There are a few things that I’m powerless against. I cannot say no to chips & salsa, guacamole, fried pickles, sweet potato fries and pumpkin spice lattes. Ooh – and nachos.
It is nearly impossible for me to walk by a coffee house in the fall without ordering a pumpkin spice latte. It draws me in. They are definitely one of my favorite fall treats. I’ve seen the recipe for homemade pumpkin spice lattes all over the blogosphere and on Pinterest for years now, but for some reason, I didn’t try it myself until this week.
What is wrong with me? I’m pretty sure I assumed that there was no way it could be the same, that it wouldn’t be quite right, or that it was just another “copycat” recipe gone bad. (‘Cause face it, they never taste exactly the same…) Holy cow, was I wrong about this one. I literally can’t tell the difference. For my day-to-day cup, I do skinny it up a bit – I use skim milk and no whipped cream – but it’s still amazing.
Now that I’ve made the syrup, I will save about $4 per cup. This syrup is super easy and inexpensive – everything was in my pantry and it took about 10 minutes to make a three-week supply.
The recipe is essentially a simple syrup with the pumpkin puree and spices added to it. Easy-peasy. If you store it in an airtight container, it will keep for quite a while in your refrigerator. I would guess that you could make several batches and freeze them until you need them, but I haven’t tried yet so let me know if you do.
Save some cash and make this one yourself. I promise you’ll love it.
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- 1 and ½ cups sugar
- 1 and ½ cups water
- 2-3 Tablespoons pumpkin puree
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 2-3 Tablespoons milk, half and half or heavy cream*
- 2-3 Tablespoons prepared pumpkin syrup*
- Brewed coffee
- Whipped Cream
- Caramel Sauce
- In a medium, heavy-bottomed saucepan, combine water and sugar and whisk together to combine.
- Heat until the sugar has dissolved, but don't allow to come to a boil.
- Add pumpkin and spices, and carefully whisk together.
- Maintain low heat for five minutes - don't allow to boil.
- Allow the syrup to cool to room temperature, then store in refrigerator for 3-4 weeks.
- Brew your favorite coffee.
- In the bottom of a large mug, combine a few tablespoons of milk and a few tablespoons of syrup.
- Fill mug with coffee, and top with whipped cream and caramel sauce.
- *adjust to your tastes