Oh my goodness, what a treat! I’m talking about a pumpkin spice latte made from your own wholesome and delicious syrup! You’ll have to be careful, because this lovely pumpkin spice latte syrup could become addictive. And trust me when I say you don’t want to get started putting pumpkin spice syrup in your coffee. But you don’t have to drink coffee to fall in love with this stuff. It goes well with warm milk, too.
Pumpkin Spice Latte Syrup in a pretty bottle makes a frugal but luxurious Christmas gift. If there’s someone you want to acknowledge but can’t spend a lot of money on, it’s just about perfect.
Homemade from Scratch Pumpkin Spice Latte
First off, I used homemade from scratch pumpkin pure from sugar pie pumpkins I bought at a farmstand to make the syrup. I recommend doing that if you want the taste of real pumpkin, since most pumpkin puree sold in the United States, anyway, isn’t really made of pumpkin.
I made a big batch of the syrup so I could put some in the freezer to bring out during the coldest part of winter, when a warm, sweet, and spicy drink will certainly be welcome. I have some puree left over after making pumpkin pies, so I’m planning to put up some more for the freezer.
For all my recipes I use sugar that has been minimally processed, which means that it has not been separated from its molasses and still contains iron, vitamin c, potassium and other vitamins and minerals. I hope you’ll consider trying Rapadura* so you can enjoy a healthier pumpkin spice latte.
Pumpkin Spice Latte Syup
This syrup tastes great in coffee, and its also tasty on pancakes.
- 6 cups water
- 6 cups sugar
- 4 teaspoons ground cinnamon
- 3 teaspoons ground nutmeg
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cloves
- 3/4 cup pumpkin puree
Step 1: Combine Your Ingredients
I whisk together everything right in the pan. What could be easier?
Step 2: Turn the Burner on on or Cook on the Stovetop
Cook until the sugar is melted and the syrup has thickened slightly. This should only take a few minutes.
Step 3: Strain Your Syrup
I use a small mesh strainer with a handle * for this task, because I like to leave the ground spices in the syrup but not the pumpkin solids. If you want your syrup clear, I use cheesecloth. I recommend using cheesecloth made from unbleached cotton*.
Refrigerate leftover pumpkin syrup
Pumpkin Spice Latte Syrup
- 1 cup milk
- 1/4 cup brewed espresso or strong coffee
- 1-2 Tablespoons pumpkin spice syrup, or to taste
- Whipped cream (optional)
- Cinnamon sugar to sprinkle on the top (optional)
Step 1: Make the Coffee
Step 2: Prepare the Milk
You can use an espresso maker’s milk foamer or prepare the milk in a saucepan. If using a saucepan, heat milk until hot but not boiling. Remove pan from heat and whisk or blend with an immersion blender* until frothy.
Step 3: Combine the ingredients
Whisk or blend in the pumpkin spice syrup and coffee.
That’s it. Tough recipe, right? :o) Considering how easy it is to make your own healthier version of a pumpkin spice latte, it’s amazing so many people pay for one at Starbucks.
This recipe is ideal for a special brunch or to serve as a dessert coffee. Along with some healthy appetizers, it could serve as a pick-me-up to help ravenous guests wait for the turkey to finish cooking on Thanksgiving.
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