Pumpkin Spice Latte with Homemade Pumpkin Spice Syrup

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Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  To make the pumpkin spice syrup, combine pumpkin puree, water, brown sugar, and pumpkin spice in a saucepan.
  • 1 cup pumpkin puree (240 g)
  • 1 cup water (240 g)
  • 1/2 cup brown sugar (120 g)
  • 1/4 cup pumpkin spice (22 g)
• Step 2
  Bring the pot to a boil, then reduce the heat to a simmer, allowing the sugar to dissolve. Continue simmering for about 5 minutes, until the sauce thickens into a syrup.
• Step 3
  Let the pumpkin spice syrup cool for about 5 minutes, then transfer to a jar or squeeze bottle.
• Step 4
  To make the pumpkin spice latte, fill a cup with ice, then pour in the milk. Add the pumpkin spice syrup on top, followed by the espresso.
  • 1/2 cup ice (60 g)
  • 1/2 cup milk (120 g)
  • 2 tbsp espresso (36 g)
    (or instant coffee mixture)
• Step 5
  In a separate cup or glass, combine heavy whipping cream and caramel sauce. Use an electric frother to whisk the mixture until it thickens to a creamy but still runny consistency. Be careful not to overwhip, as it should remain pourable.
  • 2 tbsp heavy whipping cream (30 g)
  • 1 tsp caramel sauce (5 g)
    (example)
• Step 6
  Gently pour the caramel cream over the espresso, dust with a sprinkle of pumpkin spice, and enjoy!
  • pumpkin spice
    (to taste)

Per serving