Pumpkin Spice Latte and Syrup

Oh how I miss Fall! Hayrides, football (Go Vols), hot apple cider, horseback riding through the colorful mountains, roasted nuts, The Apple Barn, Fall festivals, fairs and Starbucks Pumpkin Spice Lattes. I have never really been a huge Starbucks fan (you can get much better coffee at other places) but their pumpkin spice lattes just have me. Every year I patiently wait for them to come out and when they do I am all over them like white on rice. I wish the Starbucks here carried this perfect pumpkin drink but sadly they do not and I have always wanted to make one myself. Canned pumpkin is extremely pricey here since it’s imported but I had to buy it anyway. I need some pumpkin in my life I am telling you. I topped my latte off with some store bought maple syrup made especially for coffees. Perfection I am telling you, now I can start every day off great even if it’s only Fall in my head.

Pumpkin Spice Syrup:
2 cups water
1-1/2 cups sugar
1/4 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon ground mace
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon vanilla extract

1. In a 1-1/2 quart saucepan on high heat add water and bring to a full boil.Reduce heat to medium. Add pumpkin, vanilla, cinnamon, made, cloves and ginger. Stir continually until sugar is thick. Remove from heat, cool and refrigerate in glass jars.

 Yields: 3 cups

 Pumpkin Spice Lattes:
1 cup strong coffee or espresso
1/2 cup hot milk
 pumpkin spice syrup, to taste
whip cream, for topping
maple syrup, for topping
ground cinnamon, for topping

1. Add coffee into a large mug. With a stick blender froth milk until foamy. Add pumpkin spice syrup into coffee, stir and add frothed milk. Add whip cream, maple syrup and cinnamon on top.

Yields: 1 large mug

* The current world record for biggest pumpkin ever is a massive 1,725 pounds!