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.
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.
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.
Ooo, I'm going to have to make up a batch from the little bit of pumpkin puree left from making pies and bread/muffins. I use fresh pumpkins and cook them so there is always a little bit left that I hate to just throw out.
Thanks for posting this! I made it today only without the sugar, and while it doesn't get syrupy exactly without it, the proportions of flavor were great and allowed us to have pumpkin spice latte for the first time since cutting out sugar!
Ooh, I can't wait to make this for my hubby and son...they're pumpkin AND coffee fans. We go through a ton of sugar-free syrups for hot chocolate, too, so I'm definitely going to try the Splenda route... Thanks a bunch!
Wow!! I love the recipe, thanks! However, I was more intrigued by your name Alaska Scratch. I began to read your post and became more intrigued. I live in sunny Laguna Hills, CA., my family is from Anchorage. My father built a cabin on the Kenai, we spend almost every summer there! We Californian's crave Starbucks, the Alaskan' crave Kaladi Brothers...haha, or my cousins own place called RaeRae'a Coffee that is only available in Anchorage.
Cali hugs from, Jackie Gomez
p.s. I will sign up for your blog posts.
Hi Tina, that is an excellent question. I did a little research and found this helpful online discussion regarding making simple syrup out of sugar substitutes. Looks like the best way to go might be to pick up a sugar-free simple syrup and substitute that for the water/sugar in the recipe and go from there. Hope this helps!
@Jgomez416 Hi Jackie! I'm so happy you found me. Laguna Hills is such a great area. I lived all over California - from San Diego to Pasadena, to Bakersfield, to Northern Cal. LOL about Kaladi Brothers. :) I'll have to check out RaeRae's next time I'm in ANC. Thanks so much for stopping by. Keep in touch!