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Vanilla Pumpkin Marshmallow Coffee Syrup

Cozy Up with Vanilla Pumpkin Marshmallow Coffee Syrup

This Vanilla Pumpkin Marshmallow Coffee Syrup is a delightful blend of flavors that infuses your beverages with the essence of fall.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Drinks
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Syrup
  • 1 cup Marshmallow Spread A primary source of sweetness and texture; can substitute with flavored syrup.
  • 1 cup Canned Pumpkin Fresh pumpkin puree works well if cooked and blended.
  • 3/4 cup Light Brown Sugar Adjust to your taste for different levels of sweetness.
  • 1/2 cup Water Adjust the amount based on thickness preference.
  • 1 cup Heavy Whipping Cream Use half-and-half or coconut cream for a lighter option.
  • 2 teaspoons Pumpkin Pie Spice Blend Cinnamon and nutmeg can substitute if necessary.
  • 1 teaspoon Vanilla Extract Enhances flavor; almond extract can offer an interesting twist.
  • 1/4 teaspoon Fine Sea Salt A pinch is sufficient; be careful not to over-salt.

Equipment

  • medium saucepan

Method
 

Step-by-Step Instructions for Vanilla Pumpkin Marshmallow Coffee Syrup
  1. In a medium saucepan, combine marshmallow spread, canned pumpkin, light brown sugar, and water. Add heavy whipping cream, pumpkin pie spice, vanilla extract, and a pinch of fine sea salt. Mix all ingredients well until thoroughly blended, ensuring no lumps remain. Set the pan on medium heat, allowing the mixture to warm and come together seamlessly over the course of about 2 minutes.
  2. Continue stirring the mixture over medium heat, scraping the bottom of the pan to prevent sticking. After about 5 minutes, the syrup should start to thicken slightly and transform into a smooth, glossy consistency.
  3. Once the mixture is smooth, gently increase the heat if necessary to bring it to a gentle simmer. Stir occasionally, ensuring it remains bubbling softly without reaching a rolling boil, which should take about 3-4 minutes.
  4. After simmering, remove the saucepan from the heat and allow the syrup to cool slightly for about 5 minutes. Carefully pour the warm syrup into a glass jar or airtight container.
  5. Your delightful Vanilla Pumpkin Marshmallow Coffee Syrup is ready to be enjoyed! Add a generous drizzle to your coffee or hot chocolate.

Nutrition

Serving: 2tablespoonsCalories: 100kcalCarbohydrates: 22gFat: 2gSaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 50mgPotassium: 50mgSugar: 20gVitamin A: 500IUCalcium: 10mg

Notes

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

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