Anyone else loooove Starbucks Pumpkin Spice Latte? Was anyone else worried when word got out that there was going to be a shortage of Starbucks Pumpkin Spice Latte? Ummm, I was. So I figured that I should learn how to make my own at home. Now that I know how to make a great version at home, I don’t even need Starbucks. Become your own barista today!

Homemade Pumpkin Spice Latte Print Recipe Here

From: Portuguese Girl Eats

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 1 1/2 cups syrup, or about 12 lattes

Ingredients

2/3 cup agave or sugar
1 cup water
6 tablespoon pure pumpkin puree
2 cinnamon sticks
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves

Directions

For the Pumpkin Syrup

Combine the sugar (or agave), water, pumpkin puree, cinnamon sticks, nutmeg, ginger and cloves in a small saucepan. Bring to a boil and then reduce to a simmer for about 5 minutes, stirring occasionally. Remove from the heat and let the syrup sit for about 10 minutes.

Now you need to strain the syrup to remove any clumps of puree that remain. If you have cheesecloth, line a jar with it and pour the syrup through it. If you don’t have cheesecloth on hand (like me), line a glass or sifter with it and pour the syrup through. You will have to squeeze the filter a bit to let all of the juice pass through. Discard whatever didn’t pass through your cheesecloth or filter. The syrup can be stored in the fridge for up to one month.

For the Latte

Add about 2 tablespoons of pumpkin syrup (adjust to your liking) to a cup. Then add 1/3 cup heated milk (or steamed, if you like) and fill up with espresso or very strong coffee. Top with whipped cream and cinnamon. Enjoy!

In a small saucepan, combine the agave (I used sugar) , water, pumpkin puree, and spices, and bring to a boil.

Simmer for 5 minutes.

Remove from heat and let sit for 10 minutes.

I had to get a bit creative because I didn’t have any cheesecloth. I lined a sifter with a coffee filter and let the syrup pass through. It worked! (just a little messy)