Pumpkin Spice Latte

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September 1st is a holiday for pumpkin spice latte lovers – it’s the day that Starbucks starts selling them for the holiday season. Now, I love Starbucks as much as everyone, but I don’t love the prices. I can justify spending a small fortune on a drink as a treat every once in a while, but not enough to go every time I’m craving a creamy latte.

James and I invested in an espresso machine so we’re able to re-create a lot of coffee shop favorites at home. One thing that has been pesky, however, is making a pumpkin spice latte. We’ve tried the Torani syrup and I’ve tried mixing puree, sugar and spices into espresso. The syrup was just off tasting and the puree made for an unpleasant texture. Enter this recipe. You create a simple syrup and then simmer in pumpkin puree and spices. Then you filter the syrup so you are left with all liquid and no grainy texture or thick pumpkin. It only takes a few minutes to put together and it makes enough syrup for many lovely drinks.

For the syrup:

1 1/2 cups water
1 1/2 cups sugar
4 cinnamon sticks, or 1 Tbs ground cinnamon (I made it with cinnamon sticks because most reviewers said the texture is better)
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tsp ground nutmeg
3 Tbs pumpkin puree

In a medium saucepan, heat water and sugar over medium heat until sugar is fully dissolved. Whisk in spices and pumpkin puree. Cook over medium heat for 6 minutes, stirring occasionally. Take care not to boil the mixture.

Strain the mixture through a super fine mesh sieve or through a coffee filter fit inside of a strainer. Alternately, you could use cheese cloth if you have that. The goal is just to strain out as many solids as possible for a smooth end product. Store in a tupperware or lidded glass jar for up to a week.

For the latte:

1 1/2 – 2 Tbs of pumpkin syrup, depending on how sweet you like your coffee
1 shot of espresso
frothed milk, to taste
nutmeg for sprinkling

Combine espresso and pumpkin syrup in a coffee cup. Top with frothed milk and sprinkle with nutmeg.

Recipe from Pennies on a Platter

Comments on “Pumpkin Spice Latte”

  1. I’m glad that you can now make your lattes at home! I just enjoyed another iced coffee this morning with this syrup. :) Mmmmmmm!

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