Description
These pumpkin spice lattes use my lightened-up homemade pumpkin coffee syrup to pack a real flavour punch. This means you can drink them all Fall and not end up spending a ton!
Ingredients
- FOR THE PUMPKIN SYRUP:
- ¼ cups Artificial Sweetener (such As Stevia)
- ¼ cups Light Brown Sugar
- ⅓ cups Canned Pure Pumpkin Puree (not Pie Filling)
- ½ teaspoons Ground Cinnamon
- ¼ teaspoons Ground Nutmeg
- ¼ teaspoons Ground Ginger
- ¼ teaspoons Ground Cloves
- ¾ cups Water
- FOR PREPARING THE LATTE:
- 2 Tablespoons Homemade Pumpkin Coffee Syrup
- 75 milliliters Fresh Espresso
- Sugar/sweetener To Taste
- ½ cups Plus 2 Tablespoons Frothed Milk, I Used Skim
- Cinnamon, For Garnish (optional)
Preparation
For the syrup: Place all ingredients into a medium sized pan and place over a medium heat. Stirring continuously, bring to a boil and then turn down to simmer for 3-4 minutes until thickened.
Once thickened, remove from heat and leave to cool for 30 minutes before transferring to a jug/container to cool completely.
Syrup will keep in an airtight container in the fridge for 1 week.
For preparing a pumpkin spice latte: Place syrup into the bottom of your mug. Add the freshly made espresso and stir until combined. Add in sweetener/sugar to taste, if required. Stir in the warm milk until combined, then add the frothy top. Sprinkle with cinnamon, if desired. Serve immediately.
