Vanilla Pumpkin Marshmallow Coffee Syrup Recipe
This Vanilla Pumpkin Marshmallow Coffee Syrup is a rich, smooth, and aromatic blend of seasonal pumpkin flavors, marshmallow sweetness, and warm spices. Perfect for adding a cozy, festive twist to your morning coffee or any hot beverage, this syrup combines creamy pumpkin with brown sugar and pumpkin pie spice, enhanced by vanilla and a touch of sea salt for balanced flavor.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: About 1 cup (8 servings)
- Category: Beverage Syrup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
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
- 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. Stir constantly and gently heat the mixture until the sugar fully dissolves and the syrup becomes smooth, about 5 minutes. Avoid boiling to preserve texture and flavor.
- Finish and Cool the Syrup: Remove the saucepan from heat and stir in the vanilla extract or vanilla bean paste along with a small pinch of fine sea salt. Mix thoroughly to blend all flavors. Allow the syrup to cool completely in the pan before transferring it to a clean jar or bottle. Refrigerate the syrup, where it will keep fresh for up to one week.
Notes
- Do not let the mixture boil to prevent separation and maintain a smooth syrup consistency.
- Use vanilla bean paste for a more intense vanilla flavor and visible specks.
- Store refrigerated in a tightly sealed container for up to one week.
- Shake or stir the syrup before use if separation occurs.
- Ideal for coffee, lattes, or as a sweet drizzle over desserts.
