On days when the weather is decent I prefer walking to and from work. It’s about 2 miles each way and the fresh air feels nice when you’re cooped up all day. Plus, I consider this my daily exercise…which in all honesty…I need more! The only problem is…I pass no less than 6 Starbucks on my way, including 1 in my building. It takes all my willpower not to spend $$ everyday on bux.
I’ve seen other bloggers make DIY Pumpkin Spice Lattes and of course I really wanted to try too! Kara and I put it on our to-do list this past weekend and I am sooo impressed with the results. I love being able to control exactly what goes into my food/drinks too, I chose the amount of syrup, the amount of coffee and the amount of hot milk and froth. It was exactly what I had hoped!
Even better, I saw Nikki from Pennies on a Platter make her own froth…and since I don’t have a fancy frothing machine…I was equally excited to try this technique. The last thing I wanted to do was top my coffee with whipped cream and immediately feel guilty about it! This DIY froth is definitely a good alternative for those of us that don’t have the luxury of a steamer at home.
Everything came together perfectly with our Pumpkin Spice Latte. The pumpkin spice syrup is delicious and currently sitting in my fridge for coffee every morning, and the froth makes my latte that much more decadent. I really do feel like I’m drinking the $5 ones I fell in love with. Next up for me is a DIY Gingerbread Latte…my favorite seasonal drink.
For the Pumpkin Spice Syrup:
1 ½ cups water
1 ½ cups sugar
4 cinnamon sticks
4 whole cloves
1 teaspoon ground nutmeg
3 tablespoons canned pumpkin
For the Lattes:
½ cup strong brewed coffee
½-1 cup milk (we used skim)
2-3 tablespoons pumpkin spice syrup, to taste
dulce de leche, for drizzling on top (optional)
To make the pumpkin spice syrup, combine sugar and water in a saucepan over medium heat. Stir until sugar is completely dissolved. Whisk in the pumpkin, nutmeg, cloves and cinnamon sticks and simmer for 5 minutes, stirring frequently. Do not let the mixture come to a boil.
Remove from heat and allow the mixture to steep for 10-15 minutes. Strain syrup through a fine mesh strainer and into a large mason jar or container. Set syrup aside.
Pour milk into a mason jar, filling no more than halfway. Secure the lid tightly and shake for 30 seconds. Remove the lid from the jar and microwave on high for 30 seconds.
In a mug, combine strong-brewed coffee and pumpkin spice syrup (to taste). Stir to combine, we added 3 tablespoons of syrup to our lattes. Remove the milk from the microwave and use a spoon to hold back the foam. Pour the hot milk into the coffee mug. Scoop the foam on top. Drizzle with dulce de leche, if desired.
Store remaining pumpkin spice syrup covered in the fridge for up to a month.