Recipe | Homemade Pumpkin Spice Lattes
October 23, 2013
Pumpkin spice lattes. The official sign of autumn. Imagine my surprise after moving to Germany - land of seasonal eating that it is - that this seasonal treat did not exist. Pumpkin soup. Pumpkin pasta. Pretty much every savory pumpkin concoction out there, but no sign of that ubiquitous American fall beverage. It even took German Starbucks until this year to realize the huge gaping hole in their holiday flavor line-up before I was able to get my first store-bought pumpkin spice latte in years. I can only hope that means eggnog lattes aren't far behind... (pretty please!)
So what was a girl to do until this recent pumpkin beverage revelation in Germany? Well, make her own, of course. With the pumpkin puree (halved Hokkaido, face down on lined baking sheet for 45-60 minutes at 350°F/175°C, scoop out and puree in food processor) I keep in heavy rotation during this time of year, it's really so easy - not to mention with homemade syrup, you know exactly what fresh stuff is going into it, rather than having to wonder at the plethora of unpronounceable ingredients likely included in something imported (word is there's no actual pumpkin in Starbucks' version, either). Also, sparing yourself from spending 4,10€ - nearly $6 US and that's just for a tall, folks - for this pricey export can't be beat.
Without further ado, here is what you need to have on hand to make this satisfying autumnal treat at home, any time you please (even in summer!):
Pumpkin Spice Syrup
1/3 cup fresh pumpkin puree
1 cup granulated sugar
1/2 tsp vanilla
1 cup water
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ground ginger
Combine all ingredients in a saucepan, whisking to blend, and bring to a boil. Cook over medium heat, stirring occasionally to keep syrup from burning. Let mixture cook until it becomes syrup-y and begins to coat the spoon, about 10-15 minutes. Remove from and let cool a bit before transferring to a heat-proof container. Store in refrigerator, and shake before use.
Pumpkin Pie Spice
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp cloves
Mix together spices in a small bowl and then transfer to an airtight container, preferably a spice shaker for easy use.
So now that you've got the seasonal accoutrements, you are all set to add them into your regular coffee routine. Since my at-home coffee making is rather simplified - French Press and milk whisked over the stove - I just make my usual coffee and add my pumpkin syrup to my milk as I warm it up. You could always heat the syrup separately, depending on your set-up at home, as the syrup will thin out again once heated for easier mixing into your beverage. The ratio of syrup to milk is completely up to your preference of flavor and sweetness, but I use about 2 tablespoons of syrup to 1/2 cup milk. Put your coffee drink together however you prefer and sprinkle with pumpkin pie spice. Just be prepared, you might never go to Starbucks again.
Pumpkin spice syrup recipe adapted from this one