DIY Pumpkin Spice Chai (with homemade syrup)

As with (what seems like) pretty much everyone right now, I am obsessed with everything pumpkin! And I had to jump on the bandwagon of attempting to make my own pumpkin spice syrup for homemade Starbucks lattes.

This syrup is incredibly easy to make and delicious! Plus, it’s much cheaper to make pumpkin spice beverages at home than it is to buy them everyday. The best part? Chances are, you have all the ingredients already in your pantry!

DIY Pumpkin Spice Chai (with homemade syrup) | Atkinson Drive

1.5 C. Water
1.5 C. Granulated Sugar
1 tsp. Cinnamon
1 tsp. Pumpkin Pie Spice

Combine water and sugar in a saucepan over medium-high heat; stir frequently until sugar is completely dissolved.

Add remaining ingredients and whisk until well-incorporated.

Reduce heat to medium-low and simmer for approximately 10 minutes. Stir occasionally as to not let the mixture come to a boil.

Remove saucepan from heat and let cool for approximately 30 minutes. Strain if desired.
*I tried to strain the syrup using cheesecloth, but it didn’t work so well. Finally I gave up, but feel free to try any straining method you know and let me know what works for you!

Pour syrup into an air-tight container and store in the refrigerator.

DIY Pumpkin Spice Chai (with homemade syrup) | Atkinson Drive

A great way to use this syrup is to make your own copycat Starbucks Pumpkin Spice Latte.
My tasty recommendation? Make your own Pumpkin Spice Chai! I used Twining’s Chai tea and followed the instructions on the box for steeping. Once the tea was to my liking, I stirred in 2.5 Tbsp. pumpkin spice syrup and a splash of milk. Delicious!

DIY Pumpkin Spice Chai (with homemade syrup) | Atkinson Drive

I love how versatile this syrup is. Perfect for flavoring coffee and a variety of other warm beverages, you can incorporate the spicy taste of Fall into your morning routine easily and affordably!

For more fun Fall inspiration, check out my Fall & Thanksgiving board on Pinterest!

Linking to these parties.



Leave a Reply