Vanilla Pumpkin Marshmallow Coffee Syrup for Cozy Mornings

This Vanilla Pumpkin Marshmallow Coffee Syrup adds delightful seasonal flavors to your coffee and more, perfect for cozy fall mornings.

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Prep Time 10

Cook Time 5

Cooling Time 20

Total Time 35

Servings: 16 tablespoons

Course: Drinks

Cuisine: American

Calories: 50

For the Syrup

1 cup Marshmallow Spread Provides sweetness and a fluffy texture; if unavailable, homemade or other sweet toppings can be used.
1 cup Canned Pumpkin Puree Ensure it’s pure pumpkin and not pie filling.
1/2 cup Light Brown Sugar Can substitute with white sugar if desired.
1/2 cup Water Used to adjust consistency; milk or plant-based milk can be opted for creaminess.
1/2 cup Heavy Whipping Cream For a lighter option, use half-and-half.
1 teaspoon Pumpkin Pie Spice Blend Alternatively, mix cinnamon and nutmeg for a similar flavor.
1 teaspoon Vanilla Extract or Vanilla Bean Paste Optional but highly recommended for depth.
1/4 teaspoon Fine Sea Salt A small pinch goes a long way.

Step-by-Step Instructions

In a medium saucepan over low heat, add the marshmallow spread, canned pumpkin puree, light brown sugar, water, heavy whipping cream, and pumpkin pie spice blend. Gently stir these ingredients together until well combined.
Continue stirring the mixture constantly for about 5 minutes, allowing it to gradually thicken and the sugar to fully dissolve.
Once the mixture reaches a glossy, syrupy consistency, carefully remove the saucepan from the heat.
After removing from heat, promptly stir in the vanilla extract and a small pinch of fine sea salt.
Let the syrup cool at room temperature for about 15 to 20 minutes. Once cooled, transfer the syrup to a clean jar or airtight container for storage.

Serving: 1tablespoonCalories: 50kcalCarbohydrates: 13gSodium: 20mgPotassium: 30mgSugar: 12gVitamin A: 100IUCalcium: 1mg

Store the syrup in the refrigerator for up to 2 weeks. The flavors improve after a day or two.

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