Pumpkin Spice Latte

This bonus post is in celebration of a visit from our local newspaper, which wrote a piece about our show. To see the article, click here.


When it gets cold outside I love to indulge in hot drinks. Whether it is a nice hot cup of tea, or a Pumpkin Spice Steamed Milk, something about a hot drink on a cold day just makes everything better than it was before. The syrup from this recipe can be used with coffee or steamed milk.


The syrup recipe can be easily multiplied and kept in the refrigerator for up to two weeks.  To use refrigerated syrup simply shake and add hot drink straight from the fridge. I hope this recipe warms your fall and protects your wallet.


Pumpkin Spice Latte
Total Time: 30 min     Serves: about 5

Pumpkin Spice Syrup:

• 1/2 cup Water
• 1/2 teaspoon ground Nutmeg
• 1 Cinnamon stick
• 1 whole Clove
• 1/4 inch slice of fresh Ginger, peeled
• 2 Tablespoons canned Pumpkin puree
• 1/2 cup Sugar

Latte:

• 3/4 cup (6 oz) Strong Coffee (1.5 times the package directions) or Espresso
• 3/4 cup Milk (6 oz)
• Whipped Cream and Ground Cinnamon (optional)

For Syrup:


Place nutmeg in a coffee filter in tie into a pouch with butcher's twine or other food safe string.


In a small sauce pot with lid combine: water, nutmeg pouch, cinnamon stick, clove and ginger.


Bring to a boil.


Stir in pumpkin, reduce heat to low and simmer for 20 minutes.


Remove spices from pot.


Stir in sugar, keeping over low heat until sugar has completely dissolved.


For Latte:


Heat milk in microwave for about 1 minute or until hot.


Froth milk if desired.


Add coffee.


Stir in 1-2 Tablespoons of syrup and top with whipped cream and ground cinnamon if desired.


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