@ethanrodecoffee: Its that time again #coffeetiktok Brown Butter Pumpkin Spice Sauce - 200 g white sugar - 200 g water - 30 g unsalted butter - 65 g pumpkin puree - 1.5 g pumpkin-pie spice - 1.5 g soy lecithin - 1 g sea salt - 2 g vanilla pasta How to make it: 1. Brown the butter: Add 30 g butter to a medium saucepan over medium heat, swirling occasionally. Once it foams, watch for the milk solids to turn a deep golden brown and smell nutty (about 5 minutes). 2. Build the syrup base: Lower heat to medium-low. Add the sugar, water, pumpkin puree, pumpkin spice, sea salt, and vanilla directly to the browned butter. 3. Simmer for flavor: Bring to a gentle simmer, not a rolling boil, and cook for 5-10 minutes (the longer you go the thicker it will be). Stir a few times to prevent the pumpkin from sticking to the bottom. 4. Emulsify: Remove from heat and let the mixture cool for 20 minutes. Add soy lecithin and blend with a stick blender for 30 seconds until the syrup looks glossy and uniform with no visible oil droplets. 5. Bottle & Chill: Store for up to 2–3 weeks in the fridge. Shake if it’s been sitting for more than a few days.

Ethan Rode

Open In TikTok:

Region: US

Friday 15 August 2025 17:07:39 GMT