Pumpkin Latte Syrup

September 23, 2015
Drinks, Winter, Fall, Thanksgiving, B-Team Recipes

Ditch those overpriced pumpkin spice lattes from coffee chains (they don't contain any actual pumpkin!) and make this easy, flavorful syrup instead. Read the blog and watch the video for ideas how to use it.

Yields: Approximately 1½ cups

1/3 cup pumpkin puree
1½ teaspoons ground cinnamon*
1/2 teaspoon ground ginger*
1/4 teaspoon clove*
1/4 teaspoon ground allspice*
1/8 teaspoon freshly grated nutmeg
1 cup granulated pure cane sugar
½ cup light brown sugar
1 teaspoon vanilla extract

*individual spices can be replaced with 1 tablespoon (total) of pumpkin pie spice

1. Combine the pumpkin puree and spices in a small saucepan over medium heat and cook until the mixture thickens slightly and the spices become fragrant, about 5 minutes.

2. Combine 2 cups of cold water and both sugars in a medium saucepan, bring to a boil over high heat and cook, whisking occasionally, until the mixture thickens and reduces slightly, about 5 minutes.

3. Reduce the heat to low, whisk in the pumpkin and cook, stirring occasionally, for 10 minutes. Do not allow the mixture to boil after you add the pumpkin or the syrup will become cloudy (even after straining). Remove from the heat and let the mixture cool for 10 minutes.

4. Place a mesh strainer over a medium bowl and line the strainer with several layers of cheesecloth. Pour the mixture through the strainer and let it strain slowly into the bowl. Add the vanilla extract to the syrup and transfer to a container with a tight fitting lid. The syrup will last 1 month stored in the refrigerator.

Pumpkin Spice Latte
Yields: 1

1 cup whole milk, 2% or skim milk
1 or 2 shots hot espresso (depending on your preference)
2 tablespoons pumpkin spice syrup
Cinnamon or pumpkin spices, for garnish

Bring the milk to a simmer over low heat. Froth the milk using a milk frother or a whisk. Combine the espresso and the pumpkin spice syrup in a large coffee mug, and pour in the milk. Sprinkle the top with spice, if desired. Drink immediately!

What to do with your syrup, aside from lattes? Here are two more simple and delicious ideas...

Pumpkin Milkshake
Serves: 2

1 pint best quality vanilla ice cream
¼ cup cold whole milk
¼ cup cold pumpkin latte syrup
Whipped cream, optional
Crushed gingersnap cookies, optional

Combine the ice cream, milk and syrup in a blender and blend until smooth. Divide among to glasses, top with a dollop of whipped cream and a sprinkling of gingersnap cookies, if desired.

Pumpkin Spiced Yogurt Parfait with Granola
Serves: 1

1 cup vanilla Greek yogurt
2 tablespoons pumpkin latte syrup
¼ cup granola

Pour ½ cup of the yogurt in a small bowl, drizzle with half of the syrup and sprinkle with half of the granola. Put the remaining yogurt on top and add the remaining syrup and granola.