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Recipe: Homemade Pumpkin Spice Syrup from scratch // Hipsteralert "Vegan Pumpkin Spice Latte"

Recipe: Homemade Pumpkin Spice Syrup from scratch // Hipsteralert "Vegan Pumpkin Spice Latte"

I had my first pumpkin spiced latte years back while travelling and I found it nice but way overpriced. I'm also no huge fan of the coffeehouse chain that introduced this drink to us - especially cause I don't think their quality and social agency is worth to pay up to 6 bugs per cup. I love small local coffee places and I don't mind if they offer hardly any hipster options but proper coffee - if its fairtrade and/or organic this is something I even appreciate more.

But yeah sometimes my inner hipster yells too loud and craves all this fancy shite from IG and other social media. So I put on my witches brew to officially start the halloween and pumpkin spice season.


I made a giant batch since I want to give away some of the syrup to a local bycyle café as a gift. They are the host of our autumn exhibition. More about this super soon, but now the recipe first. I did not came up with it but mixed and matched different ones from the internet according to my needs. I have tiny kitchen, since I live in a tiny house, so I have limited space and try to be more minimalistic with kitchen tools. I also tried to go as organic and fairtrade as possible. I wont tell you you have to do it like I did, you are grown ups and I think capable of altering a recipe to fit perfectly to your needs. If you need assistence just let me know through commenting below.

So lets start with making the "Pumpkin Spice" blend. It's a lovely mixture that works for several pumpkin dishes like soups, pies or ragouts. You basically just throw a couple of spices in a jar, shake it and there you go.

So for a nice little jar that will most likely be plenty for the whole season - unless you host giant parties of 10+ people every week or want to provide pumpkin pie for half of your city - you need:

  • 8 tsp cinnamon
  • 2 1/2 tsp ground ginger
  • 2 tsp nutmeg
  • 1 tsp all spice
  • 1 tsp ground cloves


You need about 2-3 teaspoons of this mixture later for your syrup later and can keep the rest in a jar. Shake it before using. If you want to kick flavours even more in soups or so, roast the spices in a dry pan or in a bit of oil before adding the other ingredients.



For the syrup you need

  • 100g pumpkin mash or canned pumpkin
  • 300g (brown) sugar
  • 300ml water
  • 1tsp of vanilla


I used fresh hokaido pumpkin from the organic farmers market that takes place ones a week only 50meters from my home. I love the quality, the prices are fair, the people friendly and its much closer than any supermarket for me. See Im a lazy butt this is also why I chose Hokaido over butternut, cause I did not care for peeling the pumpkin. I simply cut it into smaller cubes and let it simmer for around 15minutes in a bit of water with a tiny pinch of salt (not an awful lot but just enough to enhance the original pumpkin flavour). When the pumpkin was soft, I drained the cubes (saved the cooking water) and blended it into a fine pumpkin mash using an emergency blender.

Use canned pumpkin if you have it available in your region or there are also peeled and prediced pumpkin pieces available in some freezer sections of bigger supermarkets. I had none of this really available here in Graz but to be honest I did not really spend a lot of energy into finding one of this options, since I'm quite happy with this one extra step, that allows me to use cheap but high quality organic pumpkin. But use whatever floats your goat :)

Bring 300ml of water in a big pot to a boil. I reused the water from boiling the pumpkin earlier and but added some fresh tab water to get the total required amont of liquid. When its about to boil turn down the heat to a gentle simmer and add 300g of sugar. It only takes a few minutes to fully dissolve the sugar. Stir occasionally, add 2-3tsp of your pumpkinspice blend and1/2 to 1tsp of ground vanilla. Also add your pumpkin mash to the mixture and stir well. Make sure to just let your syrup only simmer and not boil. Give it another 10 minutes on the stove on mild heat to marry the flavours together before you are ready to fill your fancy masin jars or reuse old jars from honey, pickles, storebought sauces etc to store it. I filled in the syrup really hot and also sterilized the glasses (with boiling hot water) to keep the syrup nice and fresh for as long as possible. The sugar content is really high but since this is my first try, I might keep it in the fridge just to make sure and have an eye on it.

You could also use a fine siff or cheese cloth to get rid of tiny chunks of pumpkin or spice pieces and get a really smooth syrup. I did not bother since I don't care and can happily live with some miniature chunks (and have to clean less)

I have only an italian espresso maker - one you put on your stove top at home - and no tool to steam my milk nicely. So my at home version is rather simple: a big dash of sirup, some steaming hot coffee and whatever plant milk I have in my fridge - at work I go a little fancier but you don't need it to enjoy gorgeous pumpkin spiced coffee :)


//hygge hugs - Nora


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