Now you can make your own Vegan Pumpkin Spice Syrup like the Starbucks version at home instead! This version is absolutely to die for, yet is completely vegan, dairy-free, oil-free and refined sugar-free! Goes great in homemade lattes, on pancakes, waffles, ice cream or even brownies!
Keyword: vegan pumpkin sauce, pumpkin syrup
Author: Brandi Doming
1cup (240g)canned "lite" coconut milk, can shaken well first
1/2cup (120g) pumpkin puree (I used canned, make sure the only ingredient is pumpkin)
Add all of the ingredients (except the vanilla) to a small pot and whisk until well mixed and smooth. Turn the heat to high and as soon as the edges start to bubble, immediately cover with a lid and turn to the lowest heat. Simmer for 5-10 minutes, until thickened some. Set your timer to make sure not to over cook it, or it can get too thick/gooey. Whisk again and then let it cool for 10 minutes.
Whisk in the vanilla and strain through a fine mesh strainer. You are adding the vanilla last because cooking it down kills the flavor, which we don't want to do. You can use it immediately if you like, but it will thicken a lot more as it cools. Keep it stored in the fridge. This makes a lot (2 cups), so you can store it in the fridge for about a week or keep the leftovers in the freezer for probably at least a month or so if you don't want to use it all up right away. To use from the freezer, just scoop out the portion you want to use, it's easy to scoop out and gently reheat it on the stove or microwave.
PUMPKIN SPICE LATTE
Add 1 cup strong coffee to a mug, 2 tablespoons coconut cream, cashew or soy cream (add more if you like) and 3-4 tablespoons of the pumpkin spice syrup and stir everything well. If you want it sweeter, add more of the syrup. Add some coco whipped cream (I used So Delicious CocoWhip "Lite" on top and drizzle more pumpkin spice syrup on top. YUM.
COCONUT MILK: I recommend the Thai Kitchen or Sprouts Lite coconut milk brands. They work best. DO NOT use the Polar brand, as it is full of fillers and gums and not much coconut, which will yield a horrible texture.
PUMPKIN SPICE: I use my homemade blend for my recipes (linked above) but if you don't want to make the whole blend, then you can make a small version by combining the following and then just use 1 tablespoon of the following blend for the above recipe: 1 tablespoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon allspice, 1/8 teaspoon nutmeg, 1/8 teaspoon ground cloves.