Pumpkin Spice Latte Syrup Recipes
HOME-MADE PUMPKIN SPICE LATTE SYRUP
Something about Pumpkin Spice Latte screams fall! People go crazy, mad for this Home-Made Pumpkin Spice Syrup & Pumpkin Spice Latte recipe. Fragrant spices of cinnamon, nutmeg, ginger, and cloves are happily wafting together in this robust pumpkin-flavored syrup. It's got real pumpkin in it, it's easy to make and it tastes so amazing.
Provided by Kim Lange
Number Of Ingredients 8
Steps:
- 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 like syrup and begins to coat the spoon (for about 10-15 minutes), then remove from heat.
- Refrigerate in a heat-proof container.
- The syrup will thicken a bit in the refrigerator, but will become syrup again when heated.
- Heat 3-4 tablespoons syrup with 2 cups milk in microwave (adjust milk depending on pumpkin flavor desired)
- Pour into a blender or whisk until frothy, for about ten seconds (to make it thick and prevent the pumpkin from settling on the bottom).
- Pour 1/2 cup of the pumpkin spice mixture into a large mug.
- Top it off with strong, hot coffee.
- Add some whipped cream, a drizzle of caramel sauce, and a pinch of cinnamon.
- Store the rest of the latte mixture in the fridge for up to a week, sealed. Shake before using.
SPICY PUMPKIN SPICE LATTE
I don't normally drink pumpkin spice lattes, but when I do, I make my own and don't drop 5 dollars at the corner coffee stand. And this version, with a spicy kick, actually has pumpkin in it! Cooking the pumpkin and the spices in the saucepan eliminates any raw squash flavor and makes the spices toastier. And the black pepper gives this latte a nice kick.
Provided by The Gruntled Gourmand
Categories Fruits and Vegetables Vegetables Squash
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- Whisk almond milk, pumpkin puree, vanilla extract, sugar, 1 1/2 teaspoons pumpkin pie spice, and pepper together in a small saucepan over medium-high heat. Cook, stirring constantly, until mixture is almost boiling; remove from heat and whisk until frothy, about 1 minute. Divide mixture between 2 mugs.
- Slowly pour coffee into each mug. Top with whipped cream and pinch pumpkin pie spice.
Nutrition Facts : Calories 128.6 calories, Carbohydrate 22.5 g, Cholesterol 2.3 mg, Fat 2.5 g, Fiber 2.7 g, Protein 1.6 g, SaturatedFat 0.6 g, Sodium 236.7 mg, Sugar 17.5 g
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- Put the sugar and water in a sauce pan and put it over medium heat and cook until all sugar is melted.
- DO NOT STIR IT. You can swirl the pan a bit - but don't stir. It will cause it to crystalize later in the bottle. You don't want that, so DON'T STIR.
- After all the sugar is melted, take it off the heat and add in the spice and vanilla. Swirl the pan until it is all incorporated well.
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