Pumpkin Spice Syrup
Velvety pumpkin spice syrup with a hint of sweetness and gentle warmth, made especially for lattes and desserts!
Ingredients
- ½ Sugar Pumpkin cored and cut into chunks
- 26 g Dark Brown Sugar
- 26 g Fine White Sugar/Castor Sugar
- 60 ml Water
- 1 tsp Vanilla Extract
Spices
- 1 tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
- ½ tsp Ginger Powder
Instructions
- Airfry the pumpkin chunks in the air fryer at 190°C for 20 minutes.⚠️ Different air fryer models may vary in temperature settings, so adjust accordingly.
- Once airfried, allow the pumpkin chunks to cool for about 10 minutes. Carefully peel off the skin or any charred bits while the pieces are still warm. Place a medium steel strainer over a deep bowl and mash the pumpkin through it to create a smooth puree. This step ensures a lump-free pumpkin spice paste because no one wants a surprise pumpkin chunk in their latte!
- In a milk pan, combine the pureed pumpkin, dark brown sugar, fine white sugar, spices, and water. Stir well and bring the mixture to a boil over medium heat. Be cautious, as the syrup may splatter so use a splatter guard or lowering the heat slightly can help.
- Once the mixture reaches a boil, remove it from the heat and stir in the vanilla extract. Allow it to cool to room temperature.
- Once fully cooled, transfer the syrup into a small, clean, airtight jar.
Notes
STORAGE
Store in an airtight glass jar in the fridge for up to 2 weeks. Stir well before each use as the pumpkin puree may settle at the bottom over time. Always use a clean dry spoon each time you scoop from the jar to maintain freshness and extend shelf life