Starbucks “reintroduces” a wildly popular pumpkin spice latte every autumn. It’s delicious. But come on, I used to be a barista. There’s no way I’m going to be outdone by the ‘Bucks.
I found a great recipe for homemade pumpkin syrup online and followed it almost exactly, except I used two cinnamon sticks instead of a tablespoon of ground cinnamon. It turned out really well! Our fridge now holds four types of homemade syrups: peppermint, vanilla, hazelnut, and pumpkin. Coffee date, anyone?
Pumpkin Spice Syrup
- 1 1/2 cups water
- 1 1/2 cups sugar
- 2 cinnamon sticks
- 1/2 tsp. ground cloves
- 1/2 tsp. ground ginger
- 1 tsp. ground nutmeg
- 3 Tbs. pumpkin puree
Combine water and sugar in a small saucepan over medium heat. Bring to a boil, stirring constantly. Whisk in remaining ingredients and simmer for five minutes, stirring frequently. Strain through fine wire mesh sieve and store in the refrigerator.
Source: Slightly adapted from Cook Like a Champion