Hello, my name is Nikki, and I’m a pumpkin addict.
You probably think I’ve gone off the deep end. I mean, this is only the third recipe I’ve shared with you since being back and two of the three have admittedly involved pumpkin. I realize that’s a little obsessive, even for me. You’re probably thinking “sheesh, Nikki, I like pumpkin and all, but isn’t there more to fall?”
Sure, I could be baking with apples. Or cranberries. or even acorn squash. And I will. I promise I will.
But not today.
Because today I’m still in pumpkin love.
I can’t help it. I go to the commissary with every good intention of buying other great fall produce. The apples are particularly gorgeous this time of year. The walnuts and pecans look stunning in their bins. But then I see the pumpkins, and I’m smitten.
I’m an unashamed pumpkin obsessive.
But with recipes like this, can you really blame me? I mean, who doesn’t love a good pumpkin spice latte? Or, more importantly, who doesn’t love a good pumpkin spice latte that doesn’t cost $4.55 a pop at Starbucks?
I plan on being in a pumpkin frenzy until about mid-November, so plan accordingly. I’ll throw a few other fall recipes your way, but I’m not going to lie to you and tell you I’m giving up pumpkin. I heard that exasperated sigh. You’ll be fine. Here, have a pumpkin spice latte while you wait.
Homemade Pumpkin Spice Latte
Recipe courtesy of Confections of a Foodie Bride
Active time: 15 minutes
Start to finish: 30 minutes
Makes 2 1/4 cups syrup
For the pumpkin spice syrup
1 1/2 cups water
1 1/2 cups sugar
4 cinnamon sticks or 1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground nutmeg
3 tablespoons canned pumpkin
For a single latte
1 shot of espresso or 2-4 tablespoons very strongly brewed coffee
6-8 ounces milk, heated or steamed until very hot
1-2 tablespoons pumpkin spice syrup (or to taste)
Whipped cream, optional
Caramel sauce, optional
Cook sugar and water in a small saucepan over medium heat until the mixture is completely clear. Whisk in the remaining ingredients and continue to cook for about 5 minutes, stirring frequently. Do not allow mixture to come to a boil.
Allow mixture to cool for 10-15 minutes. Strain syrup through cheesecloth or a fine mesh strainer into a large jar or bottle of your choice. Store in the fridge.
To make the latte, combine espresso with heated milk and 1-2 tablespoons pumpkin spice syrup (add to taste). Top with whipped cream and caramel sauce, if desired.