Pumpkin spice syrup and pumpkin spice cold foam

     

Fall is upon us and if anyone knows me, they know I have an obsession with pumpkin! Fall is the time that I add pumpkin puree and cinnamon to almost everything! I try a new recipe at least once a week but there are also a few recipes that I make about once a week. One of these is pumpkin spice syrup. This syrup is meant for coffee but can be used foe just about anything you want to add a little extra fall flavor to whatever you're making. 

    There are several recipes online for pumpkin spice coffee syrup and pumpkin spice lattes online. After trying multiple, I have taken my favorite parts of each and made my own easy recipe. You first start off by putting your pumpkin in your saucepan or pot in order to warm it up and cook out a bit of the earthy flavor. Next you add the rest of the ingredients and heat to a boil. Once it is boiling reduce to a simmer and keep on med-low heat until the mixture thickens. 

    Throughout the entire heating process make sure you continually stir the syrup so that you can make sure all of the ingredients fully incorporate and also to ensure it doesn't burn. Remember that once the syrup cools, it will thicken even more. It should only need to be at a simmer for 5-10 minutes. I recommend that you transfer the liquid to its container while still hot so that it filters better. However, if you put it into glass container you should first "preheat" it. I like to run it under tap water as hot as my sink can get while my syrup is in its last minutes of simmering. 

    When everything is ready, strain the mixture into your storage container. I find this step very important to prevent the graininess that many homemade and sometimes even store-bought pumpkin syrups cause. If you can keep your hands off of this delicious syrup long enough, it will keep at least 2 weeks in a sealed container. Depending on your container and the temperature of your refrigerator, it is possible for it to keep much longer. 

straining the finished syrup

    I hate to waste anything in my home, so I love to take the extra pumpkin mush that is strained out of the syrup and mix it with about half a stick of butter. This amazing sweet pumpkin butter is one of my favorite toast or bagel toppings.

    Once you have made pumpkin syrup, all you have to do to make pumpkin cream cold foam (one of my Starbucks seasonal favorites) is add 1tbsp syrup to 2 tbsp heavy cream and 1 tbsp milk and froth until it is your desired consistency. To just make a latte add about 2+ tbsp syrup for about 8 oz coffee/espresso and milk and mix! I also like to top my lattes with a sprinkling of cinnamon. There is no perfect proportion for homemade lattes so adjust the amount of syrup to your liking!

I apologize for the lack of pictures for this recipe, there were some storage issues on my device and a lot of things got deleted. For a video turorial visit my instagram @joleobinder Thank you for reading!

Leave a comment with what flavor syrup you think I should make next!

My favorite coffee and espresso beans are from Seven Weeks Coffee. Get 10% off of your order by using my affiliate link https://snwbl.io/seven-weeks-coffee/JOSLITTLELIFE10 and using the code JOSLITTELIFE10 Thank you!