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Creamy Homemade Pumpkin Spice Latte with Brown Sugar Syrup

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A rich and creamy pumpkin spice latte crowned with a homemade brown sugar syrup that adds a deep caramel warmth, perfect for cozy mornings and a comforting treat.

Ingredients

Scale
  • 1 cup brown sugar, packed (light brown sugar preferred)
  • 1 cup water
  • 1/2 teaspoon vanilla extract (for syrup)
  • 2 cups whole milk (or milk of choice, oat milk recommended for creaminess)
  • 1/4 cup pumpkin puree (fresh or canned, not pumpkin pie filling)
  • 1/2 teaspoon pumpkin pie spice (blend of cinnamon, nutmeg, ginger, and clove)
  • 1/2 teaspoon vanilla extract (for latte)
  • 1/2 cup strong brewed espresso or coffee (about 120 ml / 4 fl oz)
  • 2 tablespoons brown sugar syrup (adjust to taste)
  • Whipped cream for topping (optional)

Instructions

  1. Make the Brown Sugar Syrup: In a small saucepan, combine 1 cup brown sugar and 1 cup water. Bring to a simmer over medium heat, stirring frequently until the sugar dissolves completely. Let it simmer gently for about 5 minutes until slightly thickened. Remove from heat and stir in 1/2 teaspoon vanilla extract. Let it cool slightly.
  2. Prepare the Coffee: Brew your espresso or strong coffee. You’ll need about 1/2 cup (120 ml). Set aside.
  3. Heat and Froth the Milk: In a small saucepan, combine 2 cups milk, 1/4 cup pumpkin puree, 1/2 teaspoon pumpkin pie spice, and 1/2 teaspoon vanilla extract. Warm over medium heat until hot but not boiling (about 4-5 minutes). Use a milk frother or whisk vigorously to create a creamy foam.
  4. Assemble the Latte: Pour the brewed espresso into your mug. Add 2 tablespoons of the brown sugar syrup (adjust sweetness to your liking). Slowly pour the warm pumpkin-spiced milk over the coffee, holding back the foam with a spoon. Then spoon the foam on top.
  5. Finish with a Touch of Sweetness: Drizzle a little extra brown sugar syrup over the foam for a glossy, sticky finish. Optionally, add a dollop of whipped cream and a sprinkle of pumpkin pie spice for presentation.

Notes

Use whole milk or oat milk for best creaminess. Heat milk gently to avoid curdling. Let brown sugar syrup cool to thicken. If no frother, whisk milk vigorously or use a French press to froth. Adjust spice levels to taste. Store syrup in refrigerator up to two weeks. Prepare milk mixture ahead and refrigerate up to 24 hours, reheat and froth before use.

Nutrition

Keywords: pumpkin spice latte, homemade latte, brown sugar syrup, pumpkin latte, fall drink, creamy coffee, seasonal beverage

Find it online: https://bitematrix.com/creamy-homemade-pumpkin-spice-latte-with-brown-sugar-syrup-recipe/