This Pumpkin Spice Hojicha Syrup features real pumpkin, a blend of warming spices, and the addition of roasted green tea in this uniquely flavoured autumnal syrup.
What is pumpkin spice?
Pumpkin spice is also known as "pumpkin pie spice" and refers to a blend of spices used in pumpkin pie.
It generally contains:
- cinnamon
- ginger
- nutmeg
- cloves
- allspice
Typically, pumpkin spice does not contain actual pumpkin puree, but I like the addition of pumpkin, which adds natural sweetness and colour.
What is hojicha?
Hojicha is a roasted green tea that has a warm, smoky flavour.
It is similar to matcha, however, unlike matcha, it contains minimal caffeine.
Why you'll love this recipe
This recipe is super easy to make.
The addition of hojicha tea to the syrup gives it an earthy, smoky rich flavour, which pairs well with the warm pumpkin spices.
This small-batch of syrup is easily kept in the fridge for up to 1 week.
Using ground/powdered spices not only convenient, but also helps the spices infuse into the syrup more readily.
My version has a few more spices than the average pumpkin spice mix, to add depth of flavor.
It's a versatile syrup that you can add to any drink.
Ingredients you'll need
- pumpkin puree: use real, pumpkin puree; fresh or canned; not pumpkin pie filling, which already contains spices and sugar
- water
- granulated sugar
- sea salt: balances out the overall sweetness
- vanilla extract: use a pure vanilla extract for the best flavour
- hojicha powder: use a high quality hojicha powder for the best taste and flavour; it should be finely milled and not too grainy
- cinnamon: ground; has a sweet, woody flavour; used in Pumpkin Cinnamon Rolls
- ginger: ground; has a warm and spicy flavour
- cardamom: ground; used in Indian and Middle Eastern cuisine; has a strong, and fruity taste; used in Rose Tahini Cardamom Granola
- nutmeg: ground; has a woody, sweet, nutty taste
- allspice: ground; is a berry that has a complex flavour profile similar to cloves, nutmeg and cinnamon
- cloves: ground; has a intense, sweet and warm flavour
How to make it
In a small saucepan, whisk together pumpkin puree, water, sugar, salt, vanilla extract, hojicha powder, cinnamon, ginger, cardamom, nutmeg, all-spice and cloves over low heat.
Continue whisking over low heat until the mixture begins to thicken, about 5-7 minutes.
Once the syrup is thick and can coat the back of a spoon, remove from heat.
Transfer to a clean, sterile jar and let cool before storing in the fridge.
How to store
Store the Pumpkin Spice Hojicha Syrup in a clean, sterile container in the fridge for up to 1 week.
As this syrup has not been through the canning process, it cannot be stored at room temperature.
Ways to enjoy
Try adding Pumpkin Spice Hojicha Syrup to a Pumpkin Spice Hojicha Latte.
Use it as a syrup to soak a cake.
Add it on to pancakes or pumpkin waffles.
FAQs & substitutions
If you don't have or don't like a particular spice, feel free to omit it.
Like more of a spice? Add a little more. This is an easily customizable recipe.
If you want to omit the pumpkin puree, you can definitely do so.
Why did the syrup separate into layers?
This is normal, just give the syrup a stir or a shake before using.
More hojicha recipes you may like
Other syrup recipes you may like
Be sure to check out these recipes:
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Pumpkin Spice Hojicha Syrup
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 50 g pure pumpkin puree not pumpkin pie filling
- 60 ml water
- 40 g granulated sugar
- pinch sea salt
- 1 teaspoon vanilla extract
- 1 teaspoon hojicha powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cloves
Instructions
- In a small saucepan, whisk together pumpkin puree, water, sugar, salt, vanilla extract, hojicha powder, cinnamon, ginger, cardamom, nutmeg, all-spice and cloves over low heat.
- Continue whisking over low heat until the mixture begins to thicken, about 5-7 minutes.
- Once the syrup is thick and can coat the back of a spoon, remove from heat.
- Transfer to a clean, sterile jar and let cool before storing in the fridge.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Heidi | The Frugal Girls
I loved your idea to add the delicious flavor of the Hojicha to the pumpkin spice blend. This creates such a dreamy flavor combination!
Kris
We so enjoyed this on our pancakes this morning! Such a rich and delicious flavor with the perfect amount of spice. Will make again! 🙂
Michelle
Thanks for trying out the recipe -- it's an autumn favorite with all the warm flavors!