Friday, October 28, 2011

Pumpkin Spice Syrup for Pumpkin Spice Latte

Pumpkin Spice Lattes are back at Starbucks for the holiday season. If you love them as I do, then you will know that they are good, very good, but also very expensive. Not anymore! You can make it at home and in 15 minutes you will have a homebrewed coffee that tastes a lot like Starbucks. This amount makes 2 cups of yummy, cinnamony, gingery, clovy, pumpkin spice syrup that will keep in the fridge for quite a while.

1½ cups water
1½ cups sugar
4 cinnamon sticks
1 tsp. ground nutmeg
½ tsp. ground ginger
½ tsp. ground cloves
3 tbsp. pumpkin puree

To make the syrup, combine the water and sugar in a medium saucepan and heat over medium-high heat, stirring occasionally, until the sugar has completely dissolved.  Whisk in the spices and the pumpkin puree.  Add the cinnamon sticks. Continue to cook for about 5 minutes, stirring frequently, without letting the mixture come to a boil. 
Remove from the heat and allow to cool for 10-15 minutes.  Strain the syrup through a fine mesh strainer and store in a sealed jar or container.  Refrigerate.

To make a pumpkin spice latte, combine hot, strong coffee (I use Starbucks Espresso Roast) with steamed milk. Stir in 1 tablespoon of the pumpkin spice syrup. Taste and adjust amounts accordingly. Top as desired with freshly whipped cream and ground cinnamon.
Source: adapted from CookLikeAChampion and AnniesEats
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