Homemade Pumpkin Spice Latte + Weekly Menu

Here’s another Mr. Prevention airport story for you.

Our flight left early on Friday morning and I’m rather fond of MULTIPLE cups of coffee in the morning. As soon as we were through security and the belt incident, I was purposefully walking through the terminal in search of my needed caffeine fix.

Low and behold (of course), there was a Starbucks…with a rather long line. Without any hesitation, I jumped in line with all of the other travelers, more than willing to hand over far too much for a cup of joe. My oh-so-deep hubby (with pumpkin spice latte in hand) says, “I wonder what people in third world countries would think if they saw all these people herding around insanely over-priced coffee?”

I couldn’t agree more. And I’m not one to pay $2.50 for my grande coffee straight-up, but desperate times call for desperate measures. When everyone at work started talking about the now in-season Starbucks Pumpkin Spice Lattes, I treated myself to one while grocery shopping one day. There’s no denying it was delicious, but certainly not worth the $5.65 price tag. I’m a little lot ashamed that I even paid it, to be honest.

Then, the stars in the universe aligned and one of my favorite blogs posted a recipe for a Homemade Pumpkin Spice Latte. While I haven’t done the cost comparison, I say with near certainty that all of the ingredients were far less than $5.65 and I’ve been using the syrup for the past 3 weeks. Now that it’s almost gone, it’s time to 1) share this recipe and 2) make more!

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Homemade Pumpkin Spice Latte adapted from Sugar Crafter via Cook Like a Champion as seen on Confecctions of a Foodie Bride

Pumpkin spice syrup:
1 1/2 cups water
1 1/2 cups sugar
4 cinnamon sticks
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tsp ground nutmeg
3 Tbsp canned pumpkin

For a single latte:
1 shot of espresso
6 oz skim milk
1 Tbsp pumpkin spice syrup
whipped cream, optional*

Directions:

To make the syrup: Cook sugar and water in a small pot over medium heat until the mixture is completely clear.

Whisk in the remaining ingredients and continue to cook for about 5 minutes, stirring frequently. Do not allow mixture to come to a boil.

Allow mixture to cool for 10-15 minutes.

Strain syrup through cheesecloth or a fine mesh strainer into a large jar or bottle of your choice.

Keep syrup in the fridge, it will last a while.

To make the latte, combine espresso with steamed milk, and 1 tablespoon of pumpkin spice syrup (add to taste). Top with whipped cream, if desired. Yields: ~2 1/4 cups syrup (36 tablespoons).

Nutrition Information (per tablespoon of syrup): 30 calories; 0 g. fat; 0 mg. cholesterol; 1 mg. sodium; 8 g. carbohydrate; 0.05 g. fiber; 0 g. protein

Nutrition Information (per latte*): 62 calories; 0 g. fat; 1 mg. cholesterol; 45 mg. sodium; 12.6 g. carbohydrate; 0.05 g. fiber; 3.3 g. protein

*whipped cream not included.

Result: Just like the real deal with far fewer calories. A grande Pumpkin Spice Latte from Starbucks comes in at 310 calories, 6 grams of fat, 49 grams of carb. Making your latte at home can shave off nearly 250 calories! Note: The syrup keeps well for WEEKS in an air-tight container in the fridge. Enjoy!

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Tomorrow is Columbus Day which means no teaching tomorrow night :-D Instead, dinner at home and a more complete weekly menu for a change! I have been getting anxious for soup, but it looks like the nice, warmer weather is going to stick around for another week. The soup will have to wait!

Weekly Menu: October 9th-13th

Question: Are you ready for fall food, or hanging onto summer?

See you in Columbus,

Comments

  1. says

    I’m ALWAYS ready for fall!! I’m not a latte person anymore, but the pumpkin latte is one of my favorites. I think I could become a latte person again if I actually had a latte maker. Mine broke a couple years ago and I never replaced it. MArk is right, third world countries probably think we’re nuts, which is why it’s always good to make your own! This recipe sounds faaaabulous.

  2. says

    The pumpkin spice latter sounds wonderful! Could you bring me a cup over? ;) Love the photos!

    I’m ready for fall and fall foods. The weather can’t decide whether it’s summer or fall around here. And quite honestly, I’m ready for fall. I do enjoy the very last of our tomatoes however! :)

    Have a great week!

  3. says

    I hadn’t gotten starbucks in a long time, and Hannah and I went and got 2 drinks it was almost $10! I could have bought two filet mignon’s for that price. :D

    Looks delicious and your photos are terrific as usual!

  4. says

    Nice! I love Pumpkin Spice Lattes, but while in the US I found that I liked the Salted Caramel Mocha ones much better. We don’t get those at the cafe on base, but at least they have regular Starbucks drinks. I am ready for fall foods, but not the fall weather. This is the first year in like 6 years I will see fall. We drove to Aomori the other day and I could see the leaves changing and the colors were so pretty. It is also a great time to enjoy apple cider here. Japan does produce some pretty amazing apples.

  5. says

    I need to make some of this syrup, stat! I keep meaning to do so… wanna hear my real excuse though? I want to buy a cute mason jar to photograph it in.

  6. says

    I *hate* paying a ton of money for a cup of coffee. It’s marked up so much! I’m sure I’d have fallen victim to that pumpkin latte, though. ;-) This version you’ve posted looks fab, and I’m sure costs a whole lot less. I was still trying to hold onto summer, but now that everyone’s thinking pumpkins and baked apples, I’m all for fall.

  7. Layla Bowen says

    Nicole, I just made this and it is wonderful! I think it tastes BETTER than Starbuck’s version. Thank you for posting this.

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