Eats + Sips

Sudara Eats: Pumpkin Spice Latte

October 3, 2015

Pumpkin in general, and pumpkin spice specifically, seem to have developed quite the devoted following over the past few years. There are countdowns and hashtags and selfies and check-ins devoted to all-things PSL. And, if you’re anything like us, you and pumpkin are like this.  So, we won’t introduce you to the flavors of this drink, but we feel it’s important to mention that you won’t have to wait long to enjoy it.  This recipe comes together in about 10 minutes and makes enough for more than a few cozy mugs worth of goodness.  We link to instructions for making a latte at home without a machine, but we’ve been known to just stir the syrup into coffee with cream and go on our merry little way. Cheers to pumpkin with spices, to weekends, and to fall.

Pumpkin Spice Latte and Lelitha Punjammies

Pumpkin Spice Syrup 

(adapted via The Faux Martha)
1 Cup water
1/2 Cup pumpkin puree
1/2 Cup maple syrup
1/2 tsp. vanilla
1/8 tsp. cinnamon
dash of nutmeg
dash of salt
pinch of ginger
pinch of cloves

1. Combine all ingredients except vanilla in a 2qt saucepot and bring to a boil, stirring constantly.
2. Turn off the heat and stir in the vanilla extract. Let cool for 10-20 minutes on the stove.
3. Strain through a fine mesh strainer before adding to your coffee.  Pour the extra syrup into a glass jar and store in the refrigerator for 7-10 days (we always seem to use it much sooner than that, though!)

Pumpkin Spice Latte

We follow these instructions from The Kitchn for making a latte then stir in 1-2 Tablespoons of the syrup.

If you’re looking for ways to use up the rest of the pumpkin, may we suggest our pumpkin spice breakfast bread? It’s on rotation at our house throughout the fall. 🙂

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