Pumpkin Spice Latte
Note: This post was originally published on September 1st, 2009. I have since revised the recipe and instructions for a much easier-to-make syrup that is even better than the original version. I hope you enjoy the syrup, and I hope you enjoy saving money on pumpkin spice lattes!
As far as I’m concerned, as soon as September 1st hits, it’s fall. I absolutely love fall. The leaves changing, the cool, crisp air, jeans & hoodies, and of course, the wonderful flavors of fall, including pumpkin spice lattes from Starbucks. However, while I love the coffee, I do NOT love shelling out almost $5 per latte. So, I set out to make my own pumpkin spice syrup. I tried it in a latte I made using my espresso machine at home, and I really couldn’t tell the difference between mine and the “real” ones from Starbucks. It was like tasting pure autumn comfort – try it and see!
- 1 cup water
- 3/4 cup granulated sugar
- 1 1/2 Tbsp pumpkin purée
- 1-2 tsp ground cinnamon (or 3 cinnamon sticks)
- 1/2 tsp nutmeg
- 1/4 tsp cloves
For the latte:
- 2 cups milk
- 1-2 shots espresso
- 1 1/2 Tbsp pumpkin spice syrup
- Whipped cream (optional)
In a small sauce pan, combine all of the ingredients. Simmer over low-medium heat, stirring occasionally, for 10-15 minutes. Do not allow to boil.
Let the syrup cool to lukewarm, and then strain it through a fine-mesh sieve or cheesecloth to remove some of the grittiness from the spices. Pour the syrup into a bottle or jar. Store the jar in the refrigerator, and use within a month. If the remaining spices settle to the bottom, just give the syrup a quick stir before you use it.
To make a latte, make one or two shots of espresso using an espresso machine.
Use the steam nozzle to froth the milk. When the milk is hot and frothy, pour in the espresso and pumpkin spice syrup and stir. If desired, top with whipped cream and drizzle a little more syrup over the top.