October 1 marked the first cool day in Dallas and I am so committed to it being fall that I have traded in my robyn’s egg blue nails for dark sage green - truly a huge step
And so, with the changing of summer to fall, I just HAD to have my pumpkin spice lattes for the morning. It tastes like fall and I love it.
1 cup water
1 cup organic pumpkin puree
1 cup sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp vanilla
In a small pot, bring water to a boil, add pumpkin puree and reduce heat to medium. Once mostly dissolved, add sugar and dissolve sugar. Add spices and heat on low for about 5 minutes. Take off heat and let cool. Strain in cheese cloth or twice through a metal strainer once cooled. (note: if you do strain it, you end up with delicious essentially pumpkin pie filling that you can put on anything or just eat it by itself)
For a pumpkin spice latte: In a mug, add 1 shot espresso, 2 tbsp simple syrup, and 1 cup hot milk that has been microwaved for 1:45 and whisked until frothy (almond milk & soy milk work). sprinkle with cinnamon.