Ok, I have to apologize for posting so many coffee related recipes. I keep getting requests for different things and I just can’t say “no.” It really has nothing to do with feeling obligated, it has to do with loving the challenges that are presented to me. Who doesn’t love a good challenge?
Last night I decided to make Pumpkin Pie Spice Syrup. When I posted my Pumpkin Pie Spice latte receipe last weekend, it generated a lot of interest. But, after doing some research, I realized that Starbucks does not follow the same recipe that I posted. While it tastes the same, it is far too time intensive for them to do all of those steps. What I discovered was that they use a special pumpkin pie spice syrup. I guess I should have figured that out, but I never gave it much thought.
The syrup not only makes sense for Starbucks to use, but it makes sense for me to use it too. With how easy it was to prepare, I thought I would give it a try. I threw all of the ingredients together and had fresh, yummy syrup within 10 minutes.
I made myself a pumpkin spice latte this morning using my syrup, and it was very good. It was quite a bit easier than having to follow the other recipe and it tastes the same. The best thing about the syrup is that you can use it for all different kinds of coffees and teas. This would also make a good gift for someone, although it does have to be refrigerated.
It’s supposed to get cold this weekend, so enjoy your pumpkin pie spice drinks and stay warm.
Pumpkin Pie Spice Syrup
Recipe adapted from: Pennies on a Platter
Yield: About 1 1/4 cups syrup
3/4 cup water
3/4 cup sugar
2 cinnamon sticks (or ground cinnamon)
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1-1/2 tablespoons pumpkin puree
Pour the water and sugar into a small saucepan and heat over medium heat, whisking until fully disolved. Whisk in the remaining ingredients and turn the heat to low (do not simmer or boil) whisking frequently.
Using a coffee filter or paper towels, strain the mixture into a bowl or jar. A fine, mesh strainer does not strain out all of the little flecks of spices, so I used both a paper towel and strainer. Place a lid of the syrup and store in the refrigerator.
To make a hot pumpkin spice latte:
Stir together 1 1/2 tablespoons of syrup to each shot of espresso. Add frothed milk and stir to combine.
To make an iced pumpkin spice latte:
Stir together 1 1/2 tablespoons of syrup for each shot of espresso, then add desired amount of cold milk. Serve over ice cubes.
To make a pumpkin spice iced coffee:
Stir together 1/2 cup of milk to 1/2 cup toddy (iced coffee), then mix in 1/4 cup syrup. Serve over ice.
To make a pumpkin spice blended coffee:
Stir together 1/2 cup of milk to 1/2 cup toddy (iced coffee), then mix in 1/4 cup syrup. Pour into a blender, add 2 cups ice and mix until well blended. Optional: Add a teaspoon of white chocolate powder when blending.
Other options: Add a splash to hot coffee, hot chocolate, smoothie, etc.