Sunday, September 25, 2011

Alright, I get it... fall is here!

I have to admit, I've been in denial about fall. I was not ready to let go of the warm summer days filled with outdoor playing and gardening. Before I knew it, I looked outside our back door to see our tree (yes, the one and only) yelling, "Get with it! It's fall!" 

To ring in the season properly, we jumped right in to many of the fall favorites. We made pumpkin spice lattes, apple-pumpkin-cranberry muffins (with apples that we picked from the apple orchard), low-fat pumpkin cream ice sandwiches cut into the shape of pumpkins, caramel for dipping apples, and chili with cornbread. 

It certainly feels like fall!

In case you haven't spied a pumpkin spice latte recipe that you want to try, I'll share this with you. It's so simple and the perfect way to put you in a good mood on a crisp morning.

I originally found this recipe on Pinterest. I can't vouch that it truly tastes just like Starbucks' since it's been a year since I had theirs. I can vouch, however, that this tastes delicious. I've had it in my espresso every day since I made it (a week ago).

Pumpkin Spice Lattes
Adapted from Sugar Crafter
Makes enough for at least 7 lattes, as long as you don't like yours sickeningly sweet. 

Pumpkin Spice Syrup Ingredients
1 cup water
3/4 cup sugar
1 1/2 - 2 1/2 tbs pumpkin puree
3 cinnamon sticks (preferred), or 1-2 tsp ground cinnamon, depending on how strong your cinnamon is 
1/2 tsp nutmeg
1/4 tsp cloves

Combine all ingredients in a small saucepan. Heat over medium low for 15 minutes (or so; doesn't have to be exact); don't let it boil. Strain through a fine mesh sieve into a jar or other container to store it in. Keep in the fridge for up to one month, shaking or stirring before each use.

Update: A friend tried this recipe with a few issues. Make sure that you don't let your syrup get too hot or else it will start to caramelize and turn into a goopy mess! You are looking for a low simmer, if it simmers at all. 

Whipped Cream Ingredients
4 oz heavy cream
2 tsp sugar
1 tsp vanilla extract

Whip all ingredients on medium high until soft peaks form (about a minute or less) if you want to spoon it on. To pipe it, whip a little bit longer until firm peaks form. Spoon into a pastry bag or ziplock fitted with a 1M tip at the end. Store extra whipped cream in the fridge, tightly covered.  

Latte Ingredients
1/2 - 3/4 cup milk, frothed or hot
2 shots espresso or strongly brewed coffee
1 1/2 tbs pumpkin spice syrup (approx)
whipped cream (optional)

Pour the pumpkin spice syrup into the bottom of a mug. Add the espresso and hot milk. Top with whipped cream, extra syrup, and a sprinkle of cinnamon, if desired.



  2. New follower from Tater Tots and Jello...thank you SO much for posting this. I live on pumpkin lattes in the fall, I wait all year for it!

  3. Oh - my - goodness. I can't wait to try this. Yum!

  4. I am going to try this latte recipe, but I also love how clean, fresh and breathy your beautiful blog feels. This is really nice. :)

  5. Wow, does it taste as good as it looks?! I want one now!! Thanks for sharing!

  6. I like being the example. Haha! Trying again right now. I'm using whole cloves. We'll see!

  7. Thanks, Ash, for your email update and glad it worked out the second time! :)

  8. i don't know what i did wrong but it took way way way more than 15 minutes to make the mixture syrup-ish. after 15 minutes it was still liquid as water! i don't know if it was supposed to be that liquid but since it's called syrup i was simmering it for half an hour at least!

    The recipe is gorgeous and tastes wonderful but the cooking time is really... relative.

    1. Thanks for your comment, Lu. I suppose it could be a bit relative, though I found that the syrup thickened as it cooled. I questioned it as well when I made it for the first time this year, but it thickened up in the fridge.

      Glad you enjoyed it!


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