Pumpkin Spice Syrup

Directions

• Before We Start

  Fresh vs Canned Pumpkin: We have done both versions in testing. The canned pumpkin puree still tastes amazing and is what most coffee shops use. Our fresh pumpkin puree recipe uses Kabocha Squash/Pumpkin. This tends to be less sweet and has a subtle pumpkin flavor that isn’t too much. I only recommend making your own puree if you have a high powered blender or an immersion blender as well as a fine mesh strainer to achieve a very smooth puree. Otherwise it will have a grainy finish.
  Getting the Consistency Right: The syrup will thicken after you add the pumpkin and chill it. Since pumpkin purees vary significantly in moisture content, we start with less water and add more at the end to get the consistency right every time. Just add a 1 tbsp of water and shake until the consistency is still thick, but thin enough to pour freely from a bottle.
  Pumpkin Pie Spice Blend: In this recipe, we make our own cinnamon-forward spice blend. I recommend making more than what you need so you can use it as a topping for your lattes and have it at the ready when you are ready to make more.

• Make the Pumpkin Puree (Optional)

  If you are wanting to go all out and make the pumpkin puree from scratch, follow our recipe to make it, but you can skip the blending and passing the puree through a sieve step since you will do that later in this syrup recipe. It is also easier to blend when the syrup is added since there is more moisture to incorporate.
   
  The general process to make your own pumpkin puree, is to cut the pumpkin in half, coat with oil and salt, then roast in a 400F oven for 45 mins (flesh side down), then flip and roast for another 15 mins. Then you scoop out the flesh while it is still warm.
  
  Puree Recipe Here

• Make the Spice Blend

  You will only use 2 tsp of this mixture to make the syrup. The rest can be used for topping lattes and for other recipes.
   
  To make it, combine all the ground spices together in a small bowl and whisk to combine and de-clump. Set aside 2 tsp for making the syrup and then transfer to a spice jar or shaker.
   
  Pumpkin Pie Spice Blend
  .75 g | ¼ tsp ground allspice
  1.5 g | ½ tsp ground clove
  3.5 g | 1 tsp ground nutmeg
  2 g | 1 tsp ground ginger
  9 g | 5 tsp ground cinnamon

• Dissolve the Sugar

  In a small saucepan over medium-high heat, combine the water, brown sugar, maple syrup, and salt. Stir until the sugar dissolves and the mixture comes to a light boil about 2-3 minutes. You can whisk this to speed up dissolving the sugar.
  

• Add Spices

  Reduce the heat to medium. Whisk in the 2 tsp of your pumpkin pie spice blend. Stir for 1-2 minutes until fragrant and well incorporated.

• Remove from Heat and Add Pumpkin & Vanilla

  Turn off the heat and add the vanilla extract.
   
  Then using either an immersion blender or a high powered blender, blend the pumpkin purée with the syrup until smooth. If using canned, puree you can optionally just whisk in the syrup, but the texure wont be as glossy and smooth as it is blended.
   
  NOTE: Adding pumpkin off the heat was a tip that a barista with nearly 10 years experience gave me to prevent the syrup from turning into a nasty snot like texture.
  

• Strain

  Strain the mixture through a fine mesh sieve. The helps break up and smooth out the ground spices to leave you with a PSL syrup that has a clean finish.
  
  
  

• Just add water

  You will likely need to add about 1/4-1/3 cup of water get the syrup to the ideal consistency. Add a tbsp of water at a time and then use a spatula or spoon to test the consistency. It should smoothly pour off the spoon but be relatively thick.
   
  If it sticks and can be poured off in a smooth stream, then it is too thick and needs more water. If it runs off really fast and is thin, you added too much.
   
  Transfer to a clean glass jar or bottle (using a funnel can help) and let cool completely before capping it with a lid. Once cooled, transfer and store in the fridge. It will thicken in the fridge. If it doesn’t come out in a a slow pour, add another 1/2 tbsp of water at a time and shake the jar until you reach the desired consistency of a smooth slow pour.
   
  Keep for up to 10 days. Shake well before each use.