Pumpkin Spice Syrup

I love pumpkin spice lattes. Specifically, pumpkin spice lattes from Starbucks. Best ever.

You may ask, “how do you know that Starbucks creates the best ever pumpkin spice latte, Courtney?”

Because. Because this is my blog, so that means my rules. And I rule that I am an official “Pumpkin Spice Latte Connoisseur.” Let’s call me the PSLC for short.

So I will respond to your question and say, “because — dear one — I am a PSLC.”

Like I said, my blog, my rules.


I’ve had them from Dunn Bros., Caribou Coffee, Dunkin Donuts, random Ma & Pa places….name it, I’ve tried it. But in all of my taste tests, nothing compares to the perfectly spiced, perfectly pumpkined, perfectly created espresso that is the pumpkin spice latte in that green and white cup.

But there’s one flaw in my desired pumpkin spice latte-a-day plan. It’s too pricey. My “double tall-2 pump-no whip-extra hot” latte runs at nearly $5 a pop. And I just can’t shell out that kind of cash for a beverage. I have principles.

You’re with me on this, right? We will be good stewards of our finances.

So I’ve come up with a solution. I stumbled upon this recipe from Saavy Eats for homemade pumpkin spice syrup, and I must say, it’s a winner. I’ve tweaked this recipe a bit to make it mine, and boy oh boy — it’s delicious. Don’t say your PSLC never did anything for you.

Enjoy friends. 😉

Pumpkin Spice Syrup

1 1/2 cups water
3/4 cup sugar
3/4 cup brown sugar
4 cinnamon sticks
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground nutmeg
5 tablespoons pumpkin purée

Directions:
Combine water and sugar in a medium pot over medium heat. Cook until sugar has completely dissolved. Whisk in remaining ingredients. Cook for about 5 to 6 minutes, stirring frequently. Do not allow mixture to come to a boil. Allow to cool for 10 minutes. Strain syrup through cheesecloth into a large glass measuring cup. Transfer to bottle of your choice and store in the refrigerator. It will keep for 3-4 weeks.

To make a pumpkin spice latte:
Add about 1 to 1 1/2 tablespoons of syrup for each shot of espresso. Add the syrup to the bottom of your mug, pour your hot espresso shots on top, add frothed milk, and top with whipped cream, if desired.

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