Description
This homemade pumpkin chai syrup is a game-changer for your morning coffee. Made with real pumpkin puree and steeped with chai tea bags, it delivers authentic, layered spice flavor without the artificial taste of store-bought syrups.
Ingredients
Scale
- 1 cup water
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup pumpkin puree (100% pure, not pumpkin pie filling)
- 4 chai tea bags (such as Tazo, Stash, or Bigelow)
- 1 cinnamon stick (3-inch)
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1 vanilla bean, split (or 1 teaspoon vanilla extract)
- Pinch of salt
Instructions
- In a medium saucepan, whisk together 1 cup water, 1 cup granulated sugar, and 1/2 cup packed light brown sugar. Heat over medium heat, stirring occasionally, until the sugars are completely dissolved, about 3-4 minutes.
- Whisk in 1/2 cup pumpkin puree until smooth. Add 4 chai tea bags, 1 cinnamon stick, 1 teaspoon ground ginger, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground cloves, and 1/4 teaspoon freshly grated nutmeg. If using a vanilla bean, add it now. Stir to combine.
- Bring the mixture to a gentle simmer (small bubbles around the edges, not a rolling boil). Let it simmer for 10 minutes, stirring occasionally. Do not let it boil vigorously.
- Remove from heat and let the tea bags steep in the hot syrup for 5-10 minutes (8 minutes is ideal for balanced flavor).
- Remove the tea bags (squeeze gently to extract flavor) and the cinnamon stick. Pour the syrup through a fine-mesh strainer into a heat-safe glass jar or bowl to remove any spice bits.
- If using vanilla extract instead of a vanilla bean, stir it in now.
- Let the syrup cool completely at room temperature before sealing the jar. It will thicken slightly as it cools. Refrigerate once cool.
Notes
The syrup will look thin when hot but thickens as it cools. For best flavor, let it rest overnight in the fridge before using. Do not boil the syrup as it can cause sugar crystallization. If the syrup thickens too much in the fridge, microwave for 10-15 seconds or place the jar in hot water. The syrup keeps for up to 3 weeks in the refrigerator.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 85
- Sugar: 20
- Sodium: 5
- Carbohydrates: 22
Keywords: pumpkin chai syrup, homemade syrup, coffee syrup, fall recipe, pumpkin spice, chai latte, vegan syrup, gluten-free syrup