Pumpkin Spice Syrup for Pumpkin Spice Lattes
I am a simple person.
It doesn’t take much for something to make my day. Say, for instance, the introduction of seasonal cups at Starbucks. I think I can say with a fairly high degree of certainty that there are a lot of people in agreement with me here. It isn’t the holiday season until I have a red cup in my hand, and no, I’m not talking about a Solo cup.
Although Starbucks has been pumping out the Pumpkin Spice Latte for a few weeks now, I’ve refused to purchase it until it was being served in a seasonal red cup. It’s policy. And luckily for me, today was the day!
As an ode to Starbucks, pumpkin spice, and everything nice, I’ve recreated this popular drink for all to enjoy! Unless you don’t like pumpkin, then you can just walk away. Just kidding, please don’t! I promise this is the last pumpkin dish for the rest of the year! Maybe…
Pumpkin Spice Syrup recipe by Annie’s Eats:
1 ½ cups water
1 ½ cups sugar
4 cinnamon sticks
1 teaspoon freshly ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
3 tablespoons pumpkin puree
- Combine the water and sugar in a medium saucepan and heat over medium-high heat, stirring occasionally, until the sugar has completely dissolved. Toss in the cinnamon sticks and whisk in the remaining spices and the pumpkin puree. Continue to cook for about 5 minutes, stirring frequently, without letting the mixture come to a boil.
- Remove from the heat and allow to cool for 10-15 minutes.
- Strain the syrup through a fine mesh strainer or cheesecloth and store in your container of choice. Store in the refrigerator.
- To make a pumpkin spice latte, combine 2 ounces of hot coffee or 1 shot of hot espresso (about 1-1½ ounces) with 5-6 ounces of steamed low-fat milk. Stir in 1½-2 tablespoons of the pumpkin spice syrup. Taste and adjust amounts accordingly. Top as desired with freshly whipped cream, ground cinnamon and drizzle with caramel sauce.