October 10, 2011
As with the autumn spice latte, the pumpkin spice latte is one of my favorite seasonal drinks. I could put pumpkin in just about everything in the autumn – it’s just so naturally delicious. This drink is no exception! To make this latte, you will need pumpkin spice simple syrup (recipe below), espresso or strongly-brewed coffee, and steamed or frothed milk. Makes 2 servings.
– 1/2 cup sugar
– 1/2 cup water
– 2 tablespoons canned or fresh pumpkin puree (not pumpkin pie filling!)
– 1 tsp pumpkin pie spice OR a combination of cinnamon, ginger, nutmeg, allspice, and cloves – what ever is available in your cupboard
– 2 tsp vanilla extract
– 2 shots of espresso OR 6 ounces of strongly brewed coffee
– 6 ounces of nonfat milk (or soymilk, or other dairy substitute)
Start with the pumpkin spice syrup. Combine the sugar and water in a small saucepan. Bring to a boil on medium-high heat, stirring often. Once it reaches a boil, add the vanilla extract; continue to boil for one minute.
Remove from heat, add pumpkin puree and spices; stir. Let it sit in the saucepan while you brew the espresso or strong coffee.
Brew espresso as according to your machine, or use a very strongly brewed dark roast coffee. Steam and froth your milk or milk substitute. If you would like more information on brewing coffee and steaming milk for specialty drinks, see this previous post on Going Home to Roost.
Pour the espresso into two mugs.
Add 1/4 cup (or more or less, depending on your taste) of pumpkin spice simple syrup to your espresso. Add steamed milk, and top with foam from the frothing process.
My steam wand is currently broken, so I can steam, but not get the foam (otherwise this drink would be topped with a pillowing layer of foamy goodness). You can also top with whipped cream and a sprinkle of cinnamon for a real treat!