Homemade Pumpkin Latte

It might be cliché, but I love drinking pumpkin lattes in fall.  (I love anything pumpkin, truth be told.)  I do not, however, like spending $4+ at a certain coffee shop with those green and white cups.  This year I was determined to make my own PSL so that I could enjoy it when ever and as often as I like. 

I've tinkered around with various methods and recipes since the weather has cooled and fall is starting to settle in here in Indy.  I used the same method as my Homemade Vanilla Latte, with the stove-top espresso maker, I just sub the pumpkin syrup in place of the vanilla.  (**As a side note....last year I made a huge crock pot full of a PSL recipe I found on Pinterest....don't do it.  I mean....do. not. do. it.  It was gross....so much so that I almost didn't attempt this at all.  Boy am I glad I did!)

For this syrup, I've tried regular sugar, brown sugar, various amounts of pumpkin, pumpkin pie spice, and adding the spices separately.  So far, this is the best bet.  I certainly will make any changes though, if I find something better :).  I will warn you, it can be a little sludgy (for lack of a better word) but once it's mixed with the coffee and milk, you won't notice a thing. 

Pumpkin Spice Coffee Syrup

1 and 1/2 cups water

3/4 cup light or dark brown sugar

 just shy of 1 cup sugar

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/3 cup pumpkin puree

Directions:

• Mix water and sugars together and heat over medium heat, until sugars are completely dissolved.  (About 4-5 minutes)
• Add remaining ingredients and continue to cook over low, simmering for about 10 minutes, careful not to boil.
• Can strain (or attempt to strain....mine never really makes it's way through the strainer)
• I keep mine refrigerated in a good 'ole mason jar. 
• Enjoy!

Happy Fall Y'all!