You know how Summer is always so super busy, and so we look
forward to Fall for a bit of a break? A chance to enjoy the crisp weather, the beautiful colours of the falling leaves, warm spiced drinks (hello pumpkin
spice lattes!), and tasty home-made dinners and desserts.
That hasn’t happened yet.
Somehow Fall seems to have taken this as a challenge, and
upped the ante on 'busy'.
This is two batches worth of syrup :)
Oh man! I cant keep up! I just realized yesterday that this poor
little blog of mine has been suffering from a bit of neglect. But never fear, I
have been cooking and baking up a storm in my kitchen!
While Fall is speeding by, I am hoping to get a chance to
try some of these amazing pumpkin recipes that I keep finding online and in my
inbox. There is sweet, savoury,
and everything in between. I think
we can safely proclaim Fall 2011 the season of pumpkin!
So here is my first pumpkin recipe of the season. It is a simple and tasty latte. Oh how I love my latte’s.
The recipes for the syrup and latte are from Sugarcrafter.net and it is
completely addicting. Not only can
I have a pumpkin spice latte whenever the mood strikes (ie all the time), but
it doesn’t cost me $5 a fix!
I have some fun ideas to incorporate this delicious spiced
pumpkin syrup into other desserts, so hopefully I will have time to whip some
up before the snow flies. Even if I don’t, as far as I’m concerned it is always
an appropriate time for baking with pumpkin!
Pumpkin Spice Syrup
- 1 cup water
- 3/4 cup sugar
- 1 1/2 tbsp pumpkin puree
- 1 - 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- In a small saucepan over medium-low heat, combine all ingredients
- Lightly simmer while stirring often (note: do not bring it to a boil)
- Remove from heat after 10 minutes and let cool
- When lukewarm, pour the mixture through a fine mesh strainer to remove the solids
- To store, place in an airtight container and keep in the refrigerator
Pumpkin Spice Latte
- 2 cups milk
- 1 tsp instant expresso powder
- 100 mL hot water
- 2 tbsp pumpkin spice syrup
- In a small saucepan heat the milk until hot (but not to a rolling boil)
- While the milk is heating, mix together the instant expresso powder with the hot water in your cup. If you want a stronger coffee flavour feel free to add more of the instant expresso powder
- Add the pumpkin spice syrup to the expresso and give it a quick stir
- Pour the hot milk into the cup
- Froth any remaining milk in your milk frother (is there another name for this contraption?) and pour it on top
- Sprinkle with some cinnamon, and enjoy!
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