Pumpkin Spice Coffee Syrup

RatingDifficultyBeginner

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Yields10 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins
 0.50 cup Nectevia Original
 0.50 cup water
 0.50 cup pumpkin puree
 1 tbsp pumpkin pie spice
 2 sprigs rosemary
1

Stir together Nectevia Original, water, pumpkin puree, and pumpkin pie spice in a small saucepan set over medium-high heat.

2

Add rosemary, then continue to cook until mixture is bubbly but not quite boiling. Reduce heat to medium-low and cook for 4-5 minutes until mixture reduces and thickens.

3

Remove from heat, and then let rest for 20 minutes to to continue to infuse rosemary. After 20 minutes, remove rosemary sprigs and discard.

4

Transfer syrup into a glass jar, cover, and store in the refrigerator (syrup should keep one to two weeks).

Ingredients

 0.50 cup Nectevia Original
 0.50 cup water
 0.50 cup pumpkin puree
 1 tbsp pumpkin pie spice
 2 sprigs rosemary

Directions

1

Stir together Nectevia Original, water, pumpkin puree, and pumpkin pie spice in a small saucepan set over medium-high heat.

2

Add rosemary, then continue to cook until mixture is bubbly but not quite boiling. Reduce heat to medium-low and cook for 4-5 minutes until mixture reduces and thickens.

3

Remove from heat, and then let rest for 20 minutes to to continue to infuse rosemary. After 20 minutes, remove rosemary sprigs and discard.

4

Transfer syrup into a glass jar, cover, and store in the refrigerator (syrup should keep one to two weeks).

Pumpkin Spice Coffee Syrup


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