Starbucks Pumpkin Spice Latte

It’s definitely quicker to buy a couple of Starbucks® Pumpkin Spice Lattes than to make this recipe from scratch, but we all like a challenge, n’est-ce-pas?

(Not me! There’s no dang way I’m making this recipe! It’s complicated!) If you’re up to the challenge, and want to serve this to a crowd, I suggest you leave several copies of the recipe on the kitchen counter, letting your guests divide up the workload and figure it out on their own. I've modified the original recipe’s difficult instructions (three recipes, actually!) to simplify them.

Naturally, Starbucks® would prefer you use their brand of Espresso Roast. Whether you do or don’t is up to you.  

Starbucks® Pumpkin Spice Latte:

Prepare Pumpkin Spice Syrup and Pumpkin Pie Spice (recipes, below) before proceeding with the Latte recipe. Be sure to read the Brewing Note and its link before you start. If not, you’ll be saw-reee!

2 tbsp. (16 g) coarsely ground quality coffee per 6 fl. (180 ml) boiling water (See Brewing Note).

3 tbsp. (45 mL) Pumpkin Spice Syrup  

1 c. (250 mL) whole milk, heated and frothed with stick blender 

1/4 c. (60 mL) whipped cream 

Dash of Pumpkin Pie Spice 

Prepare and array all ingredients, setting aside momentarily. Pour Pumpkin Spice Syrup into coffee mug, followed by hot espresso. Stir well. Fill mug with milk until ¾ full. Top with whipped cream; dust with Pumpkin Pie Spice.

Brewing Note: Your success will depend on the ratio of coffee-to-water you use to make this coffee - and that ratio depends on which brewing method you use. The proportion of coffee-to-water I’ve used is for a French press.

https://stories.starbucks.com/stories/2015/starbucks-tips-about-brewing-coffee-at-home/

Homemade Pumpkin Spice Syrup:

1½ c. (375 mL) granulated sugar

1½ c. (375 mL) water

6 cinnamon sticks

1 tsp. (5 mL) powdered cloves

1 tsp. (5 mL) powdered ginger

2 tsp. (10 mL) powdered nutmeg

1/4 c. (60 mL) pumpkin purée

Combine sugar and water in saucepan, heating until dissolved. Add cinnamon sticks, cloves, ginger, nutmeg and pumpkin purée. Simmer 20 min. Remove from heat; immediately strain through double layer of cheesecloth lining small sieve. Makes enough syrup for 8 Pumpkin Spice Lattes. Refrigerate, covered, up to 7 days. 

Pumpkin Pie Spice:

2 tsp. (10 mL) cinnamon

1/2 tsp. (2.5 mL) ginger

1/2 tsp. (2.5 mL) nutmeg

1/4 tsp. (1.2 mL) cloves

Combine well. Store, covered, in cool, dry place. 

Note: Although the syrup and spice mixtures serve 8, the coffee in this recipe serves just one, so be sure to brew extra.