Weather: 27 degrees, dark. Patches of fog.
What I’m listening to: George Winston, Autumn
Anyone who knows me well knows I love Starbucks. I especially love Starbucks in the fall and winter, when the weather is chilly and the coffee is hot and seasonal. In California, I grew very accustomed to a Starbucks drive thru on every corner and being able to zip through with all three of my kids in the car.
Now that we live in Alaska, there are only a couple of Starbucks on the entire Kenai Peninsula. The nearest one is approximately 30 minutes away. As soon as school started and the trees began to turn, I was craving a Pumpkin Spice Latte. I was thrilled when I found this syrup recipe that I could make and store at home. And every afternoon, I switch on my espresso machine and enjoy one delicious, steaming, homemade Pumpkin Spice Latte.
As a bonus, you can also use this syrup to make fabulous homemade Pumpkin Spice Coffee Creamer, too!
Pumpkin Spice Latte Syrup
Adapted from [Annie’s Eats|http://www.annies-eats.com/2011/10/03/diy-pumpkin-spice-syrup-for-pumpkin-spice-lattes/]
- 1½ cups water
- 1½ cups sugar
- 4 cinnamon sticks
- 1 tsp. ground nutmeg
- ½ tsp. ground ginger
- ½ tsp. ground cloves
- 1/4 cup pumpkin puree
Combine the water and sugar in a medium saucepan and heat over medium-high heat, stirring occasionally, until the sugar has completely dissolved.
Toss in the cinnamon sticks and whisk in the remaining spices and the pumpkin puree. Continue to cook for about 5 minutes, stirring frequently.
Remove from the heat and allow to cool for 10-15 minutes. Remove cinnamon sticks (or strain through a fine mesh strainer).
Store in the refrigerator.
To make a pumpkin spice latte: combine 2 ounces of hot coffee or 1 shot of hot espresso with 6 ounces of steamed low-fat milk. Stir in 2 tablespoons of pumpkin spice syrup. Taste and adjust amounts accordingly. Top as desired with freshly whipped cream or a dash of cinnamon and nutmeg.