Pumpkin Spice Syrup for Homemade Pumpkin Spice Lattes
- 1/3 cup pumpkin puree (fresh or canned)
- 1 cup sugar
- 1/2 teaspoon vanilla
- 1 1/4 cups water
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon ground ginger
Adapted from buddingbaketress.blogspot.com
Combine all ingredients in a saucepan and bring to a boil. Cook over medium heat, stirring occasionally to keep syrup from burning.
Let mixture cook together until it becomes syrup-y and begins to coat the spoon (for about 10-15 minutes), then remove from heat.
Refrigerate in a heat-proof container. The syrup will thicken a bit in the refrigerator, but will become syrup-y again when heated.
To make pumpkin spice latte:
Heat syrup with milk (about 2 cups of milk and 2-3 tablespoons of syrup, depending on how much milk or creamer you want to use and how pumpkin-y sweet you want your latte. I usually use about 2 tablespoons syrup + 2-3 tablespoons of heavy cream to cut down on the sugar.). Pour into a blender or whisk until frothy, for about ten seconds (to make it thick and prevent the pumpkin from settling on the bottom). Pour into cup and stir in about 1/2 cup or more of strong, hot coffee.