Vanilla Pumpkin Marshmallow Coffee Syrup Recipe
If you love cozy fall drinks, you will enjoy this Vanilla Pumpkin Marshmallow Coffee Syrup Recipe. It combines sweet pumpkin flavor, creamy vanilla and marshmallow sweetness.
Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup sugar white or brown sugar
- 1/4 cup water
- 1/4 cup heavy cream or milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup mini marshmallows
- Pinch of salt
Instructions
Combine Pumpkin, Sugar, and Water
- In a small saucepan, mix pumpkin puree, sugar, and water over medium heat. Stir until combined.
Cook Until Thickened
- Heat the mixture for 3–4 minutes, stirring often, until it slightly thickens and sugar dissolves.
Add Cream and Vanilla
- Stir in heavy cream and vanilla extract. Mix until smooth and fully incorporated into the pumpkin mixture.
Add Pumpkin Pie Spice
- Add pumpkin pie spice and a pinch of salt. Stir well to evenly distribute the flavors.
Add Mini Marshmallows
- Add mini marshmallows gradually. Stir constantly until marshmallows melt completely into the syrup.
Simmer Gently
- Lower heat and simmer for 2–3 minutes. The syrup should be smooth and slightly thick.
Taste and Adjust
- Taste the syrup. Add more sugar, vanilla or spice if needed. Stir to combine before removing from heat.
Cool the Syrup
- Let syrup cool for 5–10 minutes. It will thicken slightly as it cools.
Transfer to Jar
- Use a ladle or funnel to pour syrup into a heat-safe jar or bottle. Seal tightly.
Serve or Store
- Use immediately in coffee or store in fridge for up to 2 weeks. Shake well before each use.
Notes
- Use fresh pumpkin puree for best flavor.
- Stir constantly to prevent marshmallows from burning.
- Adjust sugar according to taste preference.
- Add extra cream for a richer syrup.
- Use a fine whisk to make syrup smooth and creamy.