Greetings from my blogging hiatus! My how things have changed:
- As of May, officially no longer a UVM student- now a recent grad!
- Graduation gift = iPhone. So convenient for on-the-go blog posts! Instagram is pretty awesome too…
- Fall is here! Get ready for a bunch of seasonal recipes:) I shall start with this one:
As a newcomer to the pumpkin-obsessed world, I was excited to try the famous Pumpkin Spice Latte from Starbucks. Everyone raves about them, but I’m not such a fan. They cost almost $5 and kind of taste like artificial sweeteners… This inspired me to make my own from scratch. All natural and delicious.
Adapted from Confections of a Foodie Bride
Pumpkin Syrup:
1 1/2 cups water
1 1/2 cups sugar
1 Tbsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tsp ground nutmeg
3 Tbsp canned pumpkin
For the latte:
1 shot of espresso or 2-4 Tbsp very strongly brewed coffee
6-8 oz soy milk (or whatever milk you prefer), heated or steamed until very hot
1-2 Tbsp pumpkin spice syrup (or to taste)
- To make the syrup: Cook sugar and water in a small pot over medium heat until the mixture is completely clear.
- Whisk in the remaining ingredients and continue to cook for about 5 minutes, stirring frequently. Do not allow mixture to come to a boil.
- Allow mixture to cool for 10-15 minutes.
- Strain syrup through cheesecloth or a fine mesh strainer into a large jar or bottle of your choice.
- Keep syrup in the fridge, it will last a while.
- To make the latte, combine the espresso or coffee with 1-2 Tbsp of pumpkin spice syrup (add to taste).
- Froth milk with a milk frother (if you have one) then pour the froth into the espresso or coffee. Enjoy!
