Pumpkin spice syrup

Add this versatile pumpkin spice syrup, made with cinnamon, cloves and ginger, to lattes and milkshakes. You can also drizzle it over bakes and desserts

  • Prep:5 mins
    Cook:10 mins
  • Easy

Nutrition per serving

  • kcal 35
  • fat 0g
  • saturates 0g
  • carbs 9g
  • sugars 0g
  • fibre 0.1g
  • protein 0g
  • salt 0g


  • 200g golden caster sugar
  • 50g light brown soft sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • 2 tsp ground ginger
  • grating of nutmeg
  • 2 tbsp canned pumpkin purée


  1. Tip all the ingredients into a pan with 125ml water, and cook over a medium heat for 5-10 mins until the sugar has dissolved and you have a thin syrup.

  2. Remove from the heat and leave to cool. Transfer the syrup to a sterilised bottle or jar. Will keep in the fridge for up to two weeks. 

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