The Best Homemade Pumpkin Spice Latte
Ingredients:
For the pumpkin spice syrup
- 1 cup sugar
- 1 cup water
- 3/4 cup pumpkin puree
- 2 cinnamon sticks
- 5 whole allspice
- 5 whole cloves
- 1 inch fresh ginger, peeled and cut into slices
- 1/2 teaspoon grated, fresh nutmeg
For the pumpkin spice latte
- 1-2 tablespoons pumpkin spice syrup*
- 2 shots of espresso or 2 ounces of strong brewed, hot coffee
- 1/2 cup milk of your choice*
- Whipped cream and fresh grated nutmeg, for topping
For the whipped cream*
- 1 cup heavy whipping cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract or vanilla bean paste
Instructions:
For the pumpkin spice syrup
- Combine the sugar, water and pumpkin in a small saucepan over medium low heat.
- Bring slowly to a boil, stirring to combine and dissolve the sugar. Let the mixture boil for 5 minutes.
- Remove from the heat and add the spices. Let steep for 10 minutes or longer if you want a stronger flavor.
- Strain the syrup into a jar or glass bottle and let cool for a few minutes before storing, covered in the fridge. Syrup will keep in the fridge for up to 3 weeks.
For the pumpkin spice latte
- If you have an automatic espresso machine, use the latte function to make your latte. If you don't, heat up the milk in a saucepan on the stove for a few minutes until it is starting to steam. Don't let it come to a boil, or it will curdle.
- Remove milk from the heat and use a milk frother to froth the milk until it is foamy. If you don't have a milk frother, transfer the milk to a sealed jar and shake it as hard as you can for 30 seconds.
- Pour the steamed and frothed milk over the espresso or hot coffee in a mug.
- Add as much pumpkin spice syrup as you like.
- Top with whipped cream and some fresh grated nutmeg to serve.
For the whipped cream
- Whip the heavy cream with a mixer with a whisk attachment until soft peaks just start to form.
- With the mixer running on low, slowly add the sugar and vanilla. Turn the mixer back up to medium high and whip until stiff peaks form.*