Ingredients
- For the pumpkin spice syrup:
- 1 1/2 cups water
- 1 1/2 cups sugar
- 4 cinnamon sticks or 1 Tbsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1 tsp ground nutmeg
- 3 Tbsp canned pumpkin
- For a single latte:
- 1 shot of espresso or 2-4 Tbsp very strongly brewed coffee
- 6-8 oz skim milk, heated or steamed until very hot
- 1-2 Tbsp pumpkin spice syrup (or to taste)
- Whipped cream, optional
- Salted caramel sauce, optional
Preparation
Step 1
Salted Caramel Sauce
1 vanilla pod
1 cup heavy cream
5 Tbsp unsalted butter, cut into pieces (at Christmas, I use the fancy European-style butter)
2 tsp sea salt or fleur de sel
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
Use a knife and slit the vanilla pod in half along the length of the bean, stopping about 1/2 inch from the end (this way, the pod stays in tact for easy retrieval and disposal). Scrape each side of the pod with the knife and place the beans and pod in a small sauce pan. Add cream, butter, and salt to the sauce pan and warm until boiling. Turn off heat and set aside.
Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a golden caramel.
Pluck vanilla pod from the cream mixture and carefully add the cream mixture to the caramel (mixture will bubble up) and simmer, stirring frequently, for 3 minutes. Pour into heat-safe glass measuring cup or dish (that can accommodate approx 3 cups). Let sit until cool. Pour into small glass jars and store in the fridge. Warm the sauce and use in dark hot chocolate, bread pudding, over ice cream and cheesecake, or on pancakes and french toast.
Yields ~2 cups of caramel sauce
# To make the syrup: Cook sugar and water in a small pot over medium heat until the mixture is completely clear.
# Whisk in the remaining ingredients and continue to cook for about 5 minutes, stirring frequently. Do not allow mixture to come to a boil.
# Allow mixture to cool for 10-15 minutes.
# Strain syrup through cheesecloth or a fine mesh strainer into a large jar or bottle of your choice.
# Keep syrup in the fridge, it will last a while.
# To make the latte, combine espresso with heated milk, and 1-2 Tbsp of pumpkin spice syrup (add to taste).
# Top with whipped cream and salted caramel sauce, if desired.