Pumpkin Spice Latte
Confession #671: Last year, I rounded up all my neighbors and friends unused pumpkins after the holidays and roasted, froze, and ate them all year round.
Now, a hubbard squash is definitely more palatable and it is a definite must to wash and take care to prevent consuming rotten pumpkins, but I was one of those odd children that, after seeing the holidays roll over, was extremely saddened by the sight of all the discarded things-be it Christmas trees or pumpkins. This stuck with me as an adult and I always strive to #1). reduce waste #2). utilize most, if not all things possible. Needless to say, repurposing in my house hold is a common practice.
Unfortunately, I had no such luck this year and found myself in the baking aisle and came out breathless with a few too many cans of pureed pumpkin. Excitement and over enthusiasm for the opportunity to take advantage of the season to make pumpkin everything got the best of me. I now have 12 cans of pumpkin sitting in my pantry (don’t judge me)
My favorite time of the year has been christened thus far with: pumpkin milkshakes, pumpkin scones, pumpkin whoopie pies, pumpkin cream cheese frosting, pumpkin loaves, and what I will be sharing today, pumpkin spice syrup for an iced pumpkin spice latte –enjoy!
- 1 cup water
- 1 cup vanilla sugar
- 2-3 sticks of cinnamon
- ½ ts of ground cloves
- ½ ts of ground ginger (or if you’re feeling adventurous, fresh ginger)
- ¼ ts of freshly grated nutmeg
- 3 tb of pumpkin
- 2 shots of espresso
- 8 oz milk
- Dissolve your sugar into your water.
- Tumble in all your spices + pumpkin.
- Bring to a bubble.
- Turn off the heat and allow everything to mingle for at least 15 minutes.
- Strain your liquid through a fine mesh sieve and discard the pulp + cinnamon sticks.
- Pour in ¼ c syrup into a glass.
- Pull your shots of espresso and add it to the glass.
- For a hot latte, pour your foamed milk over until you’ve reached the top and dollop on a bit of foam.
- For a cold latte, pop in some ice and pour over your cold milk.