Tag Archives: froth

Pumpkin Spice Latte

Pumpkin Spice Latte

I’m not sure what’s going on at the ‘bucks, but I haven’t been happy with their pumpkin spice latte’s as of late. My theory is that the drink got super popular and they cut costs by cheapening the pumpkin spice syrup…because something is seriously askew. Sugar substitute?? Perhaps it’s the unenthusiastic high school kid playing pretend barista that just can’t get it right??

Anyway, I’m not a coffee snob by any means, but over the years I got to liking this pumpkin spice latte – only to be let down on several occasions at a variety of shops, so you can imagine my frustration. It seems simple enough: robust espresso, undertones of pumpkin spice (i.e. ginger, nutmeg, cloves, cinnamon), and frothy milk with whipped cream and extra spice on top. Lately it’s more like: bitter espresso with a hint of pumpkin flavored robitussin – not cool. So I decided to take matters into my own hands – I mean how hard could it be to make a pumpkin flavored syrup?? Turns out it’s pretty easy.

Printable Recipe: http://bit.ly/aFTkpd

Pumpkin Spice Latte Syrup

first things first – make a simple syrup by combining:
1C water: 1C sugar – heat over medium-high heat until all sugar is dissolved
than get some of that good ol’ Libby’s Pumpkin Puree

Pumpkin Spice Latte Syrup

~2 (heaping) T should do the trick

Pumpkin Spice Latte Syrup

Spice mix: 1T cinnamon, .5t nutmeg, .25t ginger, .25t cloves

Pumpkin Spice Latte Syrup

whisk everything together over medium flame – simmer for about 5mins

off the flame whisk in 1T vanilla extract

Pumpkin Spice Latte Syrup

strain off the liquid – there will be some sediment in the bottom of the strainer just dump it

Pumpkin Spice Latte Syrup

store in a mason jar…

Pumpkin Spice Latte Syrup

or better yet – put it in a squeeze bottle…

Here’s how I make my coffee:
-add 1/4C milk to mug and froth until milk fills mug 3/4 of the way (http://bit.ly/cpSx2Y) OR if you’re a fancy pants with an espresso machine, steam your milk

-brew your espresso (single or doppio)

(working quickly now)

-add 1T pumpkin spice syrup to espresso and mix (you can always add more later)

-pour espresso into mug with frothed milk

-add a little sugar

-stir it up

-whipped cream (optional)

-sprinkle some spice on top

now go up to the barista at the nearest ‘bucks, put your hands at the side of your head with thumbs in your ears, wiggle fingers, stick out your tongue, then say “nana-nana poopoo, your pumpkin spice latte is stupid”

Caffelatte

Coffee, like food, is sensory. We first drink by seeing then by tasting. The Italians have done so for ages.  That’s why we have them to thank for the caffelatte or latte for short. Fresh whole milk, instead of being poured haphazardly into a mug of coffee, is heated, frothed, and dolloped atop a fresh cup of coffee or, for a macchiato, freshly brewed espresso is added to already heated and frothed milk.

I like to first add sugar and a sprinkle of cinnamon to the milk so the crystals are suspended in the froth. This way you get a taste of the sugar and/or cinnamon with every sip.

Either way,  drinking coffee at home will never be the same again.

You will need:

Fresh brewed coffee or espresso

Frothing tool such as: AeroLatte

Whole milk. I like organic, it’s a ripoff richer

Sugar and/or cinnamon

Add a little bit of milk to your mug

Heat in microwave for ~20secs

Milk should be warm NOT hot

Grab your frother

Add sugar and/or cinnamon to milk and froth until foam is halfway up mug

You can also directly brew espresso into the foam for a macchiato

In a separate mug, pour yourself a cup of coffee and leave room at the top

Gently dollop on top of coffee to fill to brim

Top off with a sprinkle of cinnamon and sugar

or while no one is watching a drizzle of caramel…

Enjoy!

You can also dollop on top of espresso…

Now that’s how coffee is drunk!