The best Pumpkin Spice Latte copycat recipe on the 'net. Plus you can store it in your fridge for 2 weeks.
Course Beverage
Servings 24servings
Calories 68kcal
Author The Art of Doing Stuff
Ingredients
1cupof Pumpkin Pie fillingthis stuff is presweetened and spiced
½cupof Condensed MilkPartly Skim/Low fat if you can find it is best
1cuplightly packed dark brown sugar
½cupof water
4cinnamon sticks
1" of fresh ginger sliced into 4 pieces
8whole cloves
¼teaspoonfreshly ground nutmegquickly toast over medium heat for a few seconds
Espresso
2% milk
Whipped Cream
Instructions
Combine dark brown sugar with water in a saucepan and bring to a boil over medium heat.
Once sugar is dissolved add cinnamon, ginger, cloves and nutmeg and simmer until the syrup is the thickness of maple syrup. (it will thicken even more when it cools)
Put a lid on the saucepan and allow mixture to steep for half an hour.
Meanwhile, mix together 1 cup of pumpkin pie filling with ½ cup of condensed milk.
Once the syrup has steeped, strain out the whole spices, then mix it into the pumpkin and condensed milk.
Add 1 shot of espresso to coffee cup (1 ounce). Mix in 2.5 Tablespoons of the Pumpkin Syrup. Fill cup with 6 ounces of steamed 2% milk. Top with whipped cream and a sprinkle of pumpkin pie spice or cinnamon.