It’s finally autumn, my favourite season! There are sooo many things I love about it. I usually end up planning way too many recipes, DIYs and weekend activities. For weeks I have been looking forward to smelling pumpkin soup, roasted chestnuts and a – of course, as every year – I have been waiting for Starbucks to finally sell their amazing Pumpkin Spice Latte. Yes, it’s pricy and yes, it contains probably way more calories than necessary. But anyway, I just couldn’t be happier walking through the city in autumn than with this spicy, sweet and satisfying coffee.
This year, however, I finally decided to tackle the task of making it at home, as there is no Starbucks close to where I live. I have to admit that making it from scratch was more work than I had expected. It basically took the whole Saturday afternoon, but I have to say that it turned out delicious and tasted quite close to the original one. So, without any further ado, let’s get to the recipe!
Ingredients (serves 2 big mugs):
For the pumpkin spice syrup:
- 2 tablespoons pumpkin puree*
- ½ teaspoon pumpkin pie spice (see recipe)
- black pepper
- 2 tablespoons sugar
For the coffee:
- ½ L (about 2 cups) whole milk
- 2 tablespoons vanilla flavouring
- 2 shots of espresso
- whipped cream to top it off
Step 1: The pumpkin spice syrup
To make the most essential part of this drink, heat the pumpkin puree in a small pan with the pumpkin pie spice, a sprinkle of black pepper and the sugar. Stir it constantly until you have a thick, creamy syrup.
Step 2: Make the coffee
For the coffee base, heat up the milk with the vanilla flavouring. I constantly whisked it to make it even more frothy.
Step 3: Mix it all together!
Put one shot of espresso and half of the pumpkin spice syrup in each of your mugs. Take a small whisk and mix it until smooth. Add the hot milk and top it off with a generous amount of cream and a sprinkle of pumpkin pie spice!
I hope you will enjoy this seasonal drink as much as we did, I will be adding the recipes for the pumpkin pie spice and the pumpkin puree as soon as I can!
*You can make your own pumpkin puree by cutting your favourite kind of pumpkin into small dices (after peeling it, if necessary), roasting it at 180°C in your oven for about 45 minutes and afterwards pureeing it in your blender.