Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Strain the syrup through a fine mesh strainer or cheesecloth and funnel into a bottle or jar.
- Store the syrup in an airtight bottle in the refrigerator.
- 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.
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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