Pumpkin Spice Latte Syrup from the Vegan 8

By GuidingVegan

Make your own vegan Pumpkin Spice Latte Syrup and enjoy the flavors of fall at home! Much cheaper (and more convenient) than buying a pumpkin spice latte at a coffee shop!

Ingredients

• 1 cup canned lite coconut milk (I use Thai brand, shake the can well prior to measuring, or you can use cashew milk or soy milk, but just make sure you use a creamy milk for best results)
• 4 tablespoons water
• 1 can pumpkin puree (I used canned, make sure the only ingredient is pumpkin)
• 3/4 cup coconut sugar
• 3/4 cup pure maple syrup
• 2 tablespoons pumpkin pie spice (I buy this premade spice at my grocery store, see below to make it)
• 3/4 teaspoon fine sea salt
• 4 teaspoons vanilla

Details

Servings 4
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

Add all of the ingredients (except the vanilla) to a small saucepan and whisk until well mixed and smooth. Turn the heat to high and as soon as the edges start to bubble, immediately cover with a lid and turn to the lowest heat. Simmer for 15 minutes untouched. Whisk again and if you want it thicker, cook another 5-10 minutes or so. Then let it cool for 10 minutes. It will thicken some as it cools.

Whisk in the vanilla and strain through a fine mesh strainer, if needed. You are adding the vanilla last because cooking it down kills the flavor, which we don't want to do. You can use it immediately if you like, but it will thicken a lot more as it cools. . To use from the freezer, just scoop out the portion you want to use, it's easy to scoop out and it melts in coffee or oatmeal or gently reheat on the stove.

To make a pumpkin spice latte:
Add 1 cup strong coffee to a mug, 2 tablespoons coconut cream, cashew or soy cream (add more if you like) and 3 to 4 tablespoons of the pumpkin spice syrup and stir everything well. If you want it sweeter, add more of the syrup. Add some coconut whipped cream (I used So Delicious CocoWhip Lite on top and drizzle more pumpkin spice syrup on top. YUM.

NOTE: This makes a lot (3 1/2 cups), so you can store it in the fridge for about a week or keep the leftovers in the freezer for probably at least a month or so if you don't want to use it all up right away.

NOTE: If you cannot find the pumpkin pie spice, then you can make your own by combining the following and then just use 1 tablespoon of the following blend for the above recipe:
1 tablespoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves.