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Pumpkin spice latte with coffee
Ingredients
Pumpkin Spiced Syrup
- 1/2 cup pumpkin puree
- 1 cup water
- 1/3 cup brown sugar
- 2 tsp cinnamon ground
- 1 tsp Dry Ginger ground
- 1 tsp Cloves ground
- 1/2 tsp Nutmeg ground
Pumpkin Spice Latte with coffee (2 servings)
- 1-1/3 cups milk
- 2/3 cup pumpkin spiced syrup
- 1 espresso
- whipped cream
Instructions
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Combine all ingredients in a saucepan and bring to a boil.
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Cook over medium heat, stirring occasionally to keep syrup from burning.
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Let mixture cook together like syrup and begins to coat the spoon (for about 10-15 minutes), then remove from heat.
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Refrigerate in a heat-proof container.
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The syrup will thicken a bit in the refrigerator, but will become syrup again when heated.
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Heat milk until warm and mix with pumpkin spiced syrup and espresso. Mix well until the coffee is distributed well. Serve hot topped with milk foam or whipped cream.
Recipe Notes
It is suggested to use the syrup after 2 days when all the spices have meld and give a wonderful flavour. The Pumpkin spice syrup can be stored for up to a week in the refrigerator.
Recipe idea based on a proposal by Flavours of USA & Canada.