Pumpkin Spice Syrup #Recipe


Happy Friday! I'm pretty excited and feeling pretty good. If you follow us on twitter you know that I wasn't having the greatest day yesterday, I felt sick with a sore throat and body ache pains, but with a couple Hot Toddy's and having a few naps helped a lot. Not to mention me waking up in time for the Dempster's Lunch Twitter party hosted by Mom Central Canada. I had such a good time and was so happy I was one of the winners. 

I love the smell of pumpkin scent anything. I have to admit I had my pumpkin candles out a few weeks before Fall arrived, maybe, because of all the rain we've been having. About a month ago I went to Starbucks and got their Pumpkin Spice Latte, (which is to die for) and thought, I bet there is a recipe online somewhere where I can make my own. And there was, duh, everything is online now and days.

I logged on to FoodGawker as soon as I got home and searched pumpkin spice latte in the search box and found Baker Girl’s amazing and easy Pumpkin Spice Latte Recipe. I have to say I’ve never been more pleased and satisfied with the outcome of something I thought would be so hard to make. Not only was this so easy to make, it was so good to drink and even better to drink the second day when the syrup for the latte get’s to sit in the fridge for a day or two and have all the yummy ingredients pull together.
Below is the recipe, but please be sure to check out better and more beautiful pictures over at Baker Girl’s blog along with a printable recipe.

 
Pumpkin Spice Syrup
Ingredients
1/3 cup pumpkin puree (fresh or canned)
1 cup sugar
1/2 teaspoon vanilla
1 1/4 cups water
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ground ginger

Directions:
1. Combine all ingredients in a saucepan and bring to a boil. Cook over medium heat, stirring occasionally to keep syrup from burning.
2. Let mixture cook together until it becomes syrup-y and begins to coat the spoon (for about 10-15 minutes), then remove from heat.
3. Refrigerate in a heat-proof container. 
To Make Pumpkin Spice Latte:Heat syrup with milk (about 2 cups of milk and 2-3 tablespoons of syrup, depending on how much milk or creamer you want to use and how sweet you want your latte. I used two tablespoons of both creamer and syrup for one cup of coffee and it was perfect). Pour into a blender or whisk until frothy, for about ten seconds (to make it thick and prevent the pumpkin from settling on the bottom). Pour into cup and stir in about 1/2 cup or more of strong, hot coffee.
Have a great weekend!

7 comments:

  1. Oh my goodness, this sounds sinful AND I happen to have some cooked fresh pumpkin in the fridge from making my yummy pumpkin cake earlier this week - will have to try this today!

    I've got 2 sick kiddos with me today too - they would LOVE this!

    Thanks.

    ReplyDelete
  2. Warning, it's addicting, both kids and DH loved it!

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  3. It looked so good!
    I must try to make this at home.

    By the way, I'm your newest follower via GFC from the Thursday Blog Hop.
    Please feel free to visit my blog. Looking forward to seeing you there, and hope you follow back. Thanks!

    http://www.momfashionworld.blogspot.com/

    ReplyDelete
  4. Ooo! Yummy! I've been seeing several fall recipes - And I've been wanting to try one! I'm definitely going to try this; Thanks for sharing :)

    I am a new follower from the Weekend Hoppers Blog Hop :D

    ReplyDelete
  5. Wished I had that latte right now!!

    New follower here.

    Hope you'll FB

    http://mommieagainblog.blogspot.com

    ReplyDelete
  6. Oh my gosh that look delicious! :D


    I am your newest follower on GFC! :)
    I hopped over from the blog hop on Family Approved.

    I would love for you to follow back, & come check out my blog (and giveaways) sometime if you'd like :D

    Sarah Kay
    @ http://magicallifeofmamas.blogspot.com/

    ReplyDelete
  7. Thanks ladies for the lovely comments!

    ReplyDelete

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