*A quick post for the Pumpkin Spice Latte recipe I just concocted! I looked all over pinterest and didn't find exactly what I was looking for - a recipe that used espresso, vanilla extract and evaporated or condensed milk in the ingredients. I wanted to use evaporated milk because the Starbucks Pumpkin Spice syrup is basically flavored, condensed milk and I want these to taste as close as possible to the "real thing".
I whipped these up and sampled them to my friend Susan and my husband - they are taste test approved!
Pumpkin Spice Latte Recipe
For the syrup:
1½ cups water
1½ cups granulated sugar
2-3 tsp pumpkin pie spice (or to
taste)
3 tbs pumpkin puree
2 tbs vanilla extract (yes,
tablespoons)
¼ to ½ c. evaporated milk (optional)
Combine water and sugar over medium heat until dissolved.
Add spices and pumpkin and simmer for five minutes, stirring frequently. Allow
to cool for 5 minutes and then add vanilla extract. Allow to cool for an
additional 5-10 minutes.
Put the mixture through a cheesecloth or fine sieve to
remove the grittiness from the spices and pumpkin. Add condensed milk, if desired. If you choose to add it, it will make your lattes creamier.
Store in refrigerator in the container of your choice.
Lattes:
Combine:
2 shots espresso (substitute 3-4 oz
very strong coffee)
6 oz steamed milk (160 degrees)
2-3 tbs pumpkin spice syrup, or to
taste
Top with whipped cream and ground
cinnamon, optional garnish
*photo courtesy of Annie's Eats, which was an inspiration for this recipe. Check out her blog!
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