Our Dairy-Free Pumpkin Spice Syrup truly captures the essence of fall and is perfect in coffee or served over pancakes, waffles, ice cream, and more!
I admit, I’m one of those people who dives headfirst into the pumpkin spice frenzy as soon as the calendar hits September 1st. It may still be officially summer and warm outside, but my mind has already turned to the cozy season ahead and all the delicious pumpkin spice-flavored goodies it will bring. Lattes, cakes, cookies, waffles, pancakes, ice cream, overnight oats, toiletries, and even scented candles—I want it all! Recently, I even spotted pumpkin spice popcorn, pretzels, and hummus at the supermarket. Of course, I didn’t hesitate to put them into my shopping cart. There’s just something so warm and comforting about that aromatic mix of spices. I can’t think of anything that captures the essence of the season so well.
One of the best ways to indulge my obsession for pumpkin spice is by waking up to a cup of black coffee drizzled with a sweet and fragrant shot of this velvety pumpkin spice syrup. It instantly adds an autumnal touch to my drink and is the perfect start to my day. That’s not to say, however, that the fun ends there. I also love adding it to my mid-morning latte, iced coffee, and even desserts. Easy to make and even easier to enjoy, this delightful concoction is also dairy-free, making it a great choice for vegans or those who are lactose intolerant.
A short history of pumpkin spice
Made with a combination of cinnamon, cloves, nutmeg, allspice, and ginger, the fragrant mix we now call pumpkin spice has been used in the United States since at least colonial times. It wasn’t until 1796, however, that the mix was used in a recipe for pumpkin pie found in the book American Cookery by Amelia Simmons. By the early 1930s, a pre-mixed blend was marketed by spice companies Thompson & Taylor Spice Co. and McCormick, launching it into culinary fame and earning it a place in kitchens across the country.
The real craze for all things pumpkin spiced didn’t happen until 2003, though, when Starbucks launched its iconic PSL (Pumpkin Spice Latte). Today, the drink is sold at cafés all over the world, and pumpkin spice fever sees Americans spending roughly five million dollars annually on everything from drinks to candles.
Interestingly, other countries use similar spice blends, such as speculaaskruiden in the Netherlands or quatre épices in France.
How do I store leftovers?
Stored in an airtight container in the fridge, this dairy-free pumpkin spice syrup will stay well for up to 1 week. For longer storage, freeze it in a freezer-safe container for up to 3 months. For handy, single-serving portions, you can also use ice cube trays.
Serving suggestions
Sure, it’s heavenly in coffee, but you can also use this deliciously spiced syrup in other treats and desserts. Add a dash to this refreshing Vanilla Milkshake or drizzle it over a stack of our Pumpkin Pancakes. I also love it over a bowl of Brown Sugar Ice Cream topped with Easy Candied Pecans. Talk about drool-worthy!
Dairy-Free Pumpkin Spice Syrup
Ingredients
- 1 cup brown sugar
- 1 cup water
- 1/2 cup pumpkin purée
- 1 can sweetened condensed coconut milk
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
Instructions
- Combine the brown sugar and water in a saucepan. Bring to a boil and reduce to a simmer. Let simmer for 1 minute, making sure that all of the sugar has dissolved.
- Add the pumpkin purée, sweetened condensed coconut milk, and pumpkin pie spice.
- Whisk until smooth. Cook for 3 minutes.
- Remove from the heat and stir in the vanilla extract.
- It will thicken as it cools. Pour into an airtight container and store in the fridge.
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