Pumpkin Spice Latté
Celebrate fall with pumpkin and spice and everything that’s nice!
Ingredients
SYRUP
- 1 ¼ cup (310 mL) water
- 1 ¼ cup (310 mL) granulated sugar
- 2 Tbsp (30 mL) ground cinnamon*
- ½ tsp (2 mL) cloves*
- ½ tsp (2 mL) ginger*
- ½ tsp (2 mL) nutmeg*
- 2 Tbsp (30 mL) pumpkin purée (canned)
- 1 tsp vanilla to flavor (optional)
PUMPKIN SPICE LATTE
- 2 cups (500 mL) milk
- ½ cup (125 mL) expresso**
- 2-4 Tbsp (30-60 mL) pumpkin spice syrup
- whipped cream (optional)
Directions
Syrup:
| 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)
Tips
- Use 1 1/2 tsp (7ml) pumpkin pie spice mix and 1 Tbsp (15ml) cinnamon in place of the listed spices.
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