In recent years, fall worked it’s way into my heart to become my favorite season. I love the crisp morning air, cool breezes, and ever-changing leaves. When I was a student at Regis University, fall and winter were definitely the prettiest times of the year. I loved to pair a walk around campus with a warm pumpkin spice latte, a chunky scarf, and some comfy boots.
Now, I know there are plenty of pumpkin spice haters. And I don’t blame them. The fad has certainly gotten a bit out of hand! I mean, they made pumpkin spice bleach. What has the world come to? But I admit that I definitely love a good pumpkin flavored anything. However, the Starbucks pumpkin spice latte is a bit much for me. And when I say a bit much, I mean 380 calories and 50 grams of sugar for a grande size. Yikes!
So while I’m jumping on the pumpkin craze bandwagon, I thought it was time to learn how to make pumpkin spice lattes at home! I made my own pumpkin spice flavor syrup. It’s less sweet than the Starbucks version. You can add as much or as little as you’d like! I paired it with some unsweetened almond milk and it’s was delicious!
Using an espresso machine to make any flavored latte is pretty standard. First, pour the desired amount of flavor syrup into your mug. Then add the shots of espresso and top with steamed milk.
Since my espresso machine isn’t nearly as nifty as the one I work with, I steam my milk first to make sure that my espresso shots are fresh. To steam the milk, use an appropriate size pitcher (or extra large mug) and keep the wand just under the surface. It should make a sound like shredding papers. Keep the wand at this level for about 5-10 seconds (for your desired level of foam). Then submerge the wand about half way to two-thirds into the milk and continue to heat until the milk reaches your desired temperature (I’ll sometimes put a thermometer in the mug as I’m steaming).
If you don’t have an espresso machine, brew 4 oz – 6 oz of double strength coffee. Heat the milk over the stove. When it begins to bubble, vigorously whisk the surface of the milk to produce your desired amount of foam. In order, combine the syrup, coffee, then steamed milk in a mug.
I couldn’t resist topping this latte with a little bit of whipped cream and a sprinkle of cinnamon. Doesn’t it just make you love fall?
- 1/2 cup water
- 1/4 cup brown sugar
- 1/3 cup pumpkin
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- Sprinkle of cloves
- Sprinkle of nutmeg
- Over low heat, combine water and brown sugar.
- Once the sugar dissolves, stir in remaining ingredients.
- Stir thoroughly.
- Store in fridge for one week.
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