I can’t believe 2014’s pumpkin season is coming to an end. If you’ve followed my posts, you know I wait all year my Pumpkin Spice Latte!!! The final post in our pumpkin series will focus on drinks – including my favorite Pumpkin Spice Latte that actually includes real pumpkin and an extra cocktail just for fun.
There are several benefits to making your own Pumpkin Spice Latte at home. First – it’s sooooo much more cost effective. Second – no lines or going out to a coffee shop. Third – you can eliminate artificial flavors and chemicals. Finally – you can customize everything to your personal tastes.
For my Pumpkin Spice Syrup, I use the pumpkin puree and pumpkin spice recipes from our original post on Pumpkin Basics. I add a little cardamom to my mix and cut down slightly on the cinnamon since that fits in with my family’s tastes. Also, since I don’t like sweet coffee, I lower the sugar and increase the pumpkin.
Pumpkin Spice Syrup: (makes about 1 cup)
½c granulated sugar
¼c dark brown sugar
2tsp pumpkin spice mix
2-3 Tbsp pumpkin puree
Bring the water and sugars to a boil in a small saucepan and stir to dissolve. Turn the heat down to low and add the remaining ingredients. Simmer, without boiling, for 5 minutes. Let cool. May be kept in the refrigerator for 2 weeks in an airtight container. Shake before using.
Combine the espresso and syrup. Top with the milk. May add whipped cream and cinnamon before serving if desired. If you do not have an espresso machine, add the syrup to taste to your regular coffee. My home method is to brew a strong French Press coffee then add the syrup and cream to taste.
As a bonus – a pumpkin cocktail! Nicole Hassoun of The Gin Joint has combined my two favorite drinks. I love a Pumpkin Spice Latte for the morning and a French 75 for the evening. Her recipe for a Fall 75 was recently featured in the Washington Post in their article naming her 2014’s Best Bartender.