The best copycat recipe that's naturally sweetened with pure maple syrup and made with real pumpkin puree for a classic, perfectly spiced latte.
It's September first and it seems that almost everyone has one thing of their minds: the coveted pumpkin spice latte. It's a crowd pleaser that has people waiting all year for it to make it's debut at coffee shops (specifically Starbucks). However, the downside is that one latte costs a pretty penny and it seems to add up pretty quickly when a pre-workday treat becomes a daily ritual (I can relate so hard). I also did some research and found that the Starbucks Pumpkin Spice Latte syrup includes ingredients like dairy and other weird additives- so my fellow vegans and allergy sensitive friends can't enjoy one. :(
So that brings me to the perfect solution: my 5 ingredient Starbucks copycat Pumpkin Spice Latte Syrup! It's dairy-free, soy-free, refined sugar-free and takes 15 MINUTES TO MAKE. Say. what. Yes! It's that easy and it tastes exactly like the classic PSL that we all love from Starbs. Say goodbye to spending $5-$8 a day on a delicious holiday latte and say hello to having a gourmet café worthy latte for a fraction of the price in your own home!
BAKING TIP: MAPLE SYRUP AND AGAVE ARE PERFECT NATURAL SUBSTITUTIONS FOR CANE SUGAR IN SOME RECIPES
tips before starting/TROUBLESHOOTING:
Tip #1:
Using a sweetened condensed milk is advised since it gives the proper consistency and sweetness to the syrup. I haven't tried making this recipe with other milks so I cannot guarantee the same results.
TIP #2:
Agave can be substituted for the maple syrup, however the flavor profile will most likely be altered since the natural maple flavor shines through in the recipe.
TIP #3:
PLEASE DO NOT USE PANCAKE SYRUP! It must be 100% pure maple syrup! Pancake syrup is essentially high fructose corn syrup and will yield a completely different result.
STARBUCKS COPYCAT PUMPKIN SPICE LATTE SYRUP | DAIRY-FREE
Prep time: Cook time: Yield:
5 Minutes 10 Minutes 25 Servings
ingredients
(118 ml.)- 1/2 cup Pure Maple Syrup
(163 g.)- 2/3 cup Pumpkin Puree (not pumpkin pie filling!)
(100 g.)- 1/3 cup Sweetened Condensed Coconut Milk
1 tsp. Pumpkin Pie Spice
(1.3 g.)- 1/4 tsp. Kosher Salt
~for latte~
2 Tbsp. Pumpkin Syrup
1 shot of espresso
1 cup Oatmilk
METHOD
Combine all ingredients into a small pot and simmer on the stove at medium-low heat for 10 minutes, stirring occasionally.
Let cool and store in an airtight container or jar for up to 2 weeks, or freeze into cubes and store airtight for a couple of months*
To assemble latte: Add 2 Tbsp. of prepared pumpkin syrup into a mug or cup of your choosing.
Add ice and cold milk, or hot frothed milk- depending on if hot or iced is preferred.
Top with a freshly brewed espresso shot and a sprinkle of pumpkin pie spice if desired. Enjoy!
NOTES
*Pre-portioning 2 Tbsp. frozen cubes in a large silicone ice tray can extend the stored time. To use for an iced latte: melt with the hot shot of espresso and mix until most of the cube is thawed. For hot latte: place cube in a microwave safe mug and microwave in 30 second increments until thawed.
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