Gingerbread, eggnog, pumpkin spice….
Whenever seasonal lattes roll out at national coffee chains, we feel strangely drawn to try them. But disappointment looms…. primarily because, we crave the nutrients that those delicious smells impart, when they are naturally prepared. Unfortunately, they are flavored, almost entirely, with aritificial ingredients, and therefore, not supplying us with the anticipated, REAL treat.
Being the foodie that I am, I scoured all sorts of media to find some good recipes. Here is the pumpkin spice latte recipe that I enjoyed most. I’ve adapted it, to suit my tastes.
Enjoy!
Ingredients
For the pumpkin spice syrup
- 1 1/2 cups water
- 1 1/2 cups sugar
- 1 tbsp ground cinnamon
- 1/2 tsp ground ginger
- 1 tsp ground nutmeg
- 3 tbsp pumpkin puree I prefer to roast my own, but you can used canned.
How I make my pumpkin spice latte
- 2-4 tbsp brewed espresso
- 6-8 oz Milk very hot
- 2 tbsp pumpkin spice syrup from above...to taste
- Whipped cream optional
Servings: person
Instructions
- Cook sugar and water in a small pot over medium heat. Do this until the sugar is melted.
- Add the rest of the ingredients and mix. Don’t let it boil again.
- Allow mixture to cool for 10-15 minutes.
- Strain the mixture. I used a fine mesh strainer
- Keep the extra syrup in the refrigerator
- Mix the milk, 4T coffee & 3-4T syrup and you’ve got your delicious REAL, Pumpkin Spice Latte! Enjoy!!
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