Are you baking with pumpkin yet? Yesterday was the first day of the fall baking season in our house. And it was not 101 degrees outside (at least, that’s what I’m telling myself). There was a small pan of pumpkin cheesecake swirl brownies, Pumpkin Spice Lattes, and a custard that will turn into pumpkin spice latte ice cream today. We’re set on dessert for two weeks. Or we’ll be wrapping things for the freezer to make room for something new this weekend
There are two big Starbucks milestones that I get really excited for: the Pumpkin Spice Latte and red cups. Last year, my friend Courtney made a pumpkin spice syrup that’s perfect for homemade lattes. It’s clovey. It’s gingery. It’s cinnamony. And it makes your homebrewed coffee taste a lot like Starbucks, for a lot less.
It’s easy to make at home and it will keep in the fridge for quite a while. Stir a tablespoon or two into your favorite cup of coffee and top that with a little whipped cream. And you might as well go ahead and grab the jar of salted caramel sauce while you’re at it.
You’ll probably have nearly everything in your pantry already for this recipe but if not, now is the perfect time to run out and buy a can of pumpkin. Or 4. Because if my grocery store is any representation, there might be a few pumpkin hoarders out there.
Oh, and make sure you try it in a mug of hot chocolate. That little extra warmth and spice is magical.
The best part? You do not need super fancy equipment to make this latte. Simply stir in a few tablespoons of the pumpkin spice syrup into your favorite cup of coffee!
Homemade Pumpkin Spice Latte
A quick and affordable way to make the coffee shop favorite at home. No fancy equipment needed!
- For the pumpkin spice syrup:
- 1 1/2 cups water
- 1 1/2 cups sugar
- 4 cinnamon sticks or 1 Tbsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1 tsp ground nutmeg
- 3 Tbsp canned pumpkin
- How I make my Pumpkin Spice Latte:
- 2-4 Tbsp very strongly brewed coffee
- 6-8 oz skim milk, very hot
- 2 Tbsp pumpkin spice syrup (to taste)
- Whipped cream, optional
- Salted caramel sauce, optional
- To make the syrup: Cook sugar and water in a small pot over medium heat until the mixture is completely clear.
- Whisk in the remaining ingredients and continue to cook for about 5 minutes, stirring frequently. Do not allow mixture to come to a boil.
- Allow mixture to cool for 10-15 minutes.
- Strain syrup through cheesecloth or a fine mesh strainer into a large jar or bottle of your choice.
- Keep syrup in the fridge, it will last a nice long while.
- To make the latte, combine strong-brewed coffee or espresso with the milk, and stir in pumpkin spice syrup to taste.
- Top with whipped cream and salted caramel sauce, if desired. (Go ahead. No one is looking.)
Yields: ~2 1/4 cups syrup
Estimated time: 25 minutes