Delightful Vanilla Pumpkin Marshmallow Coffee Syrup Recipe

This Vanilla Pumpkin Marshmallow Coffee Syrup elevates your morning coffee ritual with cozy autumn flavors, bringing sweet pumpkin and fluffy marshmallow together in one delightful syrup.

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Prep Time 5

Cook Time 10

Cooling Time 15

Total Time 30

Servings: 8 servings

Course: Sauces

Cuisine: American

Calories: 70

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Syrup

1 cup Marshmallow Spread substitute with homemade marshmallow cream if desired
1 cup Canned Pumpkin use pure pumpkin puree, not pie filling
1 cup Light Brown Sugar coconut sugar can be a suitable alternative
1/2 cup Water
1 cup Heavy Whipping Cream substitute with half-and-half for a lighter option
1 teaspoon Pumpkin Pie Spice Blend or a combination of cinnamon, nutmeg, and allspice
1 teaspoon Vanilla Extract or Vanilla Bean Paste pure vanilla extract is preferable
1 pinch Fine Sea Salt balances sweetness

Equipment

Medium saucepan

Method

Instructions

In a medium saucepan over low heat, combine marshmallow spread, canned pumpkin, light brown sugar, water, heavy whipping cream, and pumpkin pie spice. Stir gently for about 5 minutes until smooth.
Continue stirring constantly, avoiding boiling, until the sugar dissolves and the syrup thickens slightly, about another 3-5 minutes.
Remove from heat and stir in vanilla extract and a pinch of fine sea salt to enhance sweetness.
Allow the syrup to cool in the pan for about 10-15 minutes before transferring to a clean jar or bottle.

Nutrition

Serving: 1tablespoonCalories: 70kcalCarbohydrates: 16gFat: 1.5gSaturated Fat: 1gMonounsaturated Fat: 0.5gCholesterol: 5mgSodium: 25mgPotassium: 30mgSugar: 14gVitamin A: 300IUCalcium: 10mgIron: 0.1mg

Notes

Store syrup in the refrigerator for up to 2 weeks. For longer storage, freeze in an airtight container for up to 3 months.

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