1½ cups Monin sugar-free syrup (vanilla works well, or unflavored sweetener base, or caramel) *
3 cinnamon sticks, broken in half
1/2 tsp. ground nutmeg
½ tsp. ground ginger
½ tsp. ground cloves
1/4 cup pumpkin puree
1/8 tsp. buttery sweet dough bakery emulsion (optional, but rounds it out nicely!)
Combine all the ingredients in a medium saucepan with a whisk and heat over medium-high heat. Cook for about 5 minutes, stirring frequently, without letting the mixture come to a real boil.
Remove from the heat and allow to cool for 10-15 minutes. Strain the syrup through a fine mesh strainer or cheesecloth and store in your container of choice. Keep refrigerated.
You can use this syrup over your low-carb hot cereal, in your tea, over low-carb pancakes, to spice up your whipped cream or anywhere else a bit of autumnal spice seems good to you!
To make a pumpkin spice latte, combine 2 ounces of hot coffee or 1 shot of hot espresso (about 1-1½ ounces) with 5-6 ounces of hot/steamed low-carb milk. Stir in 1½-2 tablespoons of the pumpkin spice syrup.
Taste and adjust amounts to your liking. You can also make an iced Latte by pouring the above amounts of coffee/espresso over ice and adding cold low-carb milk!
If desired, top with whipped cream and ground cinnamon or delicious pinch spice mix.
*Using sugar-free syrups other than Monin won’t result in as thick a syrup.Pin It