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.
I grew up with lots of pumpkin in Vermont, and I have always loved it in its many forms. I remember a fantastic homemade pumpkin spice ice cream the most from that time…This seems like a really great idea, and somehow satisfying without having to go to Starbucks and all! pumpkin and espresso really do go well together.
How long does it typically last in the fridge?
I would say up to week – it might be okay longer, but it’s never lasted that long around here!
Thankfully there’s no actual pumpkin in Starb*’s version – I can’t stand fruit in my coffee :D but I practically live on pumpkin-spice lattes in the winter. I’m glad for your recipe, though; since I never learned to make pumpkin pie, I never remember what spices to put in! If I leave out the pumpkin, this should be perfect!
Just tried your pumpkin spice syrup recipe and added it to some soy milk. It was really tasty! I don’t have brown sugar so I substituted the dark brown sugar for an additional 1/4 c. white sugar and 1 tbsp molasses. Tasty! Thank you!
How long do you think this syrup will stay good for (when refrigerated)?
i imagine it would last quite a while due to the sugar content – maybe two weeks?
I would love to try the Copycat Starbucks Pumpkin Spice Latte Syrup Recipe, how long does it last for in the fridge?
hi dawn, it should last for a week!