| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 2 servings |
Ingredients
- 1 cup whole, 2 percent or skim milk
- 1 or 2 shots hot espresso per latte (depending on your preference)
- 2 tablespoons Pumpkin Spice Syrup, recipe follows
- Cinnamon or pumpkin pie spice, for garnish, optional
- 1/3 cup pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
Instructions
- Special equipment: a milk frother
- Bring the milk to a simmer over low heat. Froth the milk using a milk frother or a whisk. Combine the espresso shots and a tablespoon of Pumpkin Spice Syrup in 2 large coffee mugs and stir half of the milk into each. Sprinkle the tops with spice, if desired. Drink immediately!
- Combine the pumpkin puree and pumpkin pie spice in a small saucepan over medium heat and cook until the mixture thickens slightly and the spices become fragrant, about 3 minutes.
- Combine 2 cups cold water and the granulated and brown sugars in a medium saucepan, bring to a boil over high heat and cook, whisking occasionally, until the mixture thickens and reduces slightly, about 5 minutes.
- Reduce the heat to low, whisk in the spiced pumpkin puree and cook, stirring occasionally for 10 minutes. Do not allow the mixture to boil after you add the pumpkin or the syrup will become cloudy (even after straining.) Remove from the heat and let the mixture cool for 10 minutes.
- Place a mesh strainer over a medium bowl and line the strainer with several layers of cheesecloth. Pour the mixture through the strainer and let it strain slowly into the bowl. Add the vanilla extract to the syrup and transfer to a container with a tight fitting lid. The syrup will last 1 month stored in the refrigerator. Makes about 1 1/2 cups; leftovers can be refrigerated for 1 week.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 602 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 148 g |
| Dietary Fiber | 2 g |
| Sugar | 143 g |
| Protein | 5 g |
| Cholesterol | 2 mg |
| Sodium | 82 mg |
Reviews
The syrup is fall spice creamy and not too sweet! Perfect!
This was not worth the time, it’s not good! I thought it could be me so I made a cup for my husband and he didn’t like it either.
I have made vanilla syurp and Ginger bread syurp for years. My daughter wanted pumpkin so after checking rating I choose this one. That and I have had great luck searching food network. I only used the recipe for the syurp. Generally, it tasted fine. I will increase the brown sugar next time I try this recipe. I want to use less syrup and have more concentration of spice, but still make it sweet. This coffee is dessert. I whipped the whole recipe up in one pan, mixing together everything except the vanilla, which I added at the end. I brought everything to a simmer. Sugar dissolved. I took it off the heat and let the ingredients mingle for 15 minutes. I used a fine mesh, metal strainer, pour syurp through little at a time into a pouring bowl. I occasionally rinsed the strainer. Syurp will not be as clean but it doesn’t affect the drink. Recipe could use a little fine tuning but it is not bad.
I’ve tried other pumpkin spice recipes. They didn’t work, but this was easy and turned out perfectly!
I just tried making this syrup after watching the show and I give it a thumbs up! It tastes great and the flavor of the pumpkin is well balanced with the sugar and other spices. The syrup is easy to make and straining it creates a nice smooth texture. I did not have cheesecloth on hand, so I used a tea strainer instead, which worked just as well. I have used Starbucks Pumpkin Syrup for years but they only offer it in a large and I am the only coffee drinker in my house, so the syrup would spoil before I could use it all. The Starbucks syrup also contained high-fructose corn syrup and I much prefer using regular brown and white sugar that this recipe calls for. This one is a keeper!