September 9, 2012 | 10 Comments »
It’s that time of year when everyone runs around bragging about how awesome pumpkin spice lattes are leaving me frowning and secretly hating. There are LOTS of pumpkin spice latte recipes out there. Some are good, but I’ve found that most are flat out horrible. There’s nothing worse than taking a sip of a bitter coffee beverage when you’re expecting to taste something creamy and sweet with just the right amount of spice. And let’s not forget the pumpkin flavor! So this year I started the hunt for the perfect pumpkin spice latte recipe early. When I stumbled upon this recipe, I knew right away it had to be great. I’ve tried many of her recipes and have never had a problem. This time was no different. Now while the original recipe is great, it still wasn’t exactly what I was looking for. So I did some tinkering and ended up with something I’m extremely satisfied with.
Makes: 10 oz
- 1 cup water
- 1 cup sugar
- 1/4 cup pumpkin puree
- 1 1/2 tsp pumpkin pie spice
- 1 tsp pure vanilla extract
Combine the first 4 ingredients in a medium saucepan on medium-high heat. Bring to a boil. Lower heat to a simmer and continue to cook for 5 minutes whisking frequently. Remove from heat and cool completely. Strain mixture (I used a fine mesh strainer). Stir in vanilla extract. Store in fridge until ready to use.
To make the iced latte shown above I filled a 16 oz mason jar half way with ice, added 2 tbsp pumpkin spice syrup, 3 oz prepared espresso (I used instant), 6 oz unsweetened coconut milk, and topped it off with coconut milk whipped cream and pumpkin pie spice.
I currently have a mason jar full of pumpkin spice syrup and another full of prepared espresso so that I can whip up a latte in seconds! I don’t play when it comes to my caffeine. Besides, something tells me I’m going to need it tomorrow morning. Enjoy your Monday, everyone!