Pumpkin Spice Syrup Recipe – A Beautiful Mess

Making homemade pumpkin spice syrup is easy and delicious. It’s the perfect addition to your homemade pumpkin spice latte.

Elsie and I have an inside joke about what we call the “pumpkin spice latte effect.” It’s our theory that right around the beginning of September, everybody gets a little bit nicer/more considerate/happy. Us included.

We are for SURE affected by the PSL effect. So, of course, making your own pumpkin spice syrup at home is a great way to take advantage of this good vibes effect. And in case you need here’s how to make the best latte recipe at home with or without an espresso machine.

Related: Pumpkin Spice Latte, Pumpkin Cream Cold Brew, Simple Syrup Recipe, Apple Crisp Macchiato and Pumpkin Smoothie.

I love to try coffee from just about anywhere, but I’m not above getting excited about PSL day at Starbucks! And, I think on a “deeper” level, somehow PSL day reminds us all that fall is in full swing.

Here in southern Missouri, that means cooler weather, hay rides, hot chocolate, apple picking, pumpkin carving, hot cider, layered clothing, and (most importantly) the holidays are on their way.

I LOVE how this pumpkin spice syrup recipe turned out. I may have to make this a new tradition every year and create my own pumpkin spice latte effect. 🙂 Here’s my recipe, but feel free to adjust the spices to your own liking.

Pumpkin Spice Syrup Ingredients

2 cups water
1 1/2 cups sugar
1/2 cup packed brown sugar
1 teaspoon cinnamon or 4-5 cinnamon sticks (I used half cinnamon and half cinnamon sticks)
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves (I go easy on the cloves, because I think they are such a strong flavor)
4 heaping tablespoons of pumpkin puree

Directions

In a pot, combine all the ingredients. Stir together over medium heat until the sugar has dissolved. Continue cooking over low/medium heat for an additional 5-6 minutes (do not allow to boil).

Strain the mixture through a fine mesh strainer and store in an airtight container. You can keep the unused syrup in the refrigerator for up to two weeks.

Be sure to give the syrup a good shake before reusing.

Combine the coffee, psl syrup, and hot milk and enjoy!

I have a little home espresso maker that I got for Christmas last year, so I use that to make homemade lattes or Americanos. As you can see by my (lack of) latte art, I am no barista. But, the syrup is really what makes this drink!

If you don’t have a home espresso maker, just brew some (really) strong coffee and heat some milk in a pot over medium/high heat. Once it’s hot, use a whisk to incorporate air, creating foam.

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