It’s officially fall!! And while I’m sad to see summer go, I am more than happy to welcome in the fall air and all the beautiful things it brings in. Like the smell of pumpkin, and coffee, and pumpkin and coffee together. I was so excited when I saw Starbucks pumpkin spice latte was back, but the $5/cup price tag isn’t as exciting. And since I like to enjoy my coffee at home in my pajamas with breakfast and not in my car rushing to work, I knew an at home version was just what I needed.
Now, I may have just opened a Pandora’s Box here, but it’s pretty much worth it. I will undoubtedly be enjoying these all fall and wayyyy into the winter. They happen to pair amazingly with those little donut holes hanging out in the background, but those will have to wait, until then, enjoy one of these!
Pumpkin Spice Latte (Print Me)
1 1/2 cups water
1 1/2 cups sugar
4 cinnamon sticks (or 4 teaspoons ground)
4 whole cloves (or 1/2 teaspoon ground)
1/2 teaspoon ground ginger
1 teaspoon ground nutmeg
3 Tablespoons canned pumpkin
To make the syrup, combine sugar and water in saucepan over medium heat, stirring until sugar is completely dissolved. Whisk in the remaining ingredients and simmer for about 5 minutes, stirring frequently. Do not let mixture come to a boil.
Remove mixture from heat and allow it to steep for 10-15 minutes. Strain syrup through cheesecloth or a fine mesh strainer into a large jar or bottle of your choice. Store syrup in refrigerator, can be stored up to a month.
To make the latte, combine strong-brewed coffee or espresso with warm milk, and stir in pumpkin spice syrup to taste. Top with whipped cream if desired.
Source: Tide and Thyme