Today was 73 degrees and I put on a long sleeve dress and my tall dark brown boots and was as happy as a clam that fall was making its way to Boise. I seriously live for fall-I love fall decor, college football, carving pumpkins, and anything pumpkin flavored, especially pumpkin coffee.
Last year I eagerly awaited for the Pumpkin Spice Latte to return to Starbucks, happily ordered one before the weather really agreed with me that fall was here, and realized that I actually didn't really LIKE the PSL. It tasted like a cup full of sugar and chemicals. Have you seen this graphic? If you haven't, I am sorry if I just ruined these popular drinks for you!
I am not one of those people that ONLY consumes organic food/coffee or eats vegan, but this graphic still prompted me to look into making a homemade version of this drink. Now that fall is basically back and I can commence eating, drinking and baking pumpkin flavored everything, I decided to give a it a try, minus chemicals and plus some actual pumpkin. It was surprisingly easy, yet delicious, and I am sure its way less calories and WAY better for you!
3/4 cups water
1/4 cup canned pumpkin
1 teaspoon cinnamon
1/2 teaspoon nutmeg
A pinch (or two) of cloves
Whip Cream for topping (optional)
1. Heat brown sugar and water over stove until sugar is dissolved, and then turn the heat to low.
2. Add the rest of the ingredients and simmer for five minutes
3. Strain mixture over a mesh or very fine (small hole) strainer
4. Use a milk frother or steamer to steam/froth your milk. We use a frother from Starbucks, but I've also used a really great Nespresso frother. If you don't have one, you should, but you can also just heat your milk over the stove.
5. Brew a cup of coffee. My favorite way to brew coffee is with a pour over, but any way will work.
6. Add in your steamed/heated milk to your coffee, and about 3-4 tablespoons of the syrup you just made. You may add more or less depending on how sweet you like your coffee.
7. Top with whip cream if you want-and sprinkle cinnamon and nutmeg on top.
8. Store left over syrup in a airtight container in the fridge so you have it all week for your coffee in the morning!
Tell me-are you a pumpkin spice latte fan? Have you ever made your own at home?