That’s right guys, you get two recipes for the price of one in this post! Plus you’ll be able to make your Pumpkin Spice Latte’s at home for a fraction of the price with this copycat Starbucks pumpkin spice syrup, what more could you want on a Saturday afternoon?
I don’t like coffee, at all. In fact, I hate it. I don’t even feel bad about admitting that! But I was always jealous of everybody who got to enjoy pumpkin spice lattes at this time of year, because while I hate coffee pumpkin spice is one of my absolute favourite thing (I mean, I did make pumpkin pie into an ice cream after all). So I went into Starbucks earlier this week and asked for a pumpkin spice hot chocolate. And let me tell you, I got some funny looks from both baristas and lots of “You want pumpkin spice hot chocolate?!” But it was worth the judgemental looks because it was delicious! After my first sip, I knew I was doomed! I was going to become a slave to Starbucks. I’m already a slave to Costa (they make amazing cinnamon hot chocolates, I went there so often when I was living in Birmingham that they got me a Christmas card one year!) so I knew I couldn’t afford to be addicted to Starbucks too, even if just for one season! So, last night I set to make my own pumpkin spice syrup, and boy am I glad I did!
This syrup is amazing, it has all that yummy warm autumn spices plus that subtle pumpkin taste. I only mad a relatively small amount for my first attempt, but it can easily be doubled or tripled to give you lots more! I can’t tell you how long it will keep since I only made it last night and I’m too eager to share it with you all to test it’s longevity, but it’s a simple syrup so I’m sure it’ll last at least a few months in the fridge. It probably won’t get a chance to last that long in my house though! The syrup is easy to make, the hardest part is straining it as it does take a while – but I’m an impatient person so it’ll be smooth sailing for most people! It also contains real pumpkin* (*or butternut squash technically) so it’s practically healthy (let me have that one okay)! Not a fan of pumpkin? No problem! Switch out the pumpkin puree for some apple puree and you’ve got a beautiful spiced apple syrup!
You can of course use this syrup in your lattes, it will also be great on pancakes, ice cream – you name it! But I of course used mine in hot chocolate, which is why I’m also going to share with you my ultimate hot chocolate recipe. I got this mixture recipe from Jamie Oliver a long time ago now and I’ve never turned back to ready made hot chocolate mixes since. Trust me, you won’t either. It’s easy to put together as much as you like, stick in a jar and crack into it whenever you need a yummy hot chocolate treat.
I urge you to give this syrup a go and I’m willing to bet you that your local Starbucks will be starting to miss your presence!
I’m going to be bringing this along to Fiesta Friday today, as a late treat for our wonderful host and co-hosts – Angie, Prudy and Naina. Hopefully this little pick me up will keep them and you partiers going through the weekend! If you’ve not partied at Fiesta Friday before, grab a mug and come join us!
- 370ml water
- 130g light brown sugar
- 200g caster sugar
- 100g pumpkin puree
- 2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1 tsp vanilla extract
- Heat the water and sugars in a medium saucepan over a medium heat until the sugars have dissolved
- Stir in the spices and pumpkin puree and simmer for 8-10 minutes. Do not boil. Stir occasionally.
- Remove from the heat.
- Place a wire mesh sieve over a large bowl, and line the sieve with cheese cloth, a muslin or very thin tea towel.
- Strain the mixture through this. You will end up with a very thin syrup in the bowl and a thick paste will be left behind. I saved this, I'm not sure what I'll use it for yet though!
- Leave the syrup to cool and then stir in the vanilla
- Pour into a jar and seal, store in the fridge
- Use 2-3 tbsp of syrup in your coffee or hot chocolate.
- See link below for what to do you if you can't buy canned pumpkin puree in your country
- 4 tbsp malt milk drink mix (e.g. horlicks)
- 4 tbsp cornflour
- 8 tbsp cocoa
- 6 tbsp icing sugar
- 200g good quality dark chocolate, finely grated
- 1/8 tsp cinnamon
- 1/8 tsp salt
- Hot milk
- Whipped cream (optional)
- Mix all the ingredients together
- Heat your milk in a pan on medium heat until it's just about to boil
- Add your hot chocolate mix and whisk in
- Leave to cook on a low heat for a couple of minutes
- Pour into your favourite mug, top with whipped cream if using and sprinkle on some pumpkin spice mix
- Use 5 generous tablespoons of mixture per 500ml/1pint of milk
- Double this recipe to make as much as you like!
- Store in a sealed container