Monday, Sept. 10, 2012

Pumpkin Spice Syrup for Pumpkin Spiced Latte's

It’s (unofficially) fall around here, and now that I’ve finally embraced the cool mornings, I’m starting to get excited about the change in season.  The afternoons have been especially nice here-sunny, warm and absolutely beautiful.  This definitely helps with the transition.  I love watching the leaves change color, and fall to the ground.  The other day I spoiled myself with a Pumpkin Spiced Latte (abbrev. PSL’s!) from Starbucks and I couldn’t be happier.  It’s the small things that can make a person happy-you know? 

So, with that being said, the $5.00 latte becomes extremely unaffordable on a regular basis.  And knowing that I will not being able to resist them, my bank account would take an unfortunate nosedive.  I needed to remedy this problem, and fast.  Don’t break the bank this fall-Do it Yourself (or DYI’ing it)!

I remember seeing this recipe circulate the blogs last year, and I figured it was time to try it out.  It uses basic ingredients-things you likely already have in the household.  One thing to note is that I found mine a little too thin, however I read in some of the source’s comments that if you do boil the syrup for too long, it becomes really thick.   I had used a coffee filter to strain the spices and pumpkin, and felt that it worked quite well.  I surely will not be going to Starbucks again this year-thank goodness for this recipe!

Pumpkin Spice Syrup for Pumpkin Spiced Latte’s

INGREDIENTS
1 1/2 cups water
1 1/2 cups sugar
4 cinnamon sticks
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground nutmeg
3 1/2 tablespoons pumpkin purée

DIRECTIONS

In a medium pot over medium-high heat, combine the water and sugar. Cook, stirring occasionally, until the sugar has completely dissolved. Add in the cinnamon sticks, and then stir in the remaining ingredients.  Cook for approximately 5 minutes, stirring often, but don’t let the mixture come to a boil (reduce the heat if necessary). Remove from heat and allow it to cool for 10 to 15 minutes. Strain the syrup with a coffee filter or cheesecloth into an airtight container. Refrigerate.

For a pumpkin spiced latte:

Combine 2 ounces of hot, strong coffee or 1 shot of hot espressor with 5-6 ounces of steamed low-fat milk. Stir in 1 ½-2tablespoons of the pumpkin spice syrup. Adjust accordingly.

Recommended: Top with whipped cream and ground cinnamon!

Source: Syrup slightly adapted from Cook Like a Champion, Latte formula from Annie’s Eats.