Expensive bottled raw sugar syrup being sold in grocery stores had me scratching my head. Why buy them when one can just simply boil water and raw sugar crystals to make syrup. Well, I also could not understand people paying insane amount of money for bottled flavored water and for Starbucks coffee.
I believe I'm probably the only person on earth who has been to a Starbucks shop only 3 times since they became trendy 23 years ago. I'm not kidding. I'm a coffee drinker, just not Starbucks coffee or any other fast food shop coffee. I prefer mine strong with whole milk and a quarter teaspoon of raw sugar. I've never tried the sugary sweet concoctions that Starbucks sells although one product they have sounds really good specially at this time of year, the Pumpkin Spice Latte. But I'm not going to get one from Starbucks, homemade is good enough for me. Besides I'm sure theirs has tons of sugar.
First I had to make the pumpkin spice syrup to make the coffee treat. I tweaked some recipes I found online using the same ingredients.
Pumpkin Spice Syrup
½ cup fresh or canned pumpkin puree
1½ cups water
3 tablespoons sugar
3 tablespoons golden raw sugar granules
1¼ cups water
1 cinnamon stick, lightly crushed
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
1/8 teaspoon powdered ginger
1 teaspoon pure vanilla extract
- In a small saucepan, boil pumpkin puree and water. Simmer, covered, for 15 minutes. Leave for 30 minutes. Strain using a very fine sieve; discard puree. Rinse saucepan, put back the pumpkin liquid and simmer until reduced by half.
- In a another saucepan, boil over medium heat sugars, water, and cinnamon stick until reduced by half. Strain and discard cinnamon stick. Stir into the reduced pumpkin syrup with the rest of the ingredients. Let cool; transfer into a clean bottle. Refrigerate until ready to use. This makes a little over 1 cup.
For a 16 ounce mug:
6 ounces warm whole milk
2 tablespoons pumpkin spice syrup, or to taste
6 ounces freshly brewed espresso
whipped heavy cream or Reddi Wip
pumpkin pie spice mix, optional
- Mix milk, pumpkin spice syrup, and espresso. Top with whipped cream. Sprinkle with pumpkin pie spice, if desired. Enjoy.
2 cups golden raw sugar crystals
1 cup water
- Combine sugar and water in a saucepan and let come to a boil. Cook until sugar has completely melted. Simmer uncovered for 10 minutes. Let cool; transfer into a clean bottle. Refrigerate until ready to use.
3 comments:
Wowwww
This definitely sounds GOOD !!!
I'd looooooooove a cup of pumpkin latte
same here, can't understand why people buy cold tea drinks when they can make it themselves. maybe convenience. :P
what's the difference between golden raw sugar crystals and muscovado sugar? would love to try your drink! need to find one of those pumpkin puree, though. is it the same as our kalabasa?
appreciate much your sharing and linking over at Food Friday, Ms. Oggi
Winnie, you'll love it then.
Maiylah, the raw sugar crystals I usually buy in bulk are lighter in color than our muscovado. If I were to believe what's on the package, they should be the same, with minimal processing. I prefer the flavor of Philippine muscovado but it's expensive here and I use it for special recipes only. Although they're not exactly the same, they are related so you can use kalabasa. Most probably, it will taste even better.
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