Due to a delicate pregnancy, I haven’t been online much lately to write blogs, and I also haven’t been allowed to do anything remotely strenuous by my doctors. Everyone needs a diversion, however, so I resorted to the low impact activity of testing and perfecting my very own recipe for a homemade pumpkin spice latte!
I am very pleased to report an overwhelming success after trying many horrible recipes by other people and then changing them completely. (Of course, you may feel the same about my recipe, but I dare you to try it first. You may be surprised at how wonderful this is, and how much it tastes like the Starbucks version -and for pennies on the dollar!)
This is dedicated to my bestie and supreme pumpkin spice latte fanatic, Victoria Morgan Pierce:
You need to make the syrup first, which will make quite a few lattes in your future and stores well in the fridge:
1- 1/2 cups water
3/4 cup brown sugar
3/4 cup white sugar
4 cinnamon sticks
1 tsp pumpkin pie spice
1 Tbsp whole cloves
1/2 tsp vanilla extract
3 Tbsp canned pumpkin (plain, not pumpkin pie filling!)
Pour water and sugars into a small saucepan and heat over medium heat until sugars are melted. (Do not allow this mixture to boil at any time! Adjust your heat throughout as needed and whisk often to keep any from settling on the bottom and burning. It will affect the flavor- Don’t ask me how I know.)
Add the rest of the ingredients and whisk, heating on low/medium heat (just under boiling) for 5 minutes. Pour mixture through a fine mesh strainer into a bowl, and then funnel into your favorite syrup container (or a mason jar, whatever). Syrup is done!
3-4 ounces very strong coffee (or espresso)
1 cup whole milk
4 Tbsp pumpkin spice syrup
pumpkin pie spice
I use my coffee grinder to grind 6 tablespoons of whole coffee beans on the finest (espresso) setting and then I brew it in my Aeropress, but you can easily just make strong instant coffee or very strong brewed coffee with your method of choice. While you are doing this, heat the cup of milk until very hot (but not boiling), stirring often. You can also do this in the microwave if you prefer. Pour your strong coffee brew into a large mug and stir in 4 Tbsp of the pumpkin spice syrup you made earlier. Add hot milk and stir. Top with whipped cream, drizzle with caramel topping, and sprinkle with pumpkin pie spice. Adjust coffee/milk/syrup amounts to taste as you may like it stronger or milder, of course.
Then, sip slowly and practice great restraint when you wish to lavish me with gifts of gratitude for the amazing, delicious, and life-altering miracle this has become in your life. No thanks necessary. I’m just glad I could help.
P.S. I am allowed one caffeinated drink per day. So, I can vouch for the fact that decaf coffee works for this recipe as well.