This time around, I’m a trendsetter, I’ll tell you! Yesterday, I already posted a Sunday greeting on my Facebook page with a lousy Pumpkin Spice Latte. And everyone wants the recipe! Syrup for coffee is indeed diverse – from caramel to hazelnut to vanilla. These are the classics. But Pumpkin Spice Syrup (or” Pumpkin Spice Syrup“) is more of a peculiarity to us, which always pops up in the autumn in American Kafferöster chains. Of course at Starbucks, but also the smaller shops and chains around Thanksgiving and Halloween specials around the pumpkin. Pumpkin Spice Latte is such a classic that returns every year.
In 2009, I tried it for the first time and was very fond of it. This year, I had my first Pumpkin Latte in September at a Peet’s Coffee in Napa Valley. After that, I lost track of him until I rediscovered him with Miri, who just returned from a trip to New York: Pumpkin Spice Latte.
She got right down to it and got a recipe for the syrup. On the idea, I did not come at all honestly after the holiday. And most holiday memories at home taste very different then. Just like New York Cheesecake presented a pumpkin latte just in time for Halloween and at the latest I had to go to the pumpkin and create my own Pumpkin Spice Syrup!
The other two girls used Hokkaido, but I can honestly slow this pumpkin do not see anymore. Soup here, soup there – Hokkaido just is not my favorite pumpkin. I just like the taste of others. In this case, butternut was my first choice and harmonizes wonderfully with the spices.
Not everyone has cloves, cinnamon, ginger and nutmeg in powder or in the piece in the house or wants to buy extra for a little syrup, That’s why I just simplified the whole thing – just take mixed, good gingerbread spice in organic quality. Add some extra cinnamon and vanilla and freshly grated nutmeg to it, the pumpkin spice is ready!
Preparation Steps
- For a latte macchiato or caffè latte, simply add 1-2 tbsp of the syrup to a glass and cover with a little hot milk, Possibly. Add some of the cooking water and stir to get back to 100g weight.
- The Pumpkin Spice Syrup add water and sugar to a saucepan and stir. Place on the stove and set the temperature to medium heat.
- Whilst stirring, heat until the sugar is completely dissolved, but do not boil, but bring to maximum simmering.
- Once the sugar is completely dissolved, add the pumpkin purée and the spices and stir well.
- The mix Let it simmer for about 10 minutes at medium temperature, taking care again that the whole thing does not boil, but simmers gently. Keep mixing well.
- Hang a strainer in a glass bowl and place the strainer on a cheesecloth or cheesecloth.
- Carefully pour the hot syrup through the cloth, allowing it to drain again and again and then squeeze out well so that only the solid substances remain.
- Put the syrup in an open container Allow to cool to room temperature, then fill in previously rinsed, tightly closable bottles or Weck jars and store in the refrigerator.
Notes
The Pumpkin Spice Syrup should be within of 1 week.
