HAPPY PUMPKIN SEASON, and one of my favorite parts of the season is baking at home on overcast days, like this one. I love to incorporate pumpkin into everything during this time of year (bread, muffins, soup, and of course coffee!) and I was so excited to find Starbucks Pumpkin Spice Latte Recipe, and to make it at home to share with all of you!
I’ve laid out the ingredients that you’ll need below, but please note you will also need a mocha pot or espresso machine to make the recipe, and you will also need cheese cloth.
First, I started by combining the 1 1/2 cup sugar and the 1 1/2 cup water in a saucepan, and bringing it to a simmer. Once the sugar dissolves, add cinnamon sticks, ground cloves, ginger, nutmeg, and pumpkin puree. Let it simmer for 20 minutes. Make sure the heat is not on too high! The smells are amazing, and make the entire house smell like Fall. mmm, can’t you just smell it through the screen?
After 20 minutes, remove the mixture from the heat, and immediately strain it over a cheese cloth. Be patient, it takes a bit to strain through! After it seems like it mostly strained, lift up the cheese cloth and let the remainder drip through it. Voila!! You’ve got your pumpkin spice syrup, and you can keep it for 7 days in the fridge!
Next, let’s make the pumpkin spice latte! To prep, first froth your milk (I used my SMEG milk frother), and brew your Starbucks Espresso Roast. Next let’s assemble! Step 1 is to add the pumpkin spice syrup into a mug, and then pour the hot espresso over the top. Stir them! Next, fill the mug with the frothed milk to about 3/4 full. Top with whipped cream and some pumpkin pie spice!
I wanted to also note that I make this with both whole milk and also with almond milk. It doesn’t froth as well, but it still gets the job done, if you’re vegan and still want to make this recipe! Enioy, and please tag me in any posts if you make the recipe!!
Thanks to Starbucks for sponsoring this post, as always all opinions are my own!