Weather: 27 degrees, dark. Patches of fog.
What I’m listening to: George Winston, Autumn

Anyone who knows me well knows I love Starbucks. I especially love Starbucks in the fall and winter, when the weather is chilly and the coffee is hot and seasonal. In California, I grew very accustomed to a Starbucks drive thru on every corner and being able to zip through with all three of my kids in the car.

Pumpkin Spice Latte Syrup via Alaska from Scratch

Now that we live in Alaska, there are only a couple of Starbucks on the entire Kenai Peninsula. The nearest one is approximately 30 minutes away. As soon as school started and the trees began to turn, I was craving a Pumpkin Spice Latte. I was thrilled when I found this syrup recipe that I could make and store at home. And every afternoon, I switch on my espresso machine and enjoy one delicious, steaming, homemade Pumpkin Spice Latte.

As a bonus, you can also use this syrup to make fabulous homemade Pumpkin Spice Coffee Creamer, too!

Pumpkin Spice Latte Syrup


Adapted from [Annie’s Eats|]

  • 1½ cups water
  • 1½ cups sugar
  • 4 cinnamon sticks
  • 1 tsp. ground nutmeg
  • ½ tsp. ground ginger
  • ½ tsp. ground cloves
  • 1/4 cup pumpkin puree

Combine the water and sugar in a medium saucepan and heat over medium-high heat, stirring occasionally, until the sugar has completely dissolved.

Toss in the cinnamon sticks and whisk in the remaining spices and the pumpkin puree. Continue to cook for about 5 minutes, stirring frequently.

Remove from the heat and allow to cool for 10-15 minutes. Remove cinnamon sticks (or strain through a fine mesh strainer).

Store in the refrigerator.

To make a pumpkin spice latte: combine 2 ounces of hot coffee or 1 shot of hot espresso with 6 ounces of steamed low-fat milk. Stir in 2 tablespoons of pumpkin spice syrup. Taste and adjust amounts accordingly. Top as desired with freshly whipped cream or a dash of cinnamon and nutmeg.


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