Like I’ve said before (and I know I sound like a broken record, but whatever), two of my fave things about Fall are boots and Pumpkin Spice Latte’s. I haven’t actually taken my boots out of hibernation yet, but now that it’s October (what?!), it’s probably time. I do, however, seem to be spending my entire salary on Pumpkin Spice Latte’s. I try to resist, but they are just so damn good addicting. My car just drives itself right to Starbucks. Weird.

But now I need to think about trading my PSL fund for a Christmas fund …only 84 days left! So this is an economical recipe decision. And it’s been a while since I’ve baked, so I’m easing myself back into it with this very simple, very delicious, very versatile recipe.

There are a lot of pumpkin spice syrup recipes in the blogosphere. Mine’s not that much different, but that doesn’t mean it’s not worth sharing! The syrup is incredibly easy to make, and you probably already have most of the ingredients. Plus, it can be used on anything. I’m using it to make a latte, but I imagine it would be amazing on pancakes or oatmeal. Or in ice cream or yogurt. Or in a martini. Or straight out of the jar (with some whipped cream, of course). So, yeah, pretty much anything.

By the way, I used a Nespresso Pixie to make my latte. Seriously, best invention ever. Totally worth the investment if you’re a lazy espresso lover like me. I’m all about convenience. I also own the  Nespresso Aeroccino milk frother. Also amazing. If you don’t have an espresso machine, you can just make strong coffee and steam milk on the stove or in the microwave. It won’t be as frothy, but you’ll still get your pumpkin fix, and that’s all that really matters, right?

INGREDIENTS

1½ cups water
1½ cups sugar
4 tbsp pumpkin puree
4 cinnamon sticks
1 tsp. ground nutmeg
1/4 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp vanilla
Whipped cream (not optional, and you never use too much)
Pumpkin Pie Spice (to sprinkle on top)

DIRECTIONS

Combine the water and sugar in a medium saucepan and stir over medium-high heat until the sugar has dissolved. Add spices and pumpkin puree and simmer over medium heat for about 8 minutes, stirring frequently. Do not boil. Remove from the heat and cool for 10-15 minutes. Strain the syrup through cheesecloth or a fine mesh strainer. Store in the refrigerator in an airtight container. The syrup will thicken in the refrigerator and will last up to a month.

For the latte, add the syrup to the mug while brewing the espresso, to aid the mixing process. Then top with steamed milk, whipped cream (however much your heart desires) and pumpkin pie spice! I used 2 tablespoons of syrup per shot of espresso, but you can adjust to your taste. (I added like four this morning…)