Maple Spice Pumpkin Latte {with Skinny Options}

(no espresso maker required)

This morning I went to yoga on an empty stomach. Very bad idea. Normally if I do this, I can’t even make it through yoga class, but thanks to all the extra food I ate this week, I didn’t have any trouble making it through yoga. The trouble I had was when we got to the end of the class and our instructor was telling us something about moderation as we were in Shavasana (relaxation) that I should have been listening to, all I could think of was I wanted a Pumpkin Latte, with a nice slice of pumpkin bread. As I was laying there, my mind started racing and planning my route to Starbucks so that I could savor the beauty that is a Starbucks Pumpkin Latte. I even had my Starbucks reusable cup in my car, all ready to go. Oh yeah, baby, my heart was totally starting to sing, ready for pumpkin goodness!

But as I was driving home, I decided I’d spent enough this week on all the extra Halloween things this week and besides, I really loved that Pumpkin Spice syrup I made last fall and I have pumpkin at home. I should totally do that again! And then I started remembering a lovely turkey sandwich that I made earlier this week and hey, I still have all the ingredients, and it sounded SO good that I totally talked myself into making my Pumpkin Latte at home.

The only problem was, I was in a rush, a bit desperate from hunger and longing, and it does take time to strain the syrup. Just as I had my prize latte all ready to photograph (oh quick, I need to shoot it quick while it’s still hot and wonderful to drink!), the doorbell rang. Argh! I considered not answering, but it was three young boys and I just can’t do that to kids. They were asking for a donation of food for the homeless who don’t have the money to have a Thanksgiving.  I quickly glanced over his list of items, then grabbed a can of pumpkin from my counter, tossed it into the boy’s empty bag (to a big smile from the young boy), then I rushed out to photograph my precious pumpkin latte. A few quick shots was all I could manage before I just HAD to take a sip and once I took a sip, it was all over. There were going to be no more photos of this. I needed to sit and savor the taste.

And so, I did. I savored every drop. It tasted every bit as good as a Starbucks Pumpkin Latte. Maybe even a little better because of the smile from the boy who interrupted my latte (for a good cause!) … and the knowing that now I have a bottle of Maple Spice Syrup in my fridge that I can call on at any time I desire another cup of Maple Spice Pumpkin Latte.

Maple Spice Pumpkin Latte {with Skinny Options}

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: At least 10 oz. syrup or 5 to 8 servings 1x

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Ingredients

Scale 1x2x3x

For the Maple Spice Pumpkin Syrup:

• 1 1/2 cups water
• 1 1/4 cups sugar (or sweetener of your choice – I used 3/4 cup Stevia in the Raw, 1/2 cup sugar)
• 1/4 cup maple syrup
• 1 teaspoon nutmeg
• 3 Tablespoons pumpkin puree
• 3 slices fresh ginger root
• 4 whole cloves
• 3 cinnamon sticks

For the latte:

• 3/4 cup low-fat milk (coconut or almond milk would work well too)
• 3/4 cup good quality coffee, brewed double strength
• 2 Tablespoons Maple Spice Pumpkin Syrup (more or less to taste)

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Instructions

1. Combine the water, maple syrup and sugar in a medium saucepan and heat over medium-high heat, stirring occasionally, until the sugar has completely dissolved. Whisk in the nutmeg & the pumpkin, then add the ginger root, cloves and cinnamon sticks.
2. Bring just to a boil, then reduce heat and continue to cook for about 5 minutes, stirring frequently, without letting the mixture come to a boil. Remove from the heat and allow to cool for 10-15 minutes.
3. Strain the syrup through a fine mesh strainer or cheesecloth and funnel into a bottle or jar.
4. Store the syrup in an airtight bottle in the refrigerator.
5. When it’s time for coffee, brew your coffee double strength. Heat the milk in the microwave until hot, then “froth” it with a frother or whirl it in a blender to get it good and frothy. Pour the coffee in a cup, stir in the syrup and pour the frothy milk on top. Top with a bit of light whipped cream and a drizzle of maple syrup if you like.

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Notes

If you are lucky enough to have an espresso maker, just make the desired number of shots of espresso and increase the amount of frothy milk to fill your mug.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Weekend Potluck, Mostly Homemade Mondays, Inspiration Monday and Hearth & Soul Bloghop.