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September 20, 2017
What you need:
2 cups granulated sugar
2 cinnamon sticks
2 teaspoons pumpkin pie spice
¼ cup canned pure pumpkin
8 ounces whole milk
4 ounces strong brewed coffee or espresso
Whipped cream and pumpkin pie spice, for garnish
How to make it:
The first four ingredients will be your syrup. Prepare that first by bringing 2 cups of water to a slow simmer in a saucepan and whisking in the granulated sugar until it dissolves.
Add the pumpkin pie spice, pumpkin and cinnamon sticks.
Simmer all ingredients for about five minutes, and remove from heat. Once cooled, strain twice through a mesh strainer into an airtight container. You’ll have about 4 cups, so any leftovers can hangout in the fridge until you want another pumpkin spice latte. (Which will be sooner than you think.)
For each Pumpkin Spice Latte, microwave 8 ounces of milk for about one minute. You could then blend the milk in a blender for a few seconds if you want it super frothy.
In the bottom of a coffee mug, add about two tablespoons of the pumpkin spice syrup. Add to that the hot coffee, then the hot milk, and garnish with whip cream and pumpkin spice.
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