A sure sign of Fall being right around the corner is when we start hearing all the fuss about the Pumpkin Spice Latte making it’s annual appearance at the local Starbucks. It’s a time when many of us can, once again, enjoy our favorite espresso drink. Come on, you know your one of the many that rush out to get one when they make the debut!
If you are, you know a big drawback of these delightful beverages is they tend to be pretty pricey. I’ve always said that “bucks” was an appropriate part of the retailers name. So, I decided to start working on creating my own recipe. I started one morning in the kitchen throwing pumpkin and spices together and found something I really liked. The only problem was – it became a big pain in the butt process every time I wanted to make one. Then I got to thinking and recreating. There had to be an easier way. Well my friends, I came up with a Pumpkin Spice Latte syrup that can be stored in the fridge and used any morning even every morning…easy-peasy.
I took my syrup to a pumpkin themed baby shower this weekend and it was a big hit. It was a perfect opportunity to get feedback from some pretty serious coffee connoisseurs. I was thrilled to hear they loved it and they were thrilled at the simplicity of making an individual serving so easily using the syrup.
To make the Pumpkin Spice Latte syrup your going to need one can of pumpkin, water, brown sugar, white sugar, my favorite homemade Pumpkin Pie Spice recipe, and vanilla.
To finish the latte you’re also going to need a pot of strong brewed coffee and some half and half. You will add 2-3 tablespoons of the syrup and about 1/4 of a cup of half and half, to your mug, before you add the coffee. Since the syrup will be kept in the fridge, I usually heat the syrup and the half and half in the microwave, to warm it up, before adding the coffee. Don’t say I didn’t tell you that this is pretty darned addicting – consider yourself warned.
Pumpkin Spice Latte
- I can of pumpkin puree
- 1 1/2 cups water
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla
Add the first 5 ingredients into a blender container and blend until well mixed. Pour into a saucepan and slowly bring to a boil. Turn down and simmer for 10 - 15 minutes, stirring often. When mixture becomes syrupy and coats a spoon remove from heat. Cool slightly and then stir in the vanilla. Refrigerate any unused portions.
When making the individual lattes add 2 - 3 tablespoons of syrup to a coffee mug or glass. Then add about 1/4 cup of half and half, then fill cup with strong coffee and stir.
Recipe NotesThe amount of syrup, and half and half can be adjusted to meet your individual tastes. Also, you'll need to adjust the proportions accordingly, depending on the size mug or glass being used.
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