Pumpkin Spice Latte: Holiday Cheer in a CupJanuary 29, 2019
- Stephanie OngWords
Every year I make the same plea at my local coffee joint: please, PLEASE tell someone at the Starbucks HQ to bring the Pumpkin Spice lattes over!
Unfortunately, every year they turn a deaf ear to my requests and break my heart. Now I realize that there may be some actual practical reasons why it may not be in their best interest to introduce such a novelty item here. After all, we don’t have any pumpkins, pumpkin patches, or hayrides to while away dreamy afternoons. But considering how many people absolutely lost their minds over cookie butter here, I would think Pumpkin Spice Lattes would be a guaranteed hit.
I guess it’s up to us to bring you some this liquid holiday cheer in a cup, one that’s way cheaper than a plane ride to somewhere nippy. You can use this syrup in your coffee, hot chocolate, pancakes, waffles, and ice cream.
Homemade Pumpkin Spice Lattes
Ingredients for the Pumpkin Spice Syrup
- 2 cups of granulated sugar
- 2 cups of water
- 2 teaspoons pumpkin pie spice (see recipe below)
- 1 cup canned pure pumpkin or fresh pureed pumpkin
- 1 Madagascar vanilla stick
- A pinch of sea salt
- 2 slices of fresh ginger
Ingredients for the Pumpkin Pie Spice
- 1 tsp. ground nutmeg
- ½ tsp. ground ginger
- ½ tsp. ground cloves
- 2 tsps cinnamon
- Dissolve the sugar in water.
- Incorporate the pumpkin and stir.
- Bring syrup to a boil, and then add the vanilla stick, ginger slices, and spices.
- Whisk until the puree has been distributed evenly. Lower the heat to a simmer and then remove the ginger slices and vanilla stick.
- Turn off the heat and let it cool completely before storing it in a squeeze/squirt bottle. If you do not wait for it to cool completely it may become too thick. It’s better to use it soon after you make it, you can only keep it in the refrigerator for a maximum of three days.
- Squeeze into your latte and enjoy! (We used a store-bought Starbucks latte for this recipe, but you don’t have to.)