Sunday, September 26, 2010

Pumpkin Spice Syrup

The Taste of Home crew on Facebook was talking about Pumpkin Spice Lattes today. One member shared a recipe for Pumpkin Spice Syrup that she had found.

I love Pumpkin Spice Lattes but I don't love paying over $4 for a beverage. I'd tried a few recipes in recent weeks but it wasn't quite "it." So I thought I'd make some of this syrup.

I had more pumpkin in the fridge (from those recent experiments) than this recipe required so I figured I'd double it and use up that pumpkin. I adjusted the spice a little as well. So here's how it worked out:


2 1/2 cups water
2 1/2 cups sugar
3 Tbsp cinnamon
1/2 tsp cloves
1 tsp ginger
1 tsp nutmeg
1/4 cup pumpkin puree

Stir water and sugar in a saucepan over low heat until sugar dissolves. Add spices and pumpkin and simmer 6 to 8 minutes, stirring occasionally. (A whisk is a good tool for this job!) Allow to cool. Pour into jars and keep refrigerated until ready to use. Makes about 4 cups syrup--enough to share!

To make my "latte" I make 2 cups (coffeemaker measure, which is not actual cups) of coffee using 2 1/2 measures of ground coffee. I warm up 1/2 cup milk in the microwave for 45 seconds and then use my frother to foam it up. Then I add some pumpkin syrup (about 2 TBL), pour in some of the milk, then the coffee, then the frothy part of the milk. That makes enough to fill my favorite travel mug--and there's even room for whipped cream, if I happened to have any, which unfortunately I did not today.

Delicious!  And WAY cheaper than that expensive coffeehouse chain's (or even Dunkin' Donuts, who makes a mean pumpkin latte for about $3.)

NOTE:  This tasted good, but I found that it wound up separating over time, especially in the fridge.  So, on to a new recipe!

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