I don’t typically post recipes, especially not ones that aren’t related to nutrition and exercise. However, I posted on Twitter/Instagram a week back that I was making a syrup for homemade pumpkin spiced lattes and got several requests, so I figured I’d share it here. I give credit to about 5 other recipes out on the web that I Googled. I just took what I liked from each and tinkered.
Homemade pumpkin spice latte syrup. This should make quite a few. pic.twitter.com/rdLaxjOLBM
— Johnny B (@RunRunJohnny) September 22, 2013
- 1/2 C Canned Pumpkin
- 1/2 C Brown Sugar
- 1 C Granulated Sugar
- 2-3 Tbsp of Pumpkin Pie Spice (I used Trader Joe’s)
- 4 Tbsp Vanilla Extract
- 1 1/2 C Water
Combine all ingredients into a pot. Constantly stir over low heat, until well mixed. Do not let it boil, but leave it over low heat until it slightly thickens. Using a wire mesh strainer, filter out any large pieces of pumpkin. I stored mine in a empty glass spaghetti sauce jar,
To make the latte (I’m no barista), you make a strong cup of coffee. Add about 2 Tbsp of syrup to a mug and fill with coffee halfway. Slowly add frothed milk (I’ve been using Coconut/Almond milk) on top to fill the rest of the mug.
Frothing milk doesn’t need any special equipment. I place it in a blender and turn on high for a minute. I also discovered that if your carton is at least half empty, you can just give the whole carton a violent shaking and slowly pour out the froth.