This easy to make syrup is more like a thick sauce and turns plan coffee, tea, or cold brew into fall magic.
Did You Know That All Pumpkin Spice Syrups Aren’t Dairy-free?
But this recipe is!
Pumpkin Spice Lattes are great hot or iced.
Cinnamon, nutmeg, ginger, and cloves are all in pumpkin spice blend.
– pumpkin puree – full fat coconut milk – unsweetened nondairy milk – maple syrup – molasses – brown sugar, optional – ground cinnamon – ground cardamom – ground allspice – ground cloves
Add all the ingredients to and whisk until smooth and well combined. Put the mixture in your Instant Pot liner, put the lid on and make sure the steam release valve is pointed to sealing Cook on high pressure for 10 minutes and carefully release the pressure manually.
Store the amount that you can use in a week in the fridge and freeze the rest in 1 week-sized servings.