It’s finally October! October means two things: 1.) Pumpkin season has begun in earnest and 2.) I will not apologize or hide my pumpkin obsession any longer. Everyone makes fun of pumpkin spice, but you know what? Millions of people can’t be wrong. Pumpkin spice lattes might be a clever marketing ploy, but I’m down with pumpkin and I’m down with spice.
Pumpkin is one of those weird things, I find. Some people love it, some people hate it. I’m a pumpkin lover, through and through. I’m pretty sure it’s because my mom never let me eat pumpkin pie when I was a kid. We’d be walking by the bakery and I’d smell the most amazing smell and I’d ask her if we could buy it and she’d get me a doughnut or a cookie. While the treats were tasty, even my four-year-old mind knew that they weren’t the deliciousness I was smelling. No, my childhood was pumpkin pie-less. When I finally got a piece of the elusive pie, I went a little crazy. I love pumpkin pie, pumpkin doughnuts, pumpkin pancakes, pumpkin french toast, pumpkin noodles, pumpkin mac and cheese – essentially, I like pumpkin in anything and everything. I especially love wrapping my hands around a pumpkin spice latte.
Last week, when it finally officially became fall, I whipped up a quick batch of pumpkin spice syrup and used most of it in my morning pour-over. I’m kind of obsessed with pour-over coffee (I love the ritual) and even though it’s blasphemous to drink pour-over anything other than black, I went ahead anyway and it was heavenly. I even whipped up some heavy cream by hand and topped it off with a (not-so) healthy dollop. It’s spicy, fall heaven in a cup. Sweater-weather here I come. Happy October!
Copycat Starbucks Pumpkin Spice Latte Syrup Recipe via Two Red Bowls
makes 1 cup
- 3/4 cup water
- 1/2 cup sugar
- 1/4 cup dark brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 tablespoons canned pumpkin
In a small saucepan, combine the water and sugars. Bring to a boil over medium-high heat and stir to dissolve. Turn the heat down to low and stir in the spices and pumpkin. Simmer (without bringing to a boil) for 5 minutes. Let cool and store in the fridge or use immediately.
Homemade Pumpkin Spice Latte Recipe
makes 1 drink
- 3/4 cups warm milk
- 1 shot espresso
- 1-2 tablespoons pumpkin spice latte syrup, or to taste
- whipped cream and cinnamon, if desired
Stir together the milk, espresso and syrup. Taste and adjust if needed. Top with whipped cream and cinnamon, if using and enjoy hot.
Alternatively, if I’m drinking drip or pour over coffee, I just add the syrup and milk/cream to my mug to taste.
Yum, this looks so good and comforting in the colder weather!
Is it possible to use fresh pumpkin? Regards from Poland:)
yes! you can bake and then mash it. there isn’t too much pumpkin in it, it’s just to add a bit of the pumpkin flavour :)
I love that its time for all the pumpkin recipes to start coming out again, as its so hard to get canned pumpkin in the UK. we have to wait till fall for the harvest to come out and its a shame – i adore it!
This is easy enough. I might have to try this out!
xo Jo
The weather is going in the absolute opposite direction on this side of the world, but I’m all for pumpkin ALL YEAR ROUND please!
PSLs with REAL pumpkin? Finally. P.s. I love that gif. P.s.s. Never apologize for a pumpkin obsession.
When you say canned pumpkin- are you adding whole cubes or mashed up? Can one roast the pumpkin, mash it up and add to the mixture- especially if canned pumpkins are not available in one’s region?
However this looks delicious!
yes, you could do exactly that – roast and mash!
I knew there was a reason I liked you, Hands up for pumpkin. Susan is making pumpkin scones for our guests this weekend!
Look yummy… What type of coffee maker is that?