Sugar-Free Pumpkin Spice Syrup for Homemade Pumpkin Spice Lattes & Steamers
It’s September, so Starbucks has rolled out their Pumpkin Spice syrup. Our nearest Starbucks is 4.3 miles away – not bad for “the country” but also probably a good thing for my lack of will-power when it comes to all things pumpkin.
Last pumpkin season, a friend shared this Pumpkin Spice Syrup recipe with me. I loved it. However it was extremely sweet. The original recipe calls for an entire cup of sugar. Last year I cut it in 1/2, then to a 1/4 a cup of sugar. This year, since I’m still trying to lose the last 10 pounds of baby weight (thyroid isn’t helping…), I decide I would make a sugar free version.
My body doesn’t jive with most sugar alternatives. So I was thinking either liquid stevia or Xylitol would do the trick.
Here’s the ingredients:
1/3 cup pumpkin puree (fresh or canned)
1/2 T Xylitol
1 teaspoon vanilla
1 1/4 cups water
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ground ginger
Ok, I added all ingredients into a saucepan.
Stir it until all ingredients are incorporated and it stars to simmer. (steam-action shot)
Oh yea, forgot to say: you want your burner on high so it will boil.
Keep stirring and letting it boil…
Until it thickens, then back off on the heat.
The finished syrup is thick, even without sugar.
I used an newly finished agave nectar bottle to store my syrup in. Keep it in the fridge and squirt out about one tablespoon per 6-8 ounces of milk. I add it to 8 ounces of almond milk and blitz it in our bullet blender. Then pour into a jumbo-sized coffee mug and microwave for one minute.
WARNING: stay-by your microwave because it will froth and make a lovely mess if you let it go to long. Think: marshmallows. It’s kinda like that.
Next time, I’m going to try the liquid Stevia. I’ll report back!
Please leave a comment below & share with your friends. All comments await my moderation.
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