The weather in Ohio has been unseasonably cool the past couple of days and with the Labor Day weekend officially over, it’s safe to say Autumn is on its way. Every year I always look forward to the pumpkin spice lattes that pop at local coffee shops. Unfortunately, they can be a bit pricey. So you can imagine my excitement when I found this recipe for homemade pumpkin spice syrup. Could I, a mere mortal, create this heavenly drink at home!? The answer- YES! Making the syrup is as simple as it gets and the aroma that wafts throughout the kitchen when you do is magnificent. After the syrup’s taken care of, all you need is espresso and steamed milk.
Because I don’t have an espresso machine, I did a little research online and found a method for making quasi-espresso at home with my standard drip coffee maker. Basically, all you have to do is make an extremely strong cup of coffee at a 2:1 ratio of water and coffee grinds. Although many coffee experts may turn up their nose at this method, I thought this DIY creation tasted absolutely great.
Welcome, Fall. It’s good to see you again!
Homemade Pumpkin Spice Lattes
For the syrup
- 1 1/2 cups water
- 1 1/2 cups white sugar
- 4 cinnamon sticks
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 2 tablespoons plus 2 teaspoons pumpkin purée
In a small pot over medium heat, dissolve sugar in water. Once sugar is dissolved, add remaining ingredients. Allow to cook for 6-8 minutes, stirring frequently. Do not boil. Pour mixture into a medium-sized bowl with a sieve or cheesecloth on top to strain the syrup. Let cool slightly and then pour into a small bottle that seals.
To make a pumpkin spice latte, you will need a shot of espresso and 1 cup milk. If you don’t have an espresso machine, you can make “semi-espresso” with a standard coffee maker. Add one cup of cold water to your machine with 1/2 cup finely ground coffee. This will make about 3-4 shots of espresso. If you have a single serve, you can use 1/2 cup water with 1/4 cup coffee for 1-2 shots.
To froth the milk, heat 1 cup of milk in a saucepan and bring to a simmer. Remove from heat. For the maximum frothiness, blend with a hand/immersion blender. Combine 1 shot of espresso, the milk, and 2 Tbsp of the pumpkin spice syrup. Top with whipped cream and cinnamon, if desired.
Store the pumpkin spice syrup in the fridge. Enjoy! 🙂
Source: Cook Like a Champion