Description
This Fall Pumpkin Marshmallow Coffee Syrup is a rich and flavorful addition to your favorite coffee drinks It combines the warmth of pumpkin spice with the creamy sweetness of marshmallows creating a cozy and inviting taste perfect for autumn mornings or any time you want a comforting treat
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
Step 1: Combine and Heat the Syrup Base
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, stirring constantly, until the sugar is completely dissolved and the syrup becomes smooth, about 5 minutes.
Take care not to let the mixture boil; gently warm it until everything is well blended.
Step 2: Finish and Cool the Syrup
Remove the saucepan from the heat.
Stir in the vanilla extract or vanilla bean paste and a small pinch of fine sea salt until fully combined.
Let the syrup cool completely in the pan before transferring it to a clean jar or bottle.
Store the syrup in the refrigerator for up to one week.
Allowing the syrup to cool fully before bottling helps maintain its smooth texture.
Notes
Ensure syrup is stored in a cool place and shaken well before use
Avoid overheating to prevent bitterness
Use fresh spices for best flavor
Experiment with coffee strength to balance sweetness
Serve warm or chilled for different experiences
- Prep Time: 10
- Cook Time: 5
- Method: One-Pot
- Cuisine: American
Nutrition
- Calories: 350