Pumpkin Spice Latte
Pumpkin Spice Latte
PSL season hits as early as August. But there's no real need to run to Starbucks or Dunkin'. Make your own at home with some pumpkin pie spice and fortified pumpkin simple syrup that will last in the fridge for two weeks.
Servings
1
Ingredients
- 2 cup milk
- 1 to 2 tablespoon pumpkin pie syrup (recipe below)
- 1 to 2 tablespoon brown sugar
- 1/2 tablespoon vanilla extract
- 1 teaspoon pumpkin pie spice, plus more to garnish
- 1 to 2 shots espresso, or ½ cup of strong black coffee
- whipped cream, to garnish
- 1 1/2 cup sugar
- 1 1/2 cup water
- 1 1/2 cup canned pumpkin (not pumpkin pie mix)
- 1 to 2 tablespoon pumpkin pie spice
Directions
- Step 1: In a saucepan, whisk together 2 cups milk, 1-2 tablespoons pumpkin pie syrup, and 1-2 tablespoons brown sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in 1 tablespoon vanilla and 1 teaspoon pumpkin spice, and whisk well until slightly frothy. You can use a blender if you prefer.
- Step 2: Add mixture to a mug and top with 1/2 cup coffee. Garnish with whipped cream and sprinkle of pumpkin pie spice.
- Step 1: In 2-quart saucepan, stir together 1 1/2 cups sugar and 1 1/2 cups water. Cook until sugar is dissolved (do not boil).
- Step 2: Beat in 1 1/2 cups canned pumpkin and 1-2 tablespoons pumpkin pie spice with whisk. Cook (do not boil) 5 minutes longer.
- Step 3: Remove from heat. Cool at least 30 minutes. Pour syrup into bottle, jar or storage container. Store in refrigerator for up to two weeks.