The market is brimming with pumpkins and the food blog world is abuzz with pumpkin recipes. I am a little late this year with my pumpkin recipe for the season. I wanted to make and post my favorite pumpkin recipes of the fall. Pumpkin Spice Latte.. Now this here is not a traditional recipe since I have used instant coffee powder instead of espresso. But I like it that way. If you are a fan of Pumpkin Spice Latte like I am you would love this.
Previous Years' Pumpkin Recipes - Pumpkin Pasties; Pumpkin Cranberry Scones.
Ingredients:
For the Pumpkin Spiced Syrup
Pumpkin Puree - 1/2 cup
Water - 1 cup (reduce to 3/4 cup if using home made pumpkin puree)
Brown Sugar (packed) - 1/3 cup
Ground Cinnamon - 2 tsp
Ground Dry Ginger - 1 tsp
Ground Cloves - 1 tsp (use 1/2 tsp if grinding fresh at home)
Ground Nutmeg - 1/2 tsp (use little shy of 1/2 tsp if grinding fresh at home)
For Pumpkin Spice Latte with Instant Coffee Powder
Makes - 2 servings
Milk - 1-1/3 cups (See Notes below)
Pumpkin Spiced Syrup - 2/3 cup
Instant Coffee powder - 3/4 tsp (this is for 2 servings. Adjust according to desired coffee strength)
Method:
Mix all the ingredients for the syrup in a saucepan and heat in medium flame. When it starts bubbling, remove from heat and allow to cool.
Heat milk until warm and mix with pumpkin spiced syrup and coffee powder. Mix well until the coffee is distributed well. Serve hot topped with milk foam or whipped cream.
Notes:
I tried to sweeten the syrup with agave but I personally loved the syrup with good ol' sugar. You could make latte immediately after the syrup is done. But I personally liked it after 2 days when all the spices meld and give a wonderful flavour. The Pumpkin spice syrup can be stored for upto a week in the refrigerator.
I used low fat milk. Whole milk or half and half or a combination of both can be used. No sugar/sweetener is needed for the latte since the sugar in the syrup should be good.
Linking it hot to Flavours of USA & Canada.
Previous Years' Pumpkin Recipes - Pumpkin Pasties; Pumpkin Cranberry Scones.
For the Pumpkin Spiced Syrup
Pumpkin Puree - 1/2 cup
Water - 1 cup (reduce to 3/4 cup if using home made pumpkin puree)
Brown Sugar (packed) - 1/3 cup
Ground Cinnamon - 2 tsp
Ground Dry Ginger - 1 tsp
Ground Cloves - 1 tsp (use 1/2 tsp if grinding fresh at home)
Ground Nutmeg - 1/2 tsp (use little shy of 1/2 tsp if grinding fresh at home)
For Pumpkin Spice Latte with Instant Coffee Powder
Makes - 2 servings
Milk - 1-1/3 cups (See Notes below)
Pumpkin Spiced Syrup - 2/3 cup
Instant Coffee powder - 3/4 tsp (this is for 2 servings. Adjust according to desired coffee strength)
Mix all the ingredients for the syrup in a saucepan and heat in medium flame. When it starts bubbling, remove from heat and allow to cool.
Heat milk until warm and mix with pumpkin spiced syrup and coffee powder. Mix well until the coffee is distributed well. Serve hot topped with milk foam or whipped cream.
Notes:
I tried to sweeten the syrup with agave but I personally loved the syrup with good ol' sugar. You could make latte immediately after the syrup is done. But I personally liked it after 2 days when all the spices meld and give a wonderful flavour. The Pumpkin spice syrup can be stored for upto a week in the refrigerator.
I used low fat milk. Whole milk or half and half or a combination of both can be used. No sugar/sweetener is needed for the latte since the sugar in the syrup should be good.
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