Vegan Pumpkin Spice Syrup Recipe with Refined Sugar-Free Option
If you hate pumpkin you can leave out the puree. Don’t do refined sugar? Make this with coconut sugar, infused maple syrup instead of water, or infuse some date syrup!
½cupbrown sugar sub coconut sugar or use sweetener of choice to taste (see post for ideas)
½cupvegan white sugarsub an additional cup brown sugar or coconut sugar or use sweetener of choice to taste (see post for ideas)
¼cuppumpkin puree
2teaspoonsvanilla extract
1teaspoonground cinnamon or 2 whole cinnamon sticks
1teaspoonground cardamomor 6 whole cardamom
½teaspoonground gingeror 1-inch piece of fresh ginger cut into slices
½teaspoonground nutmeg
¼teaspoonground clovesor 3 whole cloves
Instructions
Combine all ingredients in a saucepan and bring to a boil.
Cook over medium heat, stirring occasionally to keep it from burning.
Let the mixture cook down a little so it will get thick like syrup and begins to coat the spoon, then remove from heat.
Let cool with spices in to infuse it more, then strain and store in the fridge. It will thicken more as it cools, so you can add more water if it’s too thick or cook longer if it’s too thin.