Pumpkin Spice Latte

Ingredients:

Pumpkin latte

• 1 cup of milk
• 1 or 2 shots of hot espresso for a latte
• 2 tablespoons pumpkin spice syrup, recipe below
• Cinnamon or pumpkin pie spice for serving (optional)
• Special equipment: milk frother (French press)

Pumpkin Spice Syrup

• 1/3 cup pumpkin puree
• 1 tablespoon pumpkin pie spice
• 1 cup of sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract

Preparation:

1. Bring the milk to a simmer over low heat. Whisk the milk with a milk frother.
2. In two deep coffee mugs, combine espresso and 1 tablespoon of pumpkin spice syrup, top with frothed milk. Sprinkle with spices, if desired.
   
   Recipe Pumpkin Latte.
   
   Pumpkin Spice Syrup:
   
   In a small saucepan, combine pumpkin puree and pumpkin pie spice mix and cook over medium heat until thickened and fragrant, about 3 minutes.
   
   Combine 2 cups cold water and the regular and brown sugars in a medium saucepan, bring to a boil over high heat and cook, stirring occasionally, until thickened and slightly reduced, about 5 minutes.
   
   Reduce heat to low, stir in the spiced pumpkin puree, and simmer, stirring occasionally, for 10 minutes. Do not allow the mixture to boil after adding the pumpkin, or the syrup will become cloudy. Remove from heat and let cool for 10 minutes.
   
   Place a sieve over a medium bowl and line it with several layers of cheesecloth. Pour the mixture through the sieve and let it slowly drain into the bowl. Stir in the vanilla extract.
   
   Pour into a container with a tight-fitting lid. The syrup can be refrigerated for up to 1 month. You'll get about 1.5 cups of pumpkin syrup; any leftovers can also be frozen and stored for up to a month..