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For those who would rather make it themselves, or those who want this seasonal treat all ye

Step 1: Ingredients

For the Pumpkin Syrup:
2 1/2 Cups water
1 Tbsp nutmeg
1 1/2 Tbsp Cinnamon (or 3 Cinnamon sticks)
1/2 tsp Ground Ginger (or 1/2 inch piece of fresh)
1 Cup of Sugar
3 Tbsp Pumpkin Puree
Cheese Cloth

For Serving: (Not pictured)
1/2 Cup Espresso or Strong Coffee
1/2 Cup Milk (Warmed and Frothed if drinking it hot)
3 Tbsp Pumpkin Syrup (more or less to taste)

Step 2:


For the pumpkin syrup, combine the water and spices in a saucepan. Bring to a boil, then turn down the heat and allow them to simmer for 20 minutes.

After spices have simmered, strain the mixture through the cheese cloth. (You can then pass it through coffee filters for a smoother syrup)

Rinse the remaining spices out of the pot. Return the reserved liquid to the pot, and mix in the pumpkin and sugar.

Bring back to a boil - reduce heat and simmer for another 10 minutes.


Store the syrup in the refrigerator in an airtight container. Can be stored for several weeks.

Step 3:

For hot coffee:
Add syrup into mug, pour hot coffee on top - top with steamed / frothed milk.

For iced coffee, mix syrup and coffee - add ice, top with cold milk.
Hey, <br> <br>This recipe looks good, but there's no way I can get canned pumpkin where I live. Would you have an idea for a substitute? It doesn't even have to taste similar to pumpkin, just needs to be something pleasant that can be turned into a syrup like this. I've been racking my brains but can't come up with anything.
<p>Have you thought of maybe a sweet potato puree, or carrots.</p>
How about sweet potatoes? =) or yams?<br>I think apple would also be good with all the spices - you could probably even just add a splash of the juice =)
The ingredients listed on the Fontana Pumpkin Spice Sauce include: sugar, condensed skim milk, pumpkin pur&eacute;e. It also lists &quot;fruit and vegetable juice (color)&quot;. I am wondering if it might have carrot juice in i- that would account for the color and there is a taste to the sauce that could possibly come from carrots.<br><br>The sauce can be purchased on the Starbucks website. Has anyone tried duplicating the actual sauce? Add a shot of espresso and some steamed milk- yum!
<p>After reading some of the straining issues I tied my spices in cheese cloth and let it seep into the syrup while simmering. Pulled the spice bag out and continued. Worked like a charm.</p>
<p>So , I tried making this and had the same issue as pwillems. I have no idea what I did wrong but the end product after boiling and simmering the spices/water for 20 minutes had a very goopy consistency that wouldn't naturally drain through cheesecloth (it was dripping maybe a tablespoon every half hour) so I tried a few different ideas for straining it but ultimately ended up just mixing the goop with sugar and pumpkin and putting it in the fridge after cooking for 10 minutes. The final result was a dark brown liquid with lots of spices in it with the consistency of thin gravy </p>
<p>I have not tried this yet, so I don't KNOW that this will have the same results or end up as well, but you could maybe try using whole cinnamon sticks and whole nutmeg. This should make filtering the mixture much easier. </p>
<p>Maybe it's supposed to be 1-1/2 TEASPOONS of cinnamon? Most of the pumpkin spice blends I see have about 2 tsp of cinnamon, I believe.</p>
<p>this is awesome! i used half the sugar, topped with a shot of ready whip and a sprinkle of cinnamon...yummy1</p>
<p>Hmmm....Had a go at this and it was an utter failure. Cinnamon being insoluble, I ended up with an un-filterable sludge that just blocked the cheese cloth. Even after an hour and much mucking around, I still only had a couple teaspoons of filtered liquid.<br><br>I'm keen though, so will try again using cinnamon sticks instead of the ground cinnamon.</p>
I DECLARE THIS MOCK PUMPKIN SPICE LATTE TO BE THE BEST MOCK PUMPKIN SPICE LATTE OF THEM ALL!!!!!!!!! Seriously. I love this stuff.
This sounds really good

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