Fall is absolutely my favorite time of year! It’s the crisp, cool weather, the changing over to your fall/winter wardrobe, the colorful leaves, and of course…the pumpkin spiced lattes. Based on what I saw on facebook on September 6th – opening day of pumpkin spiced lattes at Starbucks – this is a favorite day for many people! There is nothing quite like a latte made for you from your local café in that special cup.
But those drinks can cost a pretty penny and is there actually any pumpkin in my latte? Probably not. So while those drinks are darn good and perfect for the convenient pick up in the morning, why not learn how to make a homemade version to save a little money? That way on Saturday morning when you don’t feel like changing out of your pajamas and leaving the house, you can still caffeinate with a tasty fall inspired beverage.
I hunkered down in the kitchen with my spices, a pot of coffee, and milk to see what I could create on my own to replicate that amazing spiced up pumpkin taste. Here is what I came up with:
Ingredients for Homemade Pumpkin Spiced Syrup
1 cup water
1 cup sugar
¼ tsp ground cloves
½ tsp ground ginger
1 tsp nutmeg
1 tsp cinnamon
1 tsp vanilla extract
3 Tbsp canned pumpkin
½ cup coffee or a shot of espresso
8 oz hot milk
Over medium high heat, dissolve the sugar into the water being careful to not burn the sugar. Stir continuously. Turn the heat down to medium and add the cloves, ginger, nutmeg, cinnamon, vanilla, and canned pumpkin. Whisk into the sugar and water until all ingredients are combined and pumpkin is dissolved into the mixture, about 7 minutes. Do not boil. Allow your pumpkin spiced syrup to cool.
In the meantime, combine your hot coffee (or espresso) and hot milk. Feel free to play around with the ratio of milk to coffee to make it perfect for your preference. If you have the ability to steam your milk with your espresso machine, great! If not, just heat it up over the stove or in the microwave. Add two or three tablespoons of the pumpkin spiced syrup to your coffee and milk mixture, stir, and enjoy!
This syrup will keep just fine in the fridge for a couple of weeks. It’s the perfect thing to whip up the night before you’d like to enjoy a latte the next morning and also great as a housewarming gift! Wrap up a pretty mason jar with ribbon or twine.
Nic and I were pleasantly surprised by how much this version tasted like the real deal. So tasty! I think the homemade version really allowed all of those amazing spices that we love so much about this time of year to really shine. While this homemade version still has plenty of sugar, it provides you with the benefits of slurping down a bit of real pumpkin and allows us to celebrate the antioxidant powers of the spices of the fall season. Cinnamon aids the body in processing blood sugar, cloves help to kill viruses and bacteria in the body (perfect for cold and flu season!), and ginger is perfect for soothing the stomach.
Let us know what you think! Can’t beat this latte with real pumpkin puree and without the high fructose corn syrup. Pumpkin spiced lattes with a little less guilt are a good thing!
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