Description
Vanilla Pumpkin Marshmallow Coffee Syrup brings cozy autumn flavors to your morning cup. This syrup combines creamy marshmallow, real pumpkin, and a blend of warm spices for a velvety, sweet addition to coffee or lattes. Easy to make in a single saucepan, it yields a smooth, rich syrup with hints of vanilla and pumpkin pie. Perfect for homemade seasonal lattes, desserts, or gifting.
Ingredients
- 1/2 cup marshmallow spread
- 1/2 cup canned pumpkin
- 1/2 cup packed light brown sugar
- 1/4 cup plus 2 tbsp water
- 2 tbsp heavy whipping cream
- 1 tsp pumpkin pie spice blend
- 1/2 tsp vanilla extract or vanilla bean paste
- Small pinch fine sea salt
Instructions
- In a medium saucepan over low heat, combine the marshmallow spread, canned pumpkin, light brown sugar, water, heavy whipping cream, and pumpkin pie spice blend.
- Heat the mixture while stirring constantly until the sugar fully dissolves and the syrup becomes smooth, about 5 minutes.
- Avoid letting the mixture boil; gently warm until all ingredients are incorporated.
- Remove the saucepan from heat.
- Stir in the vanilla extract or vanilla bean paste and a small pinch of sea salt until thoroughly combined.
- Allow the syrup to cool completely in the pan.
- Transfer the cooled syrup into a clean jar or bottle.
- Refrigerate and store for up to one week.
Notes
Substitute marshmallow spread with mini marshmallows (melt slowly). Use coconut cream for a dairy-free alternative. Prep syrup ahead; refrigerate up to 1 week—stir if separation occurs. Add more water if syrup thickens upon cooling. If syrup crystallizes, reheat gently and stir until smooth. Ensure mixture doesn’t boil to prevent curdling; adjust pumpkin pie spice to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American