Saturday, October 1, 2011

Pumpkin Spice Latte

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 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
  1. In a small saucepan over medium-low heat, combine all ingredients
  2. Lightly simmer while stirring often (note: do not bring it to a boil)
  3. Remove from heat after 10 minutes and let cool
  4. When lukewarm, pour the mixture through a fine mesh strainer to remove the solids
  5. 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
  1. In a small saucepan heat the milk until hot (but not to a rolling boil)
  2. 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
  3. Add the pumpkin spice syrup to the expresso and give it a quick stir
  4. Pour the hot milk into the cup
  5. Froth any remaining milk in your milk frother (is there another name for this contraption?) and pour it on top
  6. Sprinkle with some cinnamon, and enjoy!

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