Pumpkin Spice Latte Coffee Syrup Food

PUMPKIN SPICE COFFEE SYRUP

Steps:

• Mix water and sugar in a saucepan. Bring water to a boil, reduce heat to medium-low, and cook, stirring regularly, until sugar is dissolved completely into a simple syrup, about 5 minutes.
• Stir 6 tablespoons pumpkin pie filling, cinnamon sticks, nutmeg, ginger, cloves, vanilla extract, and pumpkin pie spice into the syrup. Bring liquid again to a simmer and cook until the syrup is well-spiced, 8 to 10 minutes.
• Strain the mixture through a sheet of cheesecloth. Return liquid to the saucepan over low heat.
• Stir sweetened condensed milk and remaining 2 tablespoons pumpkin pie filling into the spiced syrup and cook, stirring regularly, until the pumpkin dissolves into the liquid, about 5 minutes.

HOME-MADE PUMPKIN SPICE LATTE SYRUP

Steps:

• Combine all ingredients in a saucepan and bring to a boil.
• Cook over medium heat, stirring occasionally to keep syrup from burning.
• Let mixture cook together like syrup and begins to coat the spoon (for about 10-15 minutes), then remove from heat.
• Refrigerate in a heat-proof container.
• The syrup will thicken a bit in the refrigerator, but will become syrup again when heated.
• Heat 3-4 tablespoons syrup with 2 cups milk in microwave (adjust milk depending on pumpkin flavor desired)
• 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 1/2 cup of the pumpkin spice mixture into a large mug.
• Top it off with strong, hot coffee.
• Add some whipped cream, a drizzle of caramel sauce, and a pinch of cinnamon.
• Store the rest of the latte mixture in the fridge for up to a week, sealed. Shake before using.

HEALTHIER HOMEMADE PUMPKIN SPICE LATTE & COFFEE SYRUP

Steps:

• Add all ingredients to a small saucepan over medium-high heat. Cook, stirring occasionally, until the mixture begins to boil. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat and let sit for another 10 minutes.
• Place a fine-mesh sieve over a bowl or large jar and strain syrup. Discard solids. Pour into an airtight storage container and transfer to refrigerator. Contents may settle, so just give it a quick shake before enjoying pumpkin spice deliciousness in your morning coffee or latte. I like 2-3 tablespoons of syrup stirred in to each cup, but you may prefer more or less. Make it your own!

PUMPKIN SPICE SYRUP (FOR COFFEE OR TEA)

Steps:

• Mix first 5 ingredients in a 1 quart saucepan and bring to a boil.
• Reduce heat and simmer for 10 minutes, stirring often; cool completely.
• Strain in a coffee filter or a strainer lined with cheesecloth.
• Add 2 teaspoons vanilla extract, after it has cooled completely, if desired.
• Pour into an air-tight bottle or jar and store in the refrigerator. Keeps for 1-2 weeks.

STARBUCKS PUMPKIN SPICE LATTE (COPYCAT)

Steps:

• In a small saucepan, stir pumpkin puree into milk.
• Add vanilla syrup and pumpkin pie spice.
• Heat gently, continuing to stirring occasionally just until steaming and foam begins to appear.
• Pour pumpkin flavored milk into a tall mug and pour espresso over.
• Top with whip cream and a dash of pumpkin pie spice.
• Note: If you like it slightly sweeter; add a bit of vanilla flavored coffee cream.