It’s been obvious by the abundant pumpkin recipes I have posted that I get waaaay to into pumpkin when fall rolls around. However, the biggest pumpkin treat I look forward to?
Pumpkin Spice Lattes from Starbucks. Something I do not look forward too, though, is shelling out $5 for a cup of coffee.
Annie’s Eats to the rescue. When I saw she had posted a recipe for Pumpkin Spice Coffee Syrup, I did a double take, stared at the screen, froze, did a somersault (OK who am I kidding? I couldn’t do one even when I was 5), skipped rope, and did a jumping jack, not necessarily all in that order. Color me ecstatic!
I have yet to meet someone who is not a fan of these heavenly little drinks, so I had to pass along the recipe. Go make this stat, but try not to be as ridiculous as me with my jumping jacks and instead do something normal like cuddle up with a blanket, a good book and enjoy your Pumpkin Latte.
Source: Annie’s Eats via Confections of a Foodie Bride
1½ cups water
1½ cups sugar
4 cinnamon sticks (I used 2 tsp. of Cinnamon)
1 tsp. ground nutmeg
½ tsp. ground ginger
½ tsp. ground cloves
3 tbsp. pumpkin puree
Combine the water and sugar in a saucepan and heat over medium-high heat, stirring until the sugar has completely dissolved. Toss in the spices and pumpkin puree. Continue to cook for about 5 minutes, stirring frequently, without letting the mixture come to a boil. Remove from the heat and cool for 10-15 minutes. The recipe says to strain through I fine mesh strainer or cheese clothe…since I had neither these nor patience, I just poured into a bottle and it worked out just fine. Make sure to store in an airtight container and keep in the refrigerator for up to 3 weeks.
To make the latte, combine a third coffee with two-thirds steamed milk (about 2 oz. coffee to 6 oz. milk). Stir in 2-3 tablespoons of the pumpkin spice syrup. Taste and adjust amounts accordingly.(I preferred mine with more and the MR. preferred his with less). Top with freshly whipped cream, ground cinnamon and even some caramel sauce, if desired.