Pumpkin Spice Latte Syrup Recipes

HOME-MADE PUMPKIN SPICE LATTE SYRUP

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.

PUMPKIN LATTE

Steps:

• Special equipment: a milk frother
• Bring the milk to a simmer over low heat. Froth the milk using a milk frother or a whisk. Combine the espresso shots and a tablespoon of Pumpkin Spice Syrup in 2 large coffee mugs and stir half of the milk into each. Sprinkle the tops with spice, if desired. Drink immediately!
• Combine the pumpkin puree and pumpkin pie spice in a small saucepan over medium heat and cook until the mixture thickens slightly and the spices become fragrant, about 3 minutes.
• Combine 2 cups cold water and the granulated and brown sugars in a medium saucepan, bring to a boil over high heat and cook, whisking occasionally, until the mixture thickens and reduces slightly, about 5 minutes.
• Reduce the heat to low, whisk in the spiced pumpkin puree and cook, stirring occasionally for 10 minutes. Do not allow the mixture to boil after you add the pumpkin or the syrup will become cloudy (even after straining.) Remove from the heat and let the mixture cool for 10 minutes.
• Place a mesh strainer over a medium bowl and line the strainer with several layers of cheesecloth. Pour the mixture through the strainer and let it strain slowly into the bowl. Add the vanilla extract to the syrup and transfer to a container with a tight fitting lid. The syrup will last 1 month stored in the refrigerator. Makes about 1 1/2 cups; leftovers can be refrigerated for 1 week.