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.
i tried to make my vanilla simple syrup out of truvia this time. it tastes so bad. and then it solidified at the bottom of my adorable syrup bottles. so… yea i’m just going to stick with normal sugar from now on. none of this “sweetener that tastes like real sugar” nonsense