Ahh, the arrival of the Pumpkin Spice Latte at Starbucks. One of the first true signs of fall, right? Once September rolls around I look forward to anything and everything involving pumpkin – coffee and beer, first and foremost.
However, $5 a cup definitely puts a dent in the old pocketbook. Not to mention the fact that the closest one is 40 minutes away. So, what’s a gal to do? Why, DIY of course. Luckily, this wonderful homemade spiced simple syrup made it’s way around most of my blogging friends site’s last year, so I knew right where to turn.
It takes less than 5 minutes to pull together, and in less than 20 minutes you have a delicious, warm and spicy addition to your coffee that kicks the pants right off any store-bought, preservative laden variety. Don’t be put off if you don’t own an espresso machine either, just brew some regular Joe – but just make it double strength. Once it’s mixed in with the steaming milk – you’d be hard pressed to tell the difference anyway.
DIY Pumpkin Spice Lattes
For the Pumpkin Spice syrup:
1 1/2 cups water
1 1/2 cups sugar
4 cinnamon sticks
4 whole cloves
1/2 tsp ground ginger
1 tsp ground nutmeg
3 Tbsp canned pumpkin
For the lattes:
2-4 Tbsp very strongly brewed coffee
6-8 oz milk, very hot
2 Tbsp pumpkin spice syrup (to taste)
Whipped cream, optional
Caramel sauce, optional
To make the syrup, combine sugar and water in saucepan over medium heat, stirring until sugar is completely dissolved. Whisk in the remaining ingredients and simmer for about 5 minutes, stirring frequently. Do not let mixture come to a boil.
Remove from heat and allow mixture to steep for 10-15 minutes. Strain syrup through cheesecloth or a fine mesh strainer into a large jar or bottle of your choice. Store syrup in refrigerator, can be stored up to a month.
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 caramel sauce, if desired.