Description
Indulge in the rich, creamy goodness of this homemade Fall Pumpkin Marshmallow Coffee Syrup – a perfect addition to your morning routine or as a decadent treat.
Ingredients
– 1 cup pumpkin puree
– 1 cup heavy cream
– 1/2 cup brown sugar
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– 1/2 cup miniature marshmallows
Instructions
1. – In a medium saucepan, combine the pumpkin puree, heavy cream, brown sugar, vanilla extract, and cinnamon.
2. – Heat the mixture over medium heat, stirring frequently, until it comes to a gentle simmer.
3. – Reduce the heat to low and let the syrup simmer for 5-7 minutes, or until thickened to your desired consistency.
4. – Remove the pan from the heat and stir in the miniature marshmallows until they are melted and fully incorporated.
5. – Allow the syrup to cool slightly before transferring it to a jar or airtight container.
6. – Store the Fall Pumpkin Marshmallow Coffee Syrup in the refrigerator for up to 1 week.
Notes
– This syrup can be used to flavor coffee, hot chocolate, oatmeal, or even drizzled over pancakes and waffles.
– For a thinner consistency, add a splash of milk or cream when reheating the syrup.
– Experiment with different spices, such as nutmeg or ginger, to customize the flavor.
- Prep Time: 5
- Cook Time: 10
- Category: Dessert
- Method: Stovetop
- Cuisine: American