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Vanilla Pumpkin Marshmallow Coffee Syrup Recipe

Vanilla Pumpkin Marshmallow Coffee Syrup Recipe
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★★★★★

4.7 from 27 reviews

This Vanilla Pumpkin Marshmallow Coffee Syrup blends rich autumn flavors of pumpkin and warm spices with a creamy marshmallow sweetness, perfect for enhancing your morning coffee or festive drinks. Its smooth, luscious texture adds a cozy touch of fall with every pour.

Ingredients

Scale

Syrup Base

  • 1/2 cup marshmallow spread
  • 1/2 cup canned pumpkin
  • 1/2 cup packed light brown sugar
  • 1/4 cup plus 2 tbsp water
  • 2 tbsp heavy whipping cream
  • 1 tsp pumpkin pie spice blend

Finishing Ingredients

  • 1/2 tsp vanilla extract or vanilla bean paste
  • Small pinch fine sea salt

Instructions

  1. Combine and Heat the Syrup Base: In a medium saucepan over low heat, combine the marshmallow spread, canned pumpkin, light brown sugar, water, heavy whipping cream, and pumpkin pie spice blend. Heat the mixture while stirring constantly until the sugar fully dissolves and the syrup becomes smooth, about 5 minutes. Be careful not to let it boil; just gently warm until well incorporated.
  2. Finish and Cool the Syrup: Remove the saucepan from heat, then stir in the vanilla extract or vanilla bean paste and a small pinch of fine sea salt until thoroughly blended. Allow the syrup to cool completely in the pan to maintain its smooth texture before transferring it into a clean jar or bottle. Store the syrup in the refrigerator for up to one week.

Notes

  • Do not boil the syrup as it can alter the texture and flavor; warm gently.
  • Allow syrup to fully cool before bottling to preserve smoothness.
  • Use in coffee, lattes, or drizzle over desserts for a seasonal flavor boost.
  • Store refrigerated and use within one week for best quality.

Nutrition

Keywords: Pumpkin syrup, Marshmallow coffee syrup, Fall coffee syrup, Pumpkin spice syrup, Vanilla pumpkin syrup

Find it online: https://todayquickmeals.com/vanilla-pumpkin-marshmallow-coffee-syrup-recipe/