Pumpkin Spice Syrup & Pumpkin Spice Latte
Mhhh I am always looking forward to the pumpkin spice latte at Starbucks - and make sure to order it with soy milk, in my opinion, that works the best for the perfect aroma. But honestly, I don't go often to Starbucks in Switzerland, most of the time when I see it from inside is just when I am visiting another country (as there is always wifi - so glad for that - a big thank you to Starbucks!!!). So why not just doing a pumpkin spice syrup by myself? I looked up many recipes on Pinterest, there are great ones but I wasn't 100% satisfied with the ingredients. Most of them containing as much sugar as the amount of pumpkin or even more, and I am not a big fan of too much sugar. Maybe there is somebody out there who is thinking the same - for us, I did experiment a bit and wrote this wonderful recipe. It has a lot of healthy pumpkin in it and just the least amount of sugar it needs for a syrup. And for the other ones, you can still use my recipe and double the amount of sugar. Add first the 60g as I have listed on my ingredient list, cook the syrup, try it and adapt with more sugar if needed. I would recommend you store the pumpkin spice syrup in the fridge and use it within one week - anyway it won't last that long :)
You will find the Pumpkin Spice Latte Recipe at the end of this post!
- 100g Hokkaido pumpkin puree -> click here for the basic recipe
- 1 tbsp lemon juice
- 120ml water
- 60g sugar
- 1 tsp fresh ginger, thinly sliced
- 1 tsp ground cinnamon
- 0.5 tsp ground cloves
- 0.5 tsp ground black pepper
- 0.25 tsp ground nutmeg
- 0.25 tsp vanilla extract
Make the pumpkin puree according to the recipe -> the basic recipe is in my other blog post, click here!
When the puree is finished, you can proceed when it's still hot. Place all ingredients in a pot over medium heat. Let it simmer for about 5 minutes over medium heat, before you blend it very well with a mixer. Pour the syrup in a clean glass jar or bottle and let it cool down. Store it in the fridge and use it within one week.
If you are done with the syrup - scroll down and finally do your Pumpkin Spice Latte.
- 1 espresso shot
- 100ml milk
- 2 tbsp pumpkin spice latte syrup (recipe see above)
Mix one espresso shot with the pumpkin spice syrup in a mug.
Foam the milk in a milk frother* or alternative in a small pot.
Pour it over the coffee and decorate** your pumpkin spice latte with some additional syrup.
**It works the best if you pour a little bit of syrup on a teaspoon and draw the form you want on top of the milk foam.