In a small pot, mix all ingredients together except the pumpkin puree. Bring to a mild boil and mix so the sugar melts. Once syrupy, add the pumpkin puree and mix with the use of a whisk.
Let cool for about 10 minutes before transferring into an airtight container. The syrup will keep for 3 weeks.
How It's Made: Pumpkin Spiced Latte
One or two shots of espresso (depending on how strong you want it)
2 tablespoons of pumpkin spice syrup
1/2 cup of hot almond milk
Vegan whipped cream (optional)
Add the espresso and Pumpkin Spice Syrup together in a mug and stir. Then, add the hot almond milk and whipped cream. Enjoy!
Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.