This creamy white chocolate pumpkin spice syrup is my new obsession. Whenever Starbucks starts serving pumpkin spice lattes I always get mine with one pump of pumpkin spice and one pump of white chocolate. IT. IS. THE. BEST. Not too sweet, not too spicy, just perfect! The only problem is that since I’m not a millionaire, spending $5 on a cup of coffee is a bit much. Especially since I usually end up having 2-3 cups of coffee a day (don’t judge). So I decided to recreate that same delicious combination at home.
Not only is this white chocolate pumpkin spice syrup way cheaper than going to Starbucks, it’s also much tastier (in my humble opinion). You don’t have to worry about artificial ingredients, food coloring, or preservatives that go into it because you’re making it all yourself!
This batch usually lasts about a week at my house (refrigerated of course). Unless I have friends over for coffee; then it’s gone in about and hour. A few tablespoons of this syrup is all you need to transform your boring cup of coffee into something delicious and fall inspired.
Ingredients For White Chocolate Pumpkin Spice Syrup:
1 15oz can pumpkin
1 12-14oz can sweetened condensed milk
1.5 teaspoons pumpkin spice
1 cup milk
Directions For White Chocolate Pumpkin Spice Syrup:
Combine all ingredients in a small sauce pan. One of my favorite take aways from working at Starbucks was learning that the main ingredient in their delicious white chocolate sauce is sweetened condensed milk. No wonder it’s so yummy! Slavic people have been putting sweetened condensed milk in coffee, tea, and just about everything else for decades. We’re obviously onto something.
Heat on low until really hot but not boiling yet, stirring occasionally. This will make it a little more runny and easier to strain.
Strain out extra pulp using a strainer and cheesecloth or reusable coffee filter. I guess this step is technically optional…if you like a bunch of pumpkin pulp in your coffee that is. But if you don’t view your coffee like a glass of OJ and prefer to avoid the pulp, DO THIS. To be honest, this is the most annoying and time consuming part of making this white chocolate pumpkin spice syrup, but totally worth it.
When you’ve strained out the extra pulp, you’ll lose some of the volume as well, but don’t worry about it. You’ve done nothing wrong.
Make sure to put the syrup in a covered container and store it in the refrigerator. Add to brewed coffee or espresso along with some milk and enjoy!
- 1 15oz can pumpkin
- 1 12-14oz can sweetened condensed milk
- 1.5 teaspoons pumpkin spice
- 1 cup milk
- Combine all ingredients in a small sauce pan.
- Heat on low until really hot but not boiling yet, stirring occasionally.
- Strain out extra pulp using a strainer and cheesecloth or reusable coffee filter.
- Add to brewed coffee or espresso and enjoy!