Pumpkin Spice Latte

Recipe courtesy of Alaska from Scratch adapted from Annie’s Eats

Yields 1 1/2 - 2 cups of latte syrup  

For the Pumpkin Spice Syrup

• 1 1/2 cups water

• 1 1/2 cups sugar

• 4 cinnamon sticks

• 1 tsp ground nutmeg

• 1/2 tsp ground ginger

• 1/2 tsp ground cloves

• 1/4 cup pumpkin puree  

For the Latte

• 2 oz hot coffee or 1 shot of hot espresso

• 6 oz steamed low-fat milk

• Whipped cream and a dash of cinnamon and nutmeg, if desired  

To make the syrup, combine the water and sugar in a medium saucepan and heat over medium-high heat, stirring occasionally, until the sugar has completely dissolved. Toss in the cinnamon sticks and whisk in the remaining spices and the pumpkin puree. Continue to cook for about 5 minutes, stirring frequently. Remove from the heat and allow to cool for 10-15 minutes. Remove cinnamon sticks or strain through a fine mesh strainer. Store in the refrigerator.  

To make the latte, combine 2 ounces of hot coffee or 1 shot of hot espresso with 6 ounces of steamed low-fat milk. Stir in 2 tablespoons of pumpkin spice syrup. Taste and adjust amounts accordingly. Top as desired with freshly whipped cream or a dash of cinnamon and nutmeg.