(8.21.24, 3:30p-4:30p) Sophie took over Nate's show to discuss the start of Pumpkin Spice Latte season! Listen to what our audience had to say, and find recipes below!

Sugar Free Pumpkin Spice Syrup: Link Here

• 2 teaspoon Pumpkin Pie Spice
• 1 ¼ C Water preferably filtered
• 1 C Monkfruit Sweetener 
• 1 teaspoon Vanilla Extract
• ⅓ C Pumpkin Purée, not pumpkin pie filling

Regular Pumpkin Spice Syrup: Link Here

• 2 cups water
• 1 ½ cups sugar
• ½ cup brown sugar (packed )
• 1 teaspoon cinnamon or 4-5 cinnamon sticks (I used half cinnamon and half cinnamon sticks)
• ½ teaspoon nutmeg
• ½ teaspoon ginger (ground)
• ½ teaspoon ground cloves (I go easy on the cloves, because I think they are such a strong flavor)
• 4 heaping tablespoons pumpkin puree (be sure to use puree, not pumpkin pie filling)

Add all of your ingredients to a pot on the stove, heat until combined and let simmer for 5-6 minutes. Strain your syrup. Add 2 tablespoons to your coffee. Keep syrup in the fridge, it should stay fresh for 10-14 days.

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