11.27.2012

Homemade Pumpkin Spice Latte

Oh hey. Hi. Remember me? It's okay if you don't. It's been awhile.

Are we still doing the pumpkin thing? Or is that over? Did I miss it? Well shoot. I hope you're still up for at least one more recipe, because I have something that's going to help you use up your leftovers. You know, those random few tablespoons that you always have after making a pumpkin recipe (because for some reason, it never uses the entire can). They either get thrown away immediately, or they sit in the fridge, hoping I'll figure out a use for them, before inevitably getting tossed in the trash. But what if we put them to good use? What if we turned them into a delicious Pumpkin Spice Latte--one that doesn't cost half your mortgage, and one you don't even have to put on real pants to enjoy.


I know, I know. You're probably so over the PSL (as it's known in that Starbucks hieroglyphs on the side of your cup). It's totally Red Cup Peppermint Mocha time. But this is a good one to tuck away for next year. Or for that cold February morning when all you want is something hot that doesn't remind you the least bit of snow. I promise, it's so easy-- you don't even have to figure out what all those random letters and numbers and doodles scrawled on the side of your Starbucks cup even mean. If you can boil water, you can do this.

We're just creating a simple syrup. True to it's name, it's totally simple to make. Equal parts water and granulated sugar. Heat it and stir until the sugar dissolves and turns clear. Then just add in your flavors, let it steep, and strain. That's it. You're good to go! Add it into your morning coffee or espresso, and you've got your very own Pumpkin Spice whenever you want, without breaking the bank.


See. Told you it was easy! Now who wants to help me out with the crossword puzzle?


Homemade Pumpkin Spice Syrup
From Confections of a Foodie Bride
Makes 2 cups of syrup (about 10-16 servings)



1 cup water
1 cup granulated sugar
2 teaspoons ground cinnamon
1/3 teaspoon ground cloves
1/3 teaspoon ground ginger
2/3 teaspoon ground nutmeg
2 tablespoons canned pumpkin

1. In a medium saucepan, combine water and sugar, and cook over medium heat, stirring until sugar is dissolved and mixture is clear.
2. Whisk in remaining ingredients to combine and cook for about 5 minutes, stirring occasionally. Do not boil mixture.
3. Remove from heat and allow to cool for 10 to 15 minutes.
4. When cooled slightly, strain through cheesecloth or a fine mesh strainer into a large jar or bottle.* Store in fridge for up to 2 weeks. (Shake it up before using, because it'll separate a bit after it sits for awhile.)

To use: Stir 2 to 3 tablespoons of syrup (to taste) into your favorite coffee or espresso and enjoy!

*Seriously. Don't forget to strain it. I didn't do it the first time, and I ended up with gritty drinks. Trust me, it's not pleasant.
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1 comments:

Rachel @ Baked by Rachel said...

Is it weird that I can't stop staring at all of the purple in your pics and really love it :)

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