Like many others, I eagerly anticipate fall drinks. Since I drink coffee at home every morning, use milk alternatives and think the store-bought versions of these season drinks are often too sweet, I thought I would make them at home.
I started with the basics and added on, beginning with a pumpkin spice simple syrup. I add a little to my usually black morning coffee with a splash of almond milk and it was a quick and easy drink that brought it to another level. A few days later I made the gold standard of fall coffee drinks, the pumpkin spice latte. If my Facebook and Twitter feeds are any indication, this is a very popular and anticipated drink, and The Kitchn has an easy recipe to make it at home.
Both coffee drinks call for pumpkin pie spice. This is an easy mix to make at home to use for the coffee drinks (in fact, you can mix this in the grounds while brewing for a very simple flavored black coffee) or multiple other uses during autumn (on toast, in pumpkin pie or any desserts, etc.).
Pumpkin Pie Spice
Makes 1 teaspoon (I made a few teaspoons worth to have around)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg or cloves
Pour all in a container and mix. Use as needed.
Now that you have that, it’s time to make a pumpkin spice syrup:
Pumpkin Spice Syrup
Makes about 3/4 cup
- 1 teaspoon pumpkin pie spice
- 1 cup sugar
- 1 cup water
- 1 vanilla bean, split
- Combine all ingredients in a small saucepan. Bring to a boil, stirring to dissolve the sugar.
- Once the mixture boils, reduce the heat and simmer the syrup for 5 minutes, swirling the pan occasionally.
- Pour Cool the mixture completely and pour into a container. Store in refrigerator for up to 4 months. Remove the vanilla bean before serving.
If you want more, the Pumpkin Spice Latte is for you. What I love most about this recipe is that it can be customized.
I used almond milk and it worked great. I used canned pumpkin (but you could use the above pumpkin spice syrup) and half the amount of sugar since I don’t like things very sweet. If you like them sweet, I would use the full 2 tablespoons sugar. I don’t have an espresso machine, so I used half a cup of French press coffee, but ended up adding a little more (2/3 or 3/4 a cup total) and it made it better.
Makes 2 servings
- 2 cups milk
- 2 tablespoons canned pumpkin or 1 teaspoon of Pumpkin Spice Syrup
- 1-2 tablespoons sugar or sugar substitute
- 2 tablespoons vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don’t have an espresso machine)
- In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming.
- Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don’t have a blender, don’t worry about it – just whisk the mixture really well with a wire whisk.
- Pour into two mugs. Add the espresso on top.
- Optional: Top with whipped cream and sprinkle pumpkin pie spice, nutmeg or cinnamon on top.
If you drink coffee, what flavor or seasonal drink do you most look forward to?