In my attempt to try different Starbucks flavors, without actually going out and buying them, I gave the ever popular Pumpkin Spice Latte a shot. I might have done something wrong, because I seriously did not enjoy it. At all. I couldn’t taste the pumpkin, even though I put double the amount that was called for, and I’m not sure the idea of cloves or ginger is precisely the taste I like having up against coffee. But, again, it could be just me doing things wrong.
¹/3 cup pumpkin puree (fresh or canned)
1 cup sugar
½ teaspoon vanilla
1¼ cups water
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground ginger
Combine all ingredients in a saucepan and bring to a boil. Cook over medium heat, stirring occasionally to keep syrup from burning. Let mixture cook together until it becomes syrupy and begins to coat the spoon (for about 10-15 minutes), then remove from heat. Refrigerate in a heat-proof container, or in a Starbucks Frappacino bottle. The syrup will thicken a bit in the refrigerator, but will become syrupy again when heated.
To make pumpkin spice latte, heat syrup with milk (about 2 cups of milk and 2-3 tablespoons of syrup, depending on how much milk or creamer you want to use and how pumpkiny sweet you want your latte. I used about 2 tablespoons syrup. Pour into a blender or whisk until frothy, for about ten seconds. This will make it thick and prevent the pumpkin from settling on the bottom. Pour into cup and stir in about 1/2 cup or more of strong, hot coffee.
Recipe courtesy of Bakergirl.