Prep 4 mins
Cook 18 mins
I found this recipe at this website www.thatsmyhome.com and paired it with a recipe from organizedchristmas.com My substitutions are in the ( ) OMG, this is so good and pairs great with a pumpkin cranberry breakfast cookie :)
- 14.79 ml canned pumpkin
- 29.58 ml vanilla-flavored syrup (I just use about 1-2 tbsp. Splenda here)
- 236.59 ml milk or 236.59 ml soymilk or 177.44 ml milk
- 59.14 ml coffee creamer
- 59.14 ml espresso (I used some espresso coffee here (Starbucks brand) or 118.29 ml strong brewed coffee (I used some espresso coffee here (Starbucks brand)
Gingerbread Syrup use 1 tsp
- 473.18 ml water
- 354.88 ml granulated sugar
- 12.32 ml ground ginger
- 2.46 ml ground cinnamon
- 2.46 ml vanilla extract
- Make the gingerbread syrup by combining water, sugar, ginger, cinnamon and vanilla in a medium saucepan.
- (Note: or sub 1/4 t. ground cinnamon or pumpkin pie spice) Be sure the pan is not too small or the mixture could easily bubble over.
- Bring mixture to a boil then reduce heat and simmer syrup, uncovered, for 15 minutes.
- Remove the syrup from the heat when it's done and slap a lid on it.
- To make a pumpkin latte at home: In a small saucepan, stir pumpkin puree into milk.
- Add syrup(s), remember to use 2 tablespoons Gingerbread Syrup.
- Heat gently until steaming, stirring occasionally.
- Blend on high for 20 second until foaming.
- Pour flavored milk into a tall glass and pour coffee over.
- Dust with ground pumpkin pie spice or nutmeg, optional.
- Just as good as Starbucks IMO.
This was a nice change. I didn't have cofee creamor, so I used a little heavy whipping cream and extra milk. It was very good. I would suggest only making part of that syprup because I have sooo much left over, and I don't know what I will do with it all.