Makes: about 10 oz
Note: I store my syrup in a mason jar and always shake before use. It thickens more during refrigeration.
I add about 1-2 tsp of syrup to my coffee or latte and find that is just the right amount of pumpkin flavor. If you’re looking for a certain cafe copycat, this isn’t the syrup you’re looking for. My recipe is more natural and actually contains pumpkin. And you can enjoy it ANY time of year!
This syrup can also be used for pancakes and waffles.
*The original recipe first appeared on my vegan food blog.
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