The air feels crisp and the leaves are starting to change. That means one thing… it’s pumpkin time. Here’s a little throwback picture of our adventure pumpkin picking two years ago near our old house in Virginia.
Something about this time of year makes me smile. Fall is my absolute favorite season. I love the fact that I can pull on my favorite sweaters and boots without needing an additional layer, the colors are insane, and I will admit I do love a good pumpkin spice latte.
Starbucks was my go-to for a good PSL, but they make it so sweet that I always need to ask for 1 pump instead of the usual 4. Plus, by the time I have my drink in-hand, I’m out $5.50, which is a lot for one drink, especially if you’re on a tight budget. This got me thinking, “Couldn’t there be a way to enjoy one of my fall favorites and not spend so much money?” The answer is yes, yes there is. So grab your mugs and get ready to take your PSL addiction into your own hands… and kitchen.
This recipe is a two-parter — 1. Make the syrup 2. Assemble your latte
Ingredients:
Syrup:
⅓ c pumpkin puree
1 c sugar (you can substitute stevia, too)
½ tsp vanilla
1 c water
1 tsp cinnamon
1 tsp nutmeg
¼ tsp cloves
¼ tsp ground ginger
Latte:
2 c milk
3 Tbs heavy whipping cream (optional)
Strong coffee (I love French Press.)
2-3 Tbs pumpkin spice syrup
For a really good french press, check out SterlingPro French Coffee Press 8 Cup.
Roll up your sleeves:
1. Let’s start with the syrup. Combine all ingredients in a small saucepan and bring to a boil, stirring frequently.
2. Lower the heat to medium-low and stir occasionally. Be careful that the sugar doesn’t burn. Let cook for 10-15 minutes until syrupy and then remove from heat.
3. Use immediately or refrigerate in a heatproof container for the future.
4. Next up is assembling the latte! Brew some hot, strong coffee.
5. Meanwhile, heat the milk along with 2-3 Tbs of the pumpkin spice syrup.
6. Pour the milk-syrup combo into a blender and mix or hand-blend until frothy for about 10 seconds.
7. Pour a portion of the mix into a mug and add ½ c or more of hot, strong coffee.
8. Top with whipped cream and enjoy!!
UPDATE: I forgot to share this tidbit… In my great wisdom and cleverness, I decided to pour the hot milk, coffee, syrup, etc. into a BlenderBottle
So, lesson learned. Secure your BlenderBottle top before pretending it’s a Shake Weight. Enjoy. 🙂
For the love of pumpkins — this sounds too delicious to pass up! I’m definitely going to mix up my own test batch this week! Just one-ish question about the syrup: what’s the shelf life of it and does the unused portion need to be refrigerated? I envision storing the leftover syrup in a mason jar. 🙂
Thanks for any wisdom you can share on this!
Storing this delicious syrup in a mason jar is a great idea! It’s best to keep any remaining syrup in the fridge, which should keep it fresh for about a week. Keep in mind it will naturally thicken, so take that into account when you dip into the jar for another latte. 😉 If you’d like to keep the party going longer, try freezing it for up to 3-5 months! As always, feel free to post pictures and tag us on social media!