So, this past weekend I decided to finally give into my cravings, and I headed on over to Starbucks for a pumpkin spice latte. I ordered a short latte with soy milk and was shocked by the $5 price tag. Well, I was so bitter the entire time I was drinking it that I didn’t enjoy it one bit. How’s that for annoying. As soon as I was done, I vowed never again, and knew this was soon to be made in my kitchen for just pennies, and taste a whole lot better.
Now I know there are tons of great recipes all over the blogosphere for DIY pumpkin lattes, but I wanted mine to be a little different. While most are made with white sugar in order to make the simple syrup, I wanted to use agave because it has a lower glycemic index than white sugar. I also wanted to pump up the pumpkin flavour, because I’m sure you’ve noticed, I LOVE pumpkin. And I must say, like most things, it tastes even better when it’s homemade, and best of all you can save a whole lot of money. And that’s good enough for me!
DIY Pumpkin spice latte packed with pumpkin flavour.
- 2/3 cup agave
- 1 cup water
- 6 tablespoon pure pumpkin puree
- 2 cinnamon sticks
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- In a small saucepan, combine the agave, water, pumpkin puree, and spices, and bring to a boil. Reduce heat to a simmer, and heat the syrup for about 5 additional minutes, stirring occasionally. Remove from heat, and allow to sit at room temperature for about 10 minutes.
- Line a jar with cheesecloth, and pour the syrup through. You will probably end up with some pumpkin that doesn't go through the cloth, and that's okay. Just give it a little squeeze to get out the rest of the syrup and then discard.
- Store the syrup in the fridge up to 1 month.
- To a cup or mug, add in 2 tablespoons pumpkin syrup (or adjust to taste), about 1 1/2 ounces espresso or very, very strong coffee, and about 1/3 cup heated or steamed milk. Top with whipped cream (a must) and a dusting of cinnamon.
For this latte I used espresso, but if you don't have a machine feel free to use very strong coffee. If using coffee, I would probably increase the amount. Adjust the amount of syrup used in your latte to your taste. (2 tablespoons worked for me)