PUMPKIN SPICE LATTE
1. In a small saucepan over medium heat, combine water and sugar. Simmer until the sugar has completely dissolved. Add spices and pumpkin; continue to simmer for 6-8 minutes.
2. Optional – strain the syrup to remove some of the spices (some spices will remain in the syrup.)
3. Pour syrup into a resealable bottle. Store syrup in the refrigerator.
Makes ~2.5 cups syrup.
Pumpkin Spice Latté:
1. Using a steamer, stovetop, or microwave, bring milk to a boil. To a 2-cup (500 mL) mug, add hot milk, espresso, and gingerbread latte syrup. Stir. If desired, top with whipped cream and nutmeg.
**(or 1 ½ tsp (7 mL) of instant espresso powder in ½ cup (125 mL) boiling water)