I have to admit, I, like so many others, am totally on the pumpkin train. I had a friend whose mom used to make pumpkin bread every year for as long as I can remember, and I always liked it. But when Starbucks came out with their Pumpkin Spice Latte (“PSL”), it was all over for me. I love pumpkin everything now, and right around August 15, I start to crave it in a big way.
You wanna know a secret though? After probably 6 years of loyally drinking and savoring the three months a year of Starbucks’ PSL, I won’t touch the thing anymore. Why, you ask? Because the year I went to law school, I found this recipe on Sugarcrafter.net for homemade pumpkin spice syrup, and after trying it, the Starbucks one tastes gross to me now. I don’t want to insult Starbucks here… I’m a trusted client that’s not likely to go away any time soon, seeing as there’s a store not a tenth of a mile from my office. But I just can’t bring myself to order their PSL anymore. Mine is just so much better. I’m sure there are people too who would make the argument that making things yourself at home is usually better for you because you know what’s in them. But honestly, some things are sacred and I just don’t care about that. The PSL is one of those, I promise. This really has everything to do with the taste. The arguable health benefits of making your own is just an extra perk.
There is one thing that Starbucks has down with this recipe more than I do: theirs isn’t gritty. When drinking this cozy cup of September comfort, remember that the dregs are something you probably want to leave. It’s mostly pumpkin pulp, ground cloves, and a cocktail of gritty spices which would totally overwhelm your taste buds. Better to just drink to the end and leave the last mouthful or two. I guess this recipe can’t brag “Good to the last drop.”
Also, over the years I have found that even though I don’t let it boil, the syrup still becomes thick and sticky to the point of being difficult to measure out. A small glass pump bottle fixes this problem nicely. You can get them online, or you could even use one of the bathroom soap bottles they sell at Target. Just don’t leave the syrup in there unused for too long as it will freeze the pump mechanism. 😉
Rest assured, I still have not found how to replicate the Hazelnut, Cinnamon Dulce, White Chocolate or Caramel syrups, so it’s more than likely I’ll be a Starbucks customer for a good long time. But for now, I choose to make my own PSL’s at home. Make this at your own risk–you may never drink a Starbucks PSL again. But I have no doubt you’ll love this one so much that you won’t even miss it!
Happy drinking!
Recipe for Pumpkin Spice Latte Syrup (found here at Sugarcrafter.net)
- 1 cup water
- 3/4 cup granulated sugar
- 1 1/2 Tbsp pumpkin purée
- 1-2 tsp ground cinnamon (or 3 cinnamon sticks)
- 1/2 tsp nutmeg
- 1/4 tsp cloves
In a small sauce pan, combine all of the ingredients. Simmer over low-medium heat, stirring occasionally, for 10-15 minutes. Do not allow to boil. Let the syrup cool to lukewarm, and then strain it through a fine-mesh sieve or cheesecloth to remove some of the grittiness from the spices. Pour the syrup into a bottle or jar. Store the jar in the refrigerator, and use within a month. If the remaining spices settle to the bottom, just give the syrup a quick stir before you use it.
***For the latte itself, I don’t feel like it’s a good idea to give you the recipe. Coffee is such a particular and personal preference. But I would add about a tablespoon (or 2-3 small pump bottle pumps) of the syrup to your favorite latte. Just go with your taste buds. 🙂
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