I'm sure some of you are like me, you can't wait to get your first Pumpkin Spice Latte from Starbucks as soon as it's available on the menu. It doesn't matter that it's not that chilly out or that the leaves are still green. You have been waiting all summer for this. However, a couple days later, you go back for your second PSL since the temperature dropped 2 degrees, and that's really when it should be savored. They cycle repeats as autumn rolls in for real and before you know it, you're going everyday. This fall, break the tradition, make them at home! Use this opportunity to make them a little healthier, support your community by using local coffee or local milk. Better yet, go dairy free and use almond milk.
I came across this recipe last year and it's great to help save a buck but also to have it on hand so you can enjoy your PSL while still in your pjs at home, watching The Mindy Project. Better yet, since you have saved money and made more than enough for one, invite a friend to come share this moment with you.
Note: I also use less sugar, and half it with brown sugar, but it's just personal preference.
1 1/4 cup Water
1 1/4 cup Sugar
1/3 cup Pumpkin Puree
1 1/2 tsp Cinnamon
1 tsp Nutmeg
1/2 tsp Cloves
1/2 tsp Ginger
Simmer water and sugar in a pan over medium heat, stirring occasionally, until sugar dissolves.
Add spices and the pumpkin and continue to simmer for 10 minutes, stirring often. Remove from heat and strain through cheesecloth or strainer.
Allow the syrup to cool, then refrigerate in an air tight container.
Heat milk in microwave for 1 minute.
Froth with blender or whisk.
Put syrup in bottom of cup and top with coffee and frothed milk.