Pumpkin Spice Latte Syrup (Refined Sugar Free) | RECIPE

It's the most wonderful time of the year...

OCTOBER!

Pumpkin everything is popping up all over, especially the hallmark of the season, Starbucks' pumpkin spice lattes!

Two things though:

1. The syrup used in the latte is not vegan.

2. It's chock full of crappy artificial ingredients.

Not to worry PSL lovers... we got you!

Here is our take on a healthier, refined sugar free, pumpkin spice syrup that will be your go-to sweetener this season. Use it in lattes and whatever else you wanna spice up with some fall flavors!

INGREDIENTS

• 1 cup water

• 3/4 cup coconut sugar (my fav brand is Biogan)

• 1/4 cup maple syrup

• 1/4 cup pumpkin puree

• 2 teaspoons cinnamon

• 1 teaspoon nutmeg

• 1/2 teaspoon ground ginger

• 1/4 teaspoon cloves

• 1 teaspoon vanilla powder or extract (I used powder)

Double all if you want to make more!

INSTRUCTIONS

1. In a medium saucepan, add water and both sweeteners. Simmer on medium-low heat until the sugar dissolves completely.

2. Turn the heat down to low and whisk in the spices and pumpkin. Simmer for 8 minutes, stirring occasionally. Do not allow the mixture to come to a boil.

3. Remove from the stovetop and add in vanilla, giving it a few final stirs.

4. Strain the mixture through a mesh strainer to collect any stringy pieces of pumpkin or thick pieces of spices. Help it strain using a spoon.

5. Store in a mason jar or airtight container. This way, the syrup will last a lot longer (up to 1 month at room temperature or 3 months in the refrigerator).

Enjoy, pumpkins!