Okay, so I know this fall there have been about a zillion variations of DIY pumpkin spice latte recipes online. But I kept making excuses for making them, even though I was craving that pumpkin spice-flavored syrup.
I didn’t have any cinnamon sticks [remedied with a trip to Sam’s… big jar for under $4! Apparently sticks > ground.] or any cheesecloth [it’s $2 at the grocery store], and lastly, I certainly didn’t have a fancypants espresso machine. No way to get steamed milk. Ummm… yeah, can’t get past that obstacle for cheap. Or can you? A little googling and apparently some Mason jar-shaking action has somewhat of the same effect. Not exactly the same, but close enough. I was quite impressed with myself after testing out that googled solution. Thankfully I’ve been working out! I combined that milk with some fall-spiced pumpkin simple syrup I cooked up in a jiffy, freshly brewed espresso blend coffee, whipped cream, and cinnamon and had myself a nice, fancy coffeeshop-worthy beverage.
If you don’t want to go to all the trouble of a DIY latte and would rather leave that to the professionals, this syrup is also fabulous stirred into coffee, hot chocolate, and probably even ice cream [though I haven’t tried it yet]. It’s easier than you think–I promise!
- 1 1/2 cups water
- 1 1/2 cups sugar
- 4 cinnamon sticks
- 1 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 3 tablespoons pumpkin puree
- 6 ounces skim milk
- 3 ounces brewed espresso or strong coffee
- 1-2 tablespoons pumpkin spice syrup
- whipped cream and ground cinnamon for topping
Stir together water and sugar in medium saucepan set over medium-high heat. Stir from time to time until sugar dissolves. Add cinnamon sticks and whisk in spices, then stir in pumpkin puree. Cook for 5 minutes, stirring continually. Do not let mixture boil. Remove from heat and cool for 15 minutes. Then, strain syrup through a cheesecloth and store in the refrigerator in a sealed container.
To make latte, pour milk into a Mason jar, screw on lid, and then shake for 60 seconds. Then remove lid and microwave for about 60 seconds or until hot, transferring to a larger container or bowl if necessary. [I did this so that it wouldn’t overflow.] Pour into a large mug and stir in coffee. Drizzle in pumpkin spice syrup then top with whipped cream and cinnamon as desired.