For those surviving without ovens.

As an expat from the States, it can be difficult having loved and lost your oven... but there's a plethora of recipes to meet your tastebuds' needs using stovetop, crockpot, and even microwaving methods! This blog will provide recipes spanning from sidedishes to desserts, funky to traditional, and a few things in between. Enjoy!

Wednesday, November 2, 2011

Pumpkin Spice Syrup... for Starbucks copycat lattes.

image courtesy

1 1/2 cups water
1 1/2 cups sugar
4 cinnamon sticks or 1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground nutmeg
3 tablespoons pumpkin purée


Combine water and sugar in a medium pot over medium heat. Cook until sugar has completely dissolved. Whisk in remaining ingredients. Cook for about 6 minutes, stirring frequently. Do not allow mixture to come to a boil. Strain syrup through cheesecloth or fine mesh strainer into a large glass measuring cup. Transfer to bottle of your choice and store in the refrigerator.

To make a pumpkin spice latte, simply add about 1 1/2 tablespoons of syrup for each shot of espresso. For an iced latte, stir together syrup and espresso before adding desired amount of cold milk. For a hot latte, add frothed milk and stir to combine. Top with whipped cream, if desired.

makes about 1 3/4 Cups syrup... which makes about 18 single shot espresso or single bag tea lattes. :)

This keeps in the fridge for up to 3 weeks. That is almost 1 pumpkin latte a day for three weeks!... unless you are the sharing type... or the double/triple shot type! ;)

This makes great Tea Lattes too! Just fill mug half full with warm milk and half boiling water. steep tea bag for recommended time and add 1 1/2 T syrup, Yum!


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