DAISY’S DIY PUMPKIN SPICE SYRUP

It’s September and the switch in your brain flicks from summer to fall. 

A red-hued leaf floats gracefully to earth from the corner of your eye. A cool, but gentle breeze caresses your comfortably cradled Birkenstok’d toes. An orange, neon light flashes in your brain: PUMPKIN. SPICE. LATTE. SEASON. APPROACHING!!! 

You respond to the message by throwing on your fave cable knit sweater and heading to your local café. The PSL is not just a drink. It’s a hug from a favourite grandparent, it’s sitting with Linus waiting for the Great Pumpkin AND a hayride all rolled into 12 oz double-walled disposable cup. But what about those times you’d rather not leave the house to get your PS hit? What if you could capture that essence of autumn in your own kitchen? 

I’m happy to say ‘yes, you can’, and making a delicious batch of this spiced elixir couldn’t be simpler. Many large chains use syrups with additives for their PSL. Not Lazy Daisy’s. Our recipe is all natural with no additives or preservatives. With Daisy’s pumpkin spice syrup recipe, you can transform any ordinary cup of coffee into a festive fall treat, perfect for savoring those moments of seasonal joy in the comfort of your own jim-jams.

Imagine waking up on a chilly morning, heading straight to your kitchen to brew a homemade pumpkin spice latte that rivals your favorite café's version. This blog is dedicated to helping you achieve that goal. The recipe is two of my favourite things: simple and delectable. This pumpkin spice syrup recipe has been tried and tested in my own kitchen and I guarantee it will add a burst of autumnal flavor to your beverages. Whether you're a seasoned barista or just someone who loves to experiment with flavors, this syrup will become your go-to for creating lattes that taste like you’ve just jumped in a massive pile of raked up leaves. Grab your favorite mug, settle in, and let's get brewing!

INGREDIENTS 

• 2 cups water
• 1.5 cups sugar
• ½ cup packed brown sugar
• 1 tsp cinnamon
• ½ tsp fresh grated nutmeg
• ½ tsp ginger
• ½ tsp ground cloves
• 5 heaping tbsps. Pumpkin puree (not pumpkin pie filling!)
• 1 tsp vanilla extract

STEP-BY-STEP INSTRUCTION

1. In a pot, combine all the ingredients. Stir together over medium heat until the sugar has dissolved. Stir, cooking over low/medium heat for an additional 5-6 minutes (do not bring to a boil).
2. Strain the syrup through a fine mesh strainer. Store in a mason jar or airtight container.

Syrup will keep for up to two weeks.

Shake well before using.

Use 4 tbsps of syrup for a 12 oz latte. Adjust to your preferred level of pumpkin-y sweetness.