Do I really have to type up a description for this one after tagging it with such a long title? 🙂
It’s that time of year again when everyone is talking about the Pumpkin Spice Latte. If I’m not the only food blog you read (at least I’m hoping you’ve discovered all of those other fabulous blogs out there) then I’m sure you have come across recipes for a homemade version already. But, what if you do not like the pumpkin spice lattes, yet would still like to enjoy a homemade pumpkin spice drink?
If you only take notice of one sentence in this entire post, please read this: This pumpkin spice syrup is not reserved solely for pumpkin spice lattes. It’s true! If you do not like lattes, or coffee drinks – or you prefer cold drinks over hot, whatever your preference, you can probably find use for this syrup. (Unless, of course, you do not like pumpkin spice drinks, then go ahead and click on out of here!) 😉
The first use I made out of the pumpkin spice syrup was adding it to my homemade iced coffee. The iced coffee brew is already strong enough, so adding equal parts milk, toddy (iced coffee) and then about 1/4 cup syrup is all I needed! Served over ice cubes, it was the perfect kick-start to my morning! The next day, at the advice of a friend, I mixed the same concoction up in my blender for a pumpkin spice blended coffee drink.
Use this syrup as you wish. Go ahead and create your own homemade version of Starbucks’ favorite treat, blend it into your iced coffee, stir it into a glass of milk or throw a splash of it in some white hot chocolate. If you get even more creative, let me know how you end up putting this divine syrup to use! But, most of all…enjoy!!
Pumpkin Spice Syrup for Hot and Cold Coffee or Non-Coffee Drinks
- 1 1/2 cups water
- 1 1/2 cups sugar
- 4 cinnamon sticks
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 3 tablespoons pumpkin puree
Heat the water and sugar in a medium saucepan over medium heat, stirring until the sugar is fully dissolved. Use a whisk to stir in the remaining ingredients. Turn down the heat to medium-low and cook for about 6 minutes, stirring frequently. Try not to let the mixture come to a boil.
Place two thick paper towels on top of each other into a fine mesh strainer set over a large measuring cup. Strain the syrup through the paper towel lined strainer. (Cheesecloth and coffee filters work well here, too.) Pour the strained syrup into a storage bottle with a lid and keep in the refrigerator.
To make a hot pumpkin spice latte:
Stir together 1 1/2 tablespoons of syrup to each shot of espresso. Add frothed milk and stir to combine.
To make an iced pumpkin spice latte:
Stir together 1 1/2 tablespoons of syrup for each shot of espresso, then add desired amount of cold milk. Serve over ice cubes.
To make a pumpkin spice iced coffee:
Stir together 1/2 cup of milk to 1/2 cup toddy (iced coffee), then mix in 1/4 cup syrup. Serve over ice.
To make a pumpkin spice blended coffee:
Stir together 1/2 cup of milk to 1/2 cup toddy (iced coffee), then mix in 1/4 cup syrup. Pour into a blender, add 2 cups ice and mix until well blended. Optional: Add a teaspoon of white chocolate powder when blending.
Other options: Add a splash to hot coffee, hot chocolate, smoothie, etc.
Source: Adapted from Cook Like a Champion