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!
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*
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![/print_this]
Tomorrow is Columbus Day which means no teaching tomorrow night 😀 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
- Sunday: Veggie Ricotta Pasta (roll-over from last week)
- Monday: Stuffed Poblano Peppers
- Tuesday: Biggest Loser “Fried” Chicken w/ homemade honey mustard and mashed potatoes and cauliflower [Mr. P’s request…the chicken, not the cauliflower 😉 ]
- Wednesday: leftovers – teaching
- Thursday: Pumpkin Pancakes/Waffles
Question: Are you ready for fall food, or hanging onto summer?
See you in Columbus,