Pumpkin Spice Latte for ANY day!

It is Fall, and once it is fall, I FALL for all things Pumpkin (yes, I just went there).  And so, I end up giving WAY too much money to Starbucks.  WAY too much.  Not today.  And not anymore.  Make your own pumpkin spice syrup (containing ACTUAL pumpkin, not just pumpkin flavor) and say goodbye to Starbucks!  (Thanks Bakergirl)

 

Pumpkin Spice Syrup for Homemade Pumpkin Spice Lattes

1/3 cup pumpkin puree (fresh or canned)

1 cup sugar (I used Stevia and Agave Nectar instead of sugar)

1/2 teaspoon vanilla (I used WAY more)

1 1/4 cups water

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1/4 teaspoon ground ginger

Combine all ingredients in a saucepan and bring to a boil. Cook over medium heat, stirring occasionally to keep syrup from burning. 

Let mixture cook together until it becomes syrup-y and begins to coat the spoon (for about 10-15 minutes), then remove from heat.

Refrigerate in a heat-proof container. The syrup will thicken a bit in the refrigerator, but will become syrup-y again when heated. 

To make pumpkin spice latte, heat syrup with milk (about 2 cups of milk and 2-3 tablespoons of syrup, depending on how much milk or creamer you want to use and how pumpkin-y sweet you want your latte. I usually use about 2 tablespoons syrup + 2-3 tablespoons of heavy cream to cut down on the sugar.). Pour into a blender or whisk until frothy, for about ten seconds (to make it thick and prevent the pumpkin from settling on the bottom). Pour into cup and stir in about 1/2 cup or more of strong, hot coffee.

I just added the syrup to my coffee along with my cream.  Yum.