Pumpkin Butternut Spice Recipes: 10 Ways to Use Pumpkin Spice Syrup

Ingredients

• 2 shots espresso
• 0.5 to 0.75 oz Pumpkin Butternut Spice syrup
• 6 to 8 oz steamed milk
• Optional: whipped cream
• Light cinnamon or nutmeg on top

Method

1. Pull the two shots into a 10 to 12 oz mug.
2. Add the syrup and stir so it dissolves while the espresso is hot.
3. Steam the milk with a thin layer of foam and pour it over the espresso.
4. Top with whipped cream if you want it, then a light dusting of cinnamon or nutmeg.

Ingredients

• 2 shots espresso
• 0.75 oz Pumpkin Butternut Spice syrup
• 6 oz milk
• Ice
• Optional: cold foam or whipped cream
• Cinnamon dust

Method

1. Shake or stir the hot espresso and the syrup together until the syrup dissolves.
2. Fill a 16 oz glass with ice and pour the espresso over it.
3. Add the milk and watch it marble down. Stir before drinking, or don't.
4. Top with cold foam or whipped cream if you want it, then a dust of cinnamon.

Ingredients

• 6 oz cold brew
• 0.5 to 0.75 oz Pumpkin Butternut Spice syrup
• 1 to 2 oz milk or cream
• Ice
• Optional: pumpkin cold foam (recipe below)

Method

1. Stir the syrup into the cold brew first so it dissolves fully.
2. Pour over a 12 to 16 oz glass of ice.
3. Add the milk or cream.
4. For the premium version, skip the milk and float a layer of lightly sweetened cream foam on top.

Ingredients

• 0.5 oz Pumpkin Butternut Spice syrup
• 2 oz heavy cream
• 2 oz 2% milk (or 3 oz half-and-half in place of both)
• Pinch of cinnamon
• Cold brew over ice, for serving

Method

1. Combine the syrup, cream, milk, and cinnamon in a small jar or the frothing pitcher.
2. Froth with a handheld frother for 30 to 45 seconds, until it thickens to soft, pourable peaks. Stop before it turns to whipped cream.
3. Pour cold brew over a full glass of ice, sweetened with syrup or not.
4. Spoon or slowly pour the foam over the top. It floats. Drink it before it settles.

Ingredients

• 0.75 oz Pumpkin Butternut Spice syrup
• 1.5 tsp Bombie Chai Sadie loose leaf (or per the package)
• 6 oz water just off the boil
• 4 oz steamed or frothed milk
• Optional: a crack of black pepper on top

Method

1. Steep the chai in the hot water for 5 minutes, then strain into a 12 oz mug.
2. Stir in the syrup while the tea is hot.
3. Steam or froth the milk and pour it over the top.
4. Finish with a pinch of cinnamon, or black pepper if you like a chai with an edge.

Ingredients

• 1.5 oz vodka
• 1 oz fresh espresso
• 0.5 oz coffee liqueur
• 0.5 oz Pink House Alchemy Pumpkin Butternut Spice syrup
• Optional: 0.25 oz heavy cream or half-and-half for a softer, richer version
• Ice
• Optional garnish: three coffee beans and a pinch of cinnamon

Method

1. Pull the espresso first so it has a minute to cool while you measure everything else.
2. Add the vodka, espresso, coffee liqueur, syrup, and cream if using to a shaker with plenty of ice.
3. Shake everything hard for 15 to 20 seconds. The hard shake is what builds the foam cap.
4. Double strain into a chilled coupe or martini glass. Float three coffee beans on the foam and dust with cinnamon if you like.

Ingredients

• 2 oz bourbon
• 0.75 oz Pumpkin Butternut Spice syrup
• 4 to 5 dashes aromatic bitters
• Ice, ideally one large cube
• Garnish: orange peel and a cinnamon stick

Method

1. Add the bourbon, syrup, and bitters to a mixing glass with ice.
2. Stir 20 to 30 seconds, until the outside of the glass frosts.
3. Strain over a large ice cube in a rocks glass.
4. Express the orange peel over the drink, drop it in, and add the cinnamon stick.

Ingredients

• 1.5 cups all-purpose flour (190 g)
• 2 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 tsp cinnamon
• 1 large egg
• 1 cup buttermilk (8 oz)
• 0.25 cup Pumpkin Butternut Spice syrup (2 oz)
• 2 tbsp melted butter
• 1 tsp vanilla extract
• For the drizzle: 2 oz real maple syrup warmed with 1 oz Pumpkin Butternut Spice syrup

Method

1. Whisk the flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
2. In a second bowl, whisk the egg, buttermilk, syrup, melted butter, and vanilla.
3. Pour the wet into the dry and stir until just combined. Lumps are fine. Rest the batter 5 minutes.
4. Heat a griddle or skillet to medium (about 350 F) and butter it lightly. Pour 0.25 cup per pancake.
5. Cook 2 to 3 minutes until bubbles form and the edges set, flip, and cook 1 to 2 minutes more.
6. Warm the maple syrup with the Pumpkin Butternut Spice for 20 seconds and pour it over the stack.

Ingredients

• 8 oz cream cheese, softened
• 4 tbsp unsalted butter, softened
• 1.5 cups powdered sugar
• 3 to 4 tbsp Pumpkin Butternut Spice syrup (1.5 to 2 oz)
• Pinch of salt
• Optional: 0.25 tsp cinnamon

Method

1. Beat the cream cheese and butter together for 2 minutes until smooth and light.
2. Add the powdered sugar in two additions and beat until no streaks remain.
3. Add the syrup one tablespoon at a time, beating between additions, until the icing is spreadable but still holds a swipe.
4. Add the salt and cinnamon, taste, and adjust with one more tablespoon of syrup if you want it louder.

Ingredients

• 2 cups all-purpose flour (250 g)
• 2 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 tsp cinnamon
• 2 large eggs
• 0.5 cup melted butter (113 g)
• 0.5 cup packed brown sugar (100 g)
• 0.5 cup Pumpkin Butternut Spice syrup (4 oz)
• 0.5 cup milk (4 oz)
• 1 tsp vanilla extract
• For the glaze: 2 tbsp Pumpkin Butternut Spice syrup

Method

1. Heat the oven to 375 F and line a 12-cup muffin tin.
2. Whisk the flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
3. In a second bowl, whisk the eggs, melted butter, brown sugar, syrup, milk, and vanilla until smooth.
4. Fold the wet into the dry until just combined. Do not overmix.
5. Divide the batter among the 12 cups, about three-quarters full.
6. Bake 18 to 22 minutes, until a toothpick comes out clean.
7. Brush the tops with the 2 tbsp of syrup while the muffins are still hot. It soaks in and sets as they cool.