So, while I enjoy painting with coffee and tea, I also enjoy drinking it. Pumpkin spice lattes are one of my favorite coffee drinks. I found this Pumpkin Spice Latte Syrup recipe and I thought I’d share it with you guys. I found it online somewhere. Since there’s not many places to get kosher lattes where I live, this recipe is very helpful.
MAKES: 4 cups syrup (32 to 64 lattes)
FOR THE SYRUP:
• 2 cups granulated sugar
• 2 cinnamon sticks
• 2 teaspoons pumpkin pie spice (1/2 tsp cinnamon, ginger, allspice, and nutmeg)
• 1/4 cup canned pure pumpkin *I added an extra spoonful.
FOR THE LATTE:
• 8 ounces whole milk
• 4 ounces strong brewed coffee or espresso
• Whipped cream and pumpkin pie spice, for garnish (optional)
1. Prepare the syrup: Bring the sugar and 2 cups water to a simmer in a medium saucepan over medium heat, whisking, until the sugar dissolves. Add the cinnamon sticks, pumpkin pie spice and pumpkin. Simmer, whisking occasionally, about 5 minutes. Remove from the heat. Set aside 5 minutes, then strain twice through a fine-mesh strainer into an airtight container. Refrigerate until cool. Store in the refrigerator for about 1 month. You’ll end up with about 4 cups total.
2. For each latte: Microwave the milk on High about 1 minute or until very hot. (Transfer to a blender and blend 20 seconds for extra frothy milk, if desired.) Put 1 to 2 tablespoons pumpkin spice syrup in the bottom of a mug. Top with the coffee and warm milk. Garnish with whipped cream and pumpkin pie spice, if desired.
Since I don’t have a way to make an espresso shot, I just use instant coffee. Put the amount you would normally use to make a cup of coffee, and then use just enough water to dissolve the crystals. It’s obviously not as wonderful as an actually espresso shot, but it works. Then I can have a pumpkin spice latte while painting with coffee. It makes for a wonderful time!