Homemade Pumpkin Spice Latte
Hello Fall! If you're like me then you love the smells and colours that autumn brings! One of my favourite flavours of the season is pumpkin spice - and I know I'm not alone. There are a wide variety of baked goods and beverages out here that try to capture the popular flavour. But instead of all those artificial ingredients, dyes, and chemicals try making a homemade version! I promise you won't be disappointed!
Ingredients:
Pumpkin Latte:
1 cup dairy or non dair beverage of your choice *I recommend almond milk for that extra nutty flavour!
1 or 2 shots hot espresso per latte (depending on your preference)
2 tablespoons Pumpkin Spice Syrup (recipe below)
Cinnamon, for garnish (and blood sugar stabilization!) optional
Pumpkin Spice Syrup:
1/3 cup pumpkin puree
1 tablespoon pumpkin pie spice * you can find this combined but I use a combination of nutmeg, cinnamon and allspice
1 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon vanilla extract
Special equipment: a milk frother
Pumpkin Latte:
Bring the milk to a simmer over low heat. Froth the milk using a milk frother or a whisk. Combine the espresso shots and a tablespoon of Pumpkin Spice Syrup in 2 large coffee mugs and stir half of the milk into each. Sprinkle the tops with spice, if desired. Drink immediately!
Pumpkin Spice Syrup:
1. Combine the pumpkin puree and pumpkin pie spice in a small saucepan over medium heat and cook until the mixture thickens slightly and the spices become fragrant, about 3 minutes.
2. Combine 2 cups cold water and the granulated and brown sugars in a medium saucepan, bring to a boil over high heat and cook, whisking occasionally, until the mixture thickens and reduces slightly, about 5 minutes.
3. Reduce the heat to low, whisk in the spiced pumpkin puree and cook, stirring occasionally for 10 minutes. Do not allow the mixture to boil after you add the pumpkin or the syrup will become cloudy (even after straining.)
4. Remove from the heat and let the mixture cool for 10 minutes.
Place a mesh strainer over a medium bowl and line the strainer with several layers of cheesecloth.
5.Pour the mixture through the strainer and let it strain slowly into the bowl. Add the vanilla extract to the syrup and transfer to a container with a tight fitting lid.
The syrup will last 1 month stored in the refrigerator.
Makes about 1 1/2 cups; leftovers can be refrigerated for 1 week.
*adapted from Chef Bobby Flay
