I have a teeny, tiny, miniscule, problem.
I’m like, totally, obsessed with Starbucks. Their drinks are delicious, the atmosphere is warm and inviting, the drive through is just way too freakin’ convenient and I have a thing for buying $15 coffee mugs.
So, basically, I’m hooked.
I have the gold card, a million travel mugs and coffee cups and of course, the Starbucks app that makes it way too easy for them to deduct funds directly from my bank account. It’s becoming an issue.
Now, this is enough of a problem during the spring and summer months, when I live on Double Shots on Ice and Passion Tea Lemonade. However, when fall rolls around? I’m a write off. Pumpkin Spice Lattes? C’mon!
I still can’t decide if their recent addition of the abbreviation “PSL” makes it more or less cool.
Probably less, but I don’t even care. I swig that sweet nectar like nobodies business.
Unfortunately, my butt and my bank account were begging me to quit. Instead I came up with a make at home recipe that is a little lighter on the ol’ calories and a lot lighter on the ol’ debit card.
In an attempt to make it extra easy to make at home, I actually just used very strong brewed coffee, as opposed to espresso, in this recipe. Mainly because not everyone would have an espresso machine at home, while pretty much everybody has a coffee machine. If you are a person that does not have a coffee machine, I have one question for you: how do you live?
Of course you can use a shot of espresso if you have access and/or are all fancy like that.
Okay, here’s how you make it:
Pumpkin Spice Latte:
Total time: 10 minutes
Total time where you actually have to do things: 5 minutes
What you need:
- 1 cup 1% milk, or you can use skim if you’d like.
- 1 tbsp pumpkin spice syrup (recipe below)
- 1/4 cup very strong brewed coffee (hot)
- Sprinkle of cinnamon for topping
In a small pot over medium high heat, warm the milk until steaming, about 5-6 minutes. Do not allow the milk to boil. Once the milk is heated, grab a whisk and begin whisking the milk to make it frothy. You can also use one of those nifty little milk frothers, which I would suggest picking up if you want to make frothy lattes at home on the daily. Once the milk is frothed to your liking, grab a big coffee mug and add the pumpkin syrup, followed by the coffee. Pour in the steamed milk, making sure to top it off with some of that luscious foam. Sprinkle the top with cinnamon and enjoy!
Homemade Pumpkin Spice Syrup:
Makes just over a cup of syrup (enough to make 16 lattes!)
- 1/2 cup pumpkin puree
- 1/2 cup water
- 1/2 cup sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp mace
In a small saucepan over medium high heat, add the pumpkin puree, water and sugar. Cook until the sugar dissolves, and the mixture comes to a boil. About 5-6 minutes. Add the cinnamon, nutmeg and mace, and stir to combine. Allow the spices to steep in the syrup for about 2-3 minutes and then remove the pot from the heat. Pour the syrup into a heatproof bowl or measuring cup and allow to cool completely. Once it is cooled you are ready to use it in your favorite fall beverage and you can store the leftover syrup in a sealed mason jar. It will keep in the fridge for a week or two!
I hope you all enjoy this recipe! Please comment below if you have an idea of a recipe you would like me to re-create!