Pumpkin Spiced Latte recipe?
Does anyone have a recipe for Pumpkin Spiced Latte like they make at Starbucks this time of year?...none of my home versions have come close..
STARBUCKS uses specially flavored syrups for the individual flavors. Using syrup is the only to duplicate their flavor.
DA VINCI makes great syrups for latte, both Classic and sugar free. http://www.davincigourmet.com/
I use the Gingerbread sugar free for a Gingerbread Latte that is far better than STARBUCKS. They also make a line of all natural syrups which is outstanding.
Thanks for the tip Fleur! I went to 2nd Cup last month since I had a 2 for 1 coupon... Checked out the menu to see if their was anything new. I asked for their pumkin spice and a hazelnut latte for my cousin. 1st of all they didn't know what i was talking about, they actually had to look up how to make it. I guess it's not a popular request, it's not that good anyway. I was more impressed with their hazelnut it was decent.
But I def'ly will be checking out that Da Vinci website... I remember when Starbucks opened in CDN years ago they had those Italiano syrups--I don't think they sell it there anymore. I remeber when their carton of Chai Latte mix was $4...Now it's double that for the same thing. I guess some1's gotta pay their rent! I enjoy making cofee @ home with different kinds of flavors. When my aunt and cousin come over(the only coffee drinkers in our family) they seem to enjoy my experimentation of coffees & teas!
re: Yummy Stuff
I think you will like DA VINCI syrups. I use the sugar free, but I'm sure the regular are even better. I like the Raspberry,Hazelnut,Amaretto, Dulce de Leche, and especially the Gingerbread.
Makes great steamers for kids, as well as coffee drinks for adults.
Making it at home, you can try all sorts of combinations.
Joni, this is the Ruffles and Flourishes big presentation, but you could also skip the optionals and just use the milk, syrup, and coffee.
For Gingerbread Latte I use:
* 2% or full fat Milk , 6-8 ounces per person
* DA VINCI Gingerbread Syrup (I use the sugar free) one or two pumps or to taste per person, depending on how sweet you like it.
* 1-2 shots espresso per person(you can use instant espresso, regular or decaf dissolved in water )
* Freshly whipped Heavy Cream (optional)
* Gingerbread Cookies (optional) Crumbled or whole placed on the Whipped Cream. I like the Pepperidge Farm Little Gingerbread Men.
* Bring the milk just to the simmering point. Add espresso.
* Add the syrup and off heat, whisk until foamy. If you have an Espresso machine you can use the steamer attachment.
* Pour into cups, heat proof glasses or mugs and garnish with the Whipped Cream and Cookie Crumbs.
I have made this in large quantities for Church Fair Luncheons and it is a big hit.
Leave out the coffee, and it is great for children.
You can substitute any favor syrup and garnish. I also like the Amaretto, Hazelnut, Vanilla, or Dulce de Leche.
STARBUCKS syrups are not nearly as good as DA VINCI and they are far more expensive. DA VINCI sells a very large bottle for $7 or $8.
They also make an Eggnog syrup.
I checked the other day and the Pumpkin Spice Latte is made with a syrup that has no Pumpkin in it at all, just Pumpkin Pie Spice. The Pumpkin Pie Spice flavor can be gotten by adding 1/2-1 tsp Pumpkin Pie Spice to the milk.
I've been making homemade pumpkin spice syrup for the last two years to satisfy my wife's craving. I just made a version of this recipe; play around with the proportions of water and sugar to get the spice/sweet ratio you desire.
Add to pot:
1 part water
1 part sugar
Bring to a simmer and stir to dissolve sugar.
1 tbsp of ground cinnamon.
1/2 tbsp of ground ginger.
1 tsp of cloves (or allspice).
1 tsp of freshly grated nutmeg.
Simmer for several minutes
Cool and strain
Add 1 tbsp vanilla extract
Store in a glass bottle, away from sunlight.
To make a two-shot latte, add a shot of syrup to the espresso, stir, and pour in the steamed milk.
You can use ground spices or crack whole spices in a mill or mortar; increase the amount of spice if you use big pieces or whole sticks of cinnamon.
We use a cheap steam-powered "latte" maker, so we use 1 ounce of syrup for about 4 oz of "espresso" (about the strength of two shots) to 12 oz of steamed milk (6 oz whole milk). But do what you like; it's not exactly a pinnacle of authentic Italian cuisine.
I've made gingerbread latte syrup before; if you are interested I can look that up.