This article has been syndicated to Her Campus from The Surznick Common Room by Sarah Wissinger, a Her Campus Blogger Network member. Read the full post here.
This isn't the first pumpkin spice recipe you've seen and I'm sure it won't be the last. Pumpkin spice anything has gotten so popular that's it's even jokeworthy at this point. But there's a reason that we're all obsessed with this fall staple... it's delicious.
Like many people, I'm a big fan of Starbucks' Pumpkin Spice Latte. I don't typically buy coffee, but once the PSL hits shops it's hard to say no. That all changed when I learned about what's really in a Starbucks Pumpkin Spice Latte, and while I was not surprised to learn that it's full of artificial flavors, preservatives, caramel color and the like, I was surprised to learn that even a PSL ordered with soy milk is not dairy-free. (P.S. There's no pumpkin in it either.)
So I decided it was time to make a homemade version of the pumpkin spice latte and figured, hey while we're at it, why don't we make a pumpkin spice cocktail too? Pumpkin Spice White Russian, anyone?!
First we're going to need to make our base for both drinks: pumpkin spice syrup! If you've ever tried mixing cinnamon or spices into a drink, you know that they usually just float on the top and make your drink gritty. Making a syrup will give you the flavors of the spices without the grit! This syrup can be kept in your fridge for a few weeks, so anytime you want to whip up a drink, it'll be a breeze!
Pumpkin Spice Syrup
Here's what you need!
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/4 cup pumpkin purée
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. groung ginger
- 1/2 tsp. allspice
- 1 cup water
NOTE: Cinnamon, nutmeg, ginger and allspice are basically what makes up pumpkin pie spice. If you have pumpkin pie spice on hand, feel free to use 1 tbsp. of that instead!
Here's what you do!
- Combine all ingredients in a medium pot.
- Simmer over medium heat, stirring until all sugar has dissolved (about 10 minutes or so).
- Turn off heat and let cool. Strain into a sealable jar and store in refrigerator. (We used a fine mesh strainer from Nick's brewing supplies to strain the syrup, but cheesecloth would work as well.)
Read the full post on The Surznick Common Room.