Pumpkin Spice Latte
Yield: 4-6 Cups
1 Cup Pumpkin Puree
1 Cup Water
1/2 Cup Dark Brown Sugar
1/2 Cup Turbinado Sugar
1/2 Cup Vermont Maple Sugar
3 Teaspoons Pumpkin Pie Spice Divided
1/2 Teaspoon Vanilla Bean Salt
1/4 Teaspoon Ground White Peppercorns
1/4 Cup Brandy or Bourbon (Optional)
4 Cups Brewed Espresso
2 Cups Milk
1 Cup Whipping Cream, Whipped
During the fall, there's nothing quite so satisfying as a cup of Pumpkin Spice Latte. Whether served as a late afternoon treat, or as the final touch to Thanksgiving dinner, a cup of this beverage - especially when enjoyed by a blazing fire - is heartwarming, comforting, and good for the soul!
Place pumpkin puree, water, sugars, 2 teaspoons pumpkin pie spice, salt, and pepper in a saucepan. Simmer over medium heat, stirring constantly, until sugars have dissolved (about 5 minutes). Reduce heat to medium low, and continue to simmer, stirring frequently, until mixture has reached the consistency of a thick syrup (about 10-12 minutes more). Remove from heat and allow to cool. Place in blender and process until silky smooth. This can be made ahead of time and stored in the refrigerator for 3-4 weeks.
When ready to serve, remove syrup from refrigerator and allow to stand until room temperature. Meanwhile, heat milk in a saucepan placed over low heat. Do not overheat, as to do so will cause it to scorch.
Place 1-2 tablespoons prepared syrup in bottom of a mug. Add 1/2 -1 tablespoon brandy or bourbon (if using). Pour 6-8 ounces espresso or strong coffee on top and stir to blend completely. Slowly add warmed milk to mixture. Top with whipped cream (if using), sprinkle with a little pumpkin pie spice, and serve.