Pumpkin Spice Syrup and Latte

I created this set of recipes for my previous recipe website, and this recipe dates back to 2015. It was part of a series, “The Natural Barista,” and I feel like these recipes deserve a second look.

Most latte/coffee syrups use shelf-stable preservatives, and this version also includes real pumpkin. If you like a PSL, you will love having it made fresh.

Pumpkin Spice Syrup

Ingredients:

• 1½ cups water
• 1½ cups sugar
• 4 cinnamon sticks (about 4″ long each)
• 1 tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ¼ cup pumpkin purée

Directions:

Add the water, sugar, and cinnamon sticks to a tall saucepan. Heat over medium heat, stirring, until the sugar dissolves. Add the remaining spices and pumpkin; stir. Cook for 5 minutes more, stirring often; do not let it boil.

Let cool for 30 minutes, then strain through a jelly strainer bag. Transfer to a glass storage container, seal, and refrigerate. A tall olive oil bottle with a pour spout works great.

Use within a week for best results.

If you would like to make it more shelf-stable (to have for all of fall), leave the pumpkin out.

Note:

Don’t press hard on the jelly bag, or too many solids will pass through. I rest my bag in a fine mesh strainer over a bowl. Discard the pulp and cinnamon sticks left in the bag.

Pumpkin Spice Latte

Ingredients:

• 2 to 3 Tbsp pumpkin spice syrup
• Milk of choice
• 2 shots espresso
• Whip cream, if desired (real dairy or non-dairy alternative)
• Pumpkin spice blend, for topping

Directions:

For a grande (16 ounces) latte, steam about 1½ cups of milk to the desired temperature. I go for about 170° personally. You may prefer 165 to 180, but know that dairy milk will scorch if you go over 180.

Pour the syrup into the mug, add about half the milk, and pour the shots.

Add the shots down the center of the mug, then top with the remaining milk. Decorate the top as desired.

Notes:

When using non-dairy milks, use unsweetened milk for best results. Almond often steams easiest, with little carry-over taste. I find that soy fries on the steaming wand, so have a wet towel ready to wrap around it when you pull the wand out of the pitcher.  Rice tends to be watery; coconut is delicious but has a very pronounced flavor when warm.For oat milk, use only unsweetened, and avoid any with added thickeners.

As always, if you drink dairy, whole milk tastes and froths best.

I realize, of course, that not everyone has an espresso machine on hand. I was a barista in my 20’s for 9 years. This is the machine we run on: Breville BES870XL Barista Express Espresso Machine. No, it isn’t cheap. It runs beautifully – and is pretty user-friendly (also easy for the non-barista to master).

So…the other thing is, yes, you can warm milk in a saucepan and use double-strength brewed coffee (or use Instant Espresso made up). Please consider an espresso machine if you love lattes. Find a barista who is nice, and ask them to teach you the basics. I did this for many customers. Once you learn how…next thing you know, you’ll have a showcase machine and all the tools to go with it. And a tip jar on your counter! Your machine will pay for itself quickly if you are a daily drinker! If you make 1 latte a day, it is over $5 a day now, often up to $7!

~Sarah