Recipe: Lacto-Fermented Pumpkin Spice Syrup

This versatile syrup brings fall to coffee, hot cocoa, apple cider, pancakes and even ice cream. Be sure to keep plenty on hand as it tends to be enjoyed by everyone who welcomes pumpkin flavors each year!


  • 2 cups water
  • 2 cups organic sugar or sucanat
  • 1/4 cup pumpkin, cooked or canned
  • 2-1/2 Tbsp. pumpkin pie spice or
    • 1-1/2 Tbsp. ground cinnamon
    • 1 tsp. ginger powder
    • 1/2 tsp. ground nutmeg
    • 1/2 tsp. ground cloves
  • 1/4 cup water kefir or whey


  1. Mix water, sugar, pumpkin and spices in a saucepan. Bring to a boil and boil gently for 3 minutes.
  2. Cool syrup to room temperature and pour into a glass jar. Add water kefir or whey, cover, and ferment at room temperature for 24 hours.
  3. Refrigerate up to 4 weeks. Shake well before using.
  4. Add 3 Tbsp. syrup to coffee, tea, cocoa or other beverage. Or use as a pancake or dessert sauce, or use as a flavoring for water kefir or kombucha in a second ferment.

At A Glance