, add pumpkin pie spice. Swirl around until fragrant.
- Add water and monkfruit to saucepan. Bring to a simmer, stirring occasionally, until monkfruit is dissolved.
- Whisk in vanilla & pumpkin puree and cook another minute.
- Allow to cool, then pour into whatever spillproof container you want. Keeps refrigerated for up to a week
- Be sure to shake before use, as pumpkin will fall to the bottom of the container.
- Add two tablespoons to your morning coffee and add some cream.
- Make a latté by adding two tablespoons to your favorite espresso (⅓) and steamed milk (⅔)
- If you're feeling super decadent, top with whipped cream and a sprinkle of cinnamon/monkfruit "sugar"
You didn’t say when to add the vanilla in the ingredients list?
Ash, The Grocery Addict says
Sorry about that, Moser! Just add when you add the pumpkin purée. I have updated the recipe card and post to reflect this step. Thanks for the edit!! ;0)