Pumpkin Spice Latte

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
3 cloves
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.


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