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Prepare your workspace by gathering all ingredients and three separate small to medium saucepans. This recipe makes three distinct syrups, which can be made sequentially.

For the Caramel Apple Syrup: In a saucepan, combine the brown coconut sugar and apple cider. Place over medium heat and bring to a simmer, stirring continuously until the sugar is fully dissolved.

Once simmering, add the butter, heavy cream, vanilla extract, and salt to the caramel apple mixture. Continue to simmer gently for 5 to 7 minutes, stirring occasionally, until the syrup slightly thickens. It will thicken further as it cools. Remove from heat and set aside to cool completely.

For the Sweet Potato Pie Syrup: In a clean saucepan, combine the sweet potato puree, brown coconut sugar, water, ground cinnamon, ground nutmeg, and ground ginger. Place over medium heat and bring to a simmer, stirring frequently until the sugar dissolves and the mixture is smooth.

Continue to simmer the sweet potato mixture for 5 to 7 minutes, stirring occasionally, until it reaches a slightly thickened consistency. Remove from heat and stir in the vanilla extract. Set aside to cool completely.

For the Pumpkin Snickerdoodle Syrup: In a third clean saucepan, combine the pumpkin puree, golden coconut sugar, water, ground cinnamon, and cream of tartar. Place over medium heat and bring to a simmer, stirring frequently until the sugar dissolves and the mixture is smooth.

Simmer the pumpkin mixture for 5 to 7 minutes, stirring occasionally, until it slightly thickens. Remove from heat and stir in the vanilla extract. Set aside to cool completely.

Once all three syrups have cooled to room temperature, carefully pour each into separate, clean, airtight bottles or jars. A funnel may be helpful for this step.

Store the homemade seasonal beverage syrups in the refrigerator. They typically last for 2-3 weeks. Enjoy in your favorite festive beverages!


Prepare your workspace by gathering all ingredients and three separate small to medium saucepans. This recipe makes three distinct syrups, which can be made sequentially.

For the Caramel Apple Syrup: In a saucepan, combine the brown coconut sugar and apple cider. Place over medium heat and bring to a simmer, stirring continuously until the sugar is fully dissolved.

Once simmering, add the butter, heavy cream, vanilla extract, and salt to the caramel apple mixture. Continue to simmer gently for 5 to 7 minutes, stirring occasionally, until the syrup slightly thickens. It will thicken further as it cools. Remove from heat and set aside to cool completely.

For the Sweet Potato Pie Syrup: In a clean saucepan, combine the sweet potato puree, brown coconut sugar, water, ground cinnamon, ground nutmeg, and ground ginger. Place over medium heat and bring to a simmer, stirring frequently until the sugar dissolves and the mixture is smooth.

Continue to simmer the sweet potato mixture for 5 to 7 minutes, stirring occasionally, until it reaches a slightly thickened consistency. Remove from heat and stir in the vanilla extract. Set aside to cool completely.

For the Pumpkin Snickerdoodle Syrup: In a third clean saucepan, combine the pumpkin puree, golden coconut sugar, water, ground cinnamon, and cream of tartar. Place over medium heat and bring to a simmer, stirring frequently until the sugar dissolves and the mixture is smooth.

Simmer the pumpkin mixture for 5 to 7 minutes, stirring occasionally, until it slightly thickens. Remove from heat and stir in the vanilla extract. Set aside to cool completely.

Once all three syrups have cooled to room temperature, carefully pour each into separate, clean, airtight bottles or jars. A funnel may be helpful for this step.

Store the homemade seasonal beverage syrups in the refrigerator. They typically last for 2-3 weeks. Enjoy in your favorite festive beverages!
