Pumpkin Spice Latte | foodsciencenerd.com

An Ode to Fall: Homemade Pumpkin Spice Latte

Posted on Posted in Nutrition Information, Recipes

IT’S FINALLY FALL!

Now, it’s no secret that I love pumpkin almost as much as I love coffee (literally 10% of my blog is devoted to one of these two topics):

So why not combine the two?  Starbucks just came up with an improved recipe for pumpkin spice lattes, so I decided to one-up them. cue rant I’ve loved pumpkin/sweet potato mixed with spices since I was a little kid.  I also, growing up in the South, envied people who got to actually experience fall with the leaves and the sweaters and apple picking and the threat of snow (we’ve already been over how much I hate summer, so this shouldn’t come as a surprise).  So the fact that things with pumpkin and spice have become an over-commercialized and syrupy-sweet regime delegated to Ugg-and-mini-skirt-wearing dippy co-eds who unironically Instagram #justgirlythings makes me angry.  Because I love pumpkin and spice, but I don’t fit that bill.  So let’s take Autumn out of the hands of ” #PSLOMG my BFF Jill” by infusing real foods (i.e. not Pringles) with real pumpkin and real spices.  If the actual vegetable doesn’t belong in the food, don’t put it there. end rant

When I first tried this recipe, I honestly wasn’t expecting much.  But, about a month ago I was just 100% fed up with the 90-degree weather, so I decided to give it a shot.  I bopped around Pinterest for ideas, but ended up making up my own.  And WOW was it worth it.  I only made enough syrup for 4 drinks, just in case I didn’t like it, but it was gone by the next day.

To make the enough syrup for 8-12 drinks, you’ll need:

  • 1 c water
  • 1/2 c pumpkin puree (shocker, a pumpkin drink that actually has pumpkin in it!)
  • 2 Cinnamon sticks (optional)
  • 2/3 c brown sugar (much richer flavor than white)
  • Cinnamon, nutmeg, ginger, or any other pumpkin-y spices like clove or allspice- to taste, but at least 1 teaspoon of cinnamon and 1/2 teaspoon of everything else

Pumpkin Spice Latte | foodsciencenerd.com

Pour all ingredients in a saute pot and simmer, stirring often, for 15 minutes.IMG_0295

Strain through sieve to remove any goopiness.  This takes a while…  I usually give up and just dump most of the pumpkin puree in with the liquid.IMG_0296

Store in a cute little jar (if you want), in the fridge for up to a month (it won’t be around that long).Pumpkin Spice Latte | foodsciencenerd.com

To make the latte, fill a glass with lots of ice, 2 oz milk (or cream, or my favorite- vanilla almond milk), and iced coffee.  Top off with 2-4 T of the pumpkin spice syrup, to taste, and stir.  That’s it!  It’s faster than standing in line at Starbucks, costs only about 40 cents per glass, and has approximately 50 calories.

Pumpkin Spice Latte | foodsciencenerd.com

This was seriously a million times better than anything from a store.  It’s really quite incredible what a few identifiable ingredients can do.  So very very good.

Pumpkin Spice Latte | foodsciencenerd.com
#PSL #OMGPSL #downwithStarbucks #notreally

Want a hot latte?  The syrup works just as well in hot coffee with a touch of milk (you can even foam the milk for extra fanciness)!  Technically, that’s a pumpkin spice cafe au lait, but can you make espresso at home?  Didn’t think so.  Me neither.  So coffee with foamed milk it is!  The only drawback of this drink is that it requires occasional stirring to keep the ingredients suspended- a drink without emulsifiers and liquidified pumpkin flavoring might separate out a bit.  Small price to pay for the best coffee drink ever!  Let’s take back Fall, everyone.

Homemade Pumpkin Spice Lattes

Homemade Pumpkin Spice Lattes

Ingredients

  • 1 cup water
  • 1/2 cup pumpkin puree
  • 2 cinnamon sticks, optional
  • 2/3 cup brown sugar
  • Cinnamon, nutmeg, ginger, or any other pumpkin spices, to taste

Directions

  1. Pour all ingredients in a saute pot and simmer, stirring often, for 15 minutes.
  2. Strain through sieve to remove any goopiness.
  3. Store in a cute little jar in the fridge for up to a month.
  4. To make the latte, fill a glass with lots of ice, 2 oz milk , and iced coffee. Top off with 2-4 Tbsp of the pumpkin spice syrup, to taste, and stir.
http://www.foodsciencenerd.com/its-national-coffee-day-celebrate-with-a-pumpkin-iced-latte/

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