Pumpkin Spice Syrup
We all know and LOVE the famous Pumpkin Spice Lattes from Starbucks. We wait patiently all year to spend $5 or more on a drink that costs about $.5 to make…Hmmmm. I don’t like that math so much, PLUS I am paying that much money for something that has all kinds of crap in it when I could make it for pennies myself and know what it has in it and actually make it pretty close to almost good for you *wink wink*. Yes it does still have sugar in it…. Personally, I don’t like sweet coffee. If I am in the right mood (like holiday shopping) I can handle it, but normally I prefer no sugar (just lots of cream!) so making my own syrup, I can control the amount of sugar. You can certainly make yours sweeter if you prefer.
Pumpkin Spice Latte
Mmmm, don’t you just want to dive in? Would you believe I make mine with fresh goat milk? No worries, it tastes the same as cow, super tasty.
So I have been enjoying my pumpkin spice lattes for about a week now, in the comfort of my own home for way less than the average Starbucks customer (and I use better coffee… so there… I am a total coffee snob, it comes from growing up in Western Washington).
- 4 tablespoons pureed pumpkin
- 1 cup granulated sugar
- 2 cups water
- 2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- Place all the ingredients in medium saucepan over medium heat, stir until sugar is dissolved.
- Bring the mixture to a boil and then reduce the heat to low and simmer until thick and syrupy. Keep a close eye on it and stir often to prevent burning.
- Once thick, pass through a fine mesh strainer to remove all the 'stuff'.
- Bottle it up and use it!
Thanks for the recipe (ever so slightly adapted): http://www.savvyeat.com/improved-coffee-shop-pumpkin-syrup/
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