DIY Starbucks Pumpkin Spice Latte. Made at home for 40¢ a cup!
From the minute the first leaf turns orange, people start going bonkers with the impending arrival of Pumpkin Spice (well, everything). Starbucks has managed to corner the market on this crack in a cup, and let’s just say they’re not giving it away.
This recipe, nabbed from Good Housekeeping, gives you the instructions on making the pumpkin spice syrup (the necessary sweet nectar to all flavored hot beverages). The recipe makes about 4 cups of syrup and depending on how much you use, this could last you anywhere from 32-64 lattes. PLUS, it keeps in the fridge for up to a month. SWEET.
COPYCAT PUMPKIN SPICE LATTE
MAKES: 4 cups syrup (32 to 64 lattes)
FOR THE SYRUP:
• 2 cups granulated sugar
• 2 cinnamon sticks
• 2 teaspoons pumpkin pie spice
• 1/4 cup canned pure pumpkin
FOR THE LATTE:
• 8 ounces whole milk
• 4 ounces strong brewed coffee or espresso
• Whipped cream and pumpkin pie spice, for garnish (optional)
1. Prepare the syrup: Bring the sugar and 2 cups water to a simmer in a medium saucepan over medium heat, whisking, until the sugar dissolves. Add the cinnamon sticks, pumpkin pie spice and pumpkin. Simmer, whisking occasionally, about 5 minutes. Remove from the heat. Set aside 5 minutes, then strain twice through a fine-mesh strainer into an airtight container. Refrigerate until cool. Store in the refrigerator for about 1 month. You’ll end up with about 4 cups total.
2. For each latte: Microwave the milk on High about 1 minute or until very hot. (Transfer to a blender and blend 20 seconds for extra frothy milk, if desired.) Put 1 to 2 tablespoons pumpkin spice syrup in the bottom of a mug. Top with the coffee and warm milk. Garnish with whipped cream and pumpkin pie spice, if desired.