Spiced Pumpkin Latte Syrup

I’ve never been a fan of flavored coffee. When I drink a cup of coffee, I want to taste coffee. But the other day I saw spiced pumpkin latte on a menu and was fascinated. I looked up a recipe and found a version of this one on-line. It’s converted my thinking. I’m thinking I’ll try some other flavored coffees now. This one is so delicious, rich and creamy. But the best part is that now I can have 19 more mugs of spiced pumpkin latte without making flavoring. This recipe actually makes about 4 cups of syrup. If, like me, you use 1/4 cup of the syrup in each 2-cup mug, you’ll get 20 cups of rich and creamy latte. And like most of my recipes, feel free to adapt it to your taste by adding more or less instant coffee (or espresso) as well as adjusting the sweetener to your liking.

In a 2-quart saucepan combine:

1 15-ounce can of pumpkin puree

2 1/2 cups water

1/3 cup date syrup*

1/3 cup maple syrup

1 tablespoon pumpkin pie spice (adjust this to your taste as well)

1 tablespoon vanilla extract

3 tablespoons instant coffee (or espresso)

Whisk to combine all ingredients and cook over medium high heat until the mixture comes to a boil. Then reduce the heat to medium to medium low and cook until the syrup mixture coats the back of a spoon. I cooked it over medium low (I was afraid of burning it) so it took about 40 minutes to reduce. Makes 4 cups of syrup (more or less).

*Feel free to use your favored sweetener. If I make this for my son, I’ll probably use stevia.

Using the syrup to make a spiced pumpkin latte:

In a small saucepan (or if you want it faster, in a microwaveable large mug) heat:

2 cups non-dairy milk (oatmilk froths very well)

When hot combine with:

1/4 cup spiced pumpkin latte syrup (more if you want it stronger)

Heat until desired temperature. If you want the milk frothy, use a milk froth device or I used my immersion blender (don’t do this in the mug! you’ll have a mess of oatmilk all over your counter!). If desired top with a whipped non-dairy cream.

Using this syrup to make spiced pumpkin latte pudding (or creme brulee):

In a 2-quart saucepan combine:

1 cup spiced pumpkin latte syrup

2 1/2 cups non-dairy milk (DO NOT USE SOYMILK)

1/2 to 2 teaspoons instant coffee or espresso

In a small bowl combine:

1/2 cup non-dairy milk

3 tablespoons arrowroot

Whisk to combine and make a slurry before adding to the saucepan. Heat over medium high heat, whisking every few minutes (I usually whisk it almost constantly) until the mixture comes to a boil at which point it should also be thickening. Remove from the heat and pour into serving dishes. If creme brulee is desired, after the pudding cools, top with 1 teaspoon sugar in each dish and brulee. Makes approximately 6, 6-ounce servings.