September is here, and you know what that means…FALL! Fall in Maine will always have my heart with its crisp mornings and warm afternoons. I get a lot of inspiration when the leaves change color. Everyone knows that when fall hits, the pumpkin spice latte takes the floor. Rather than going out and spending a fortune on one at your local coffee shop, try this one instead, I’d dare say it’s better!
Serves: 1 Drink – Prepare Time: 15 minutes +/-
PUMPKIN SPICE SYRUP:
- 1/2 Cup Granulated Sugar
- 1/2 Cup Dark Brown Sugar
- 1 Cup Water
- 2 Cinnamon Sticks
- 1/2 Teaspoon Cinnamon
- 1/2 Teaspoon Ginger
- 1/8 Cup Pumpkin Puree
- 1 Teaspoon Pure Vanilla Extract
PUMPKIN COLD FOAM:
- 1/2 Cup Heavy Cream
- 1/4 Cup Milk
- 1/4 Teaspoon Cinnamon
- 1/2 Teaspoon Pure Vanilla Extract
- 1/4 Cup Pumpkin Puree
- 1 Tablespoon Confectioners Sugar
PUMPKIN SPICE LATTE:
- 1 Ounce Espresso (SUBSTITUTE: 2 Ounces Strong Coffee)
- 6 Ounces Steamed/Frothed Milk
- 4 Tablespoons Pumpkin Spice Syrup
- 1/2 Cup +/- Pumpkin Cold Foam
- Cinnamon, For Garnish
1.) To make the pumpkin spice syrup add 1 cup of water, brown sugar, granulated sugar, pumpkin pie puree, cinnamon, cinnamon sticks, and ginger to a medium saucepan on medium heat. Lightly boil until sugar dissolves, stirring frequently to prevent sugar from sticking. Turn down heat to low and let simmer for an additional 5 minutes. Add vanilla extract and remove from heat. Let sit for 5 minutes.
2.) To make the pumpkin cold foam, add all ingredients to a bowl and whip for 30 seconds until fluffy and combined.
3.) Brew coffee and combine with syrup. Froth/steam milk and add to mug. Top with pumpkin cold foam and garnish with ground cinnamon. Enjoy!