I have been craving everything. Fall is here.

My appetite and what I crave are very different throughout the seasons. For those of us that live in colder climates, we unconsciously crave the heavier warming foods of fall. 

All summer I’ve been drinking iced mochas. Now, I’m ready for something warm, sweet, and a little spicy.

The fancy coffee shop drinks are easy to make at home such as pumpkin spice lattes.

The first pumpkin spice latte was made in a lab with artificial flavors, additives, and no pumpkin for a major coffee company. Recently, the original recipe was revamped. Real pumpkin was added, and the artificial flavors were removed and replaced with spices. It’s important to know where your food comes from!

The “real” deal is easy to make at home. One benefit is you’ll have enough extra to make more lattes all week long. Happy Fall!

Pumpkin Spice Syrup

1/3 cup pumpkin either cooked homemade or from a can

1 cup sugar

1 tbsp vanilla

½ cup water

½ cup evaporated milk

1 tsp cinnamon

1/4 tsp nutmeg

1/2 teaspoon cloves

1/4 teaspoon ground allspice

In a large saucepan, bring all the ingredients to a boil. Reduce heat to medium; stirring frequently. Cook over medium-low heat until the syrup is reduced by a third; about 12-15 minutes. Remove from heat and cool. Serve or store in an airtight container in the refrigerator for up to two weeks. 

Pumpkin Spice Latte

Serves 2

1/3 cup Pumpkin spice syrup

1 cup warm milk

4 shots of espresso or 2 cups strong coffee

Whipped cream

¼ tsp pumpkin pie spice

In two large mugs, add 2-3 tablespoons of pumpkin spice syrup and ½ cup of warm milk. Add two shots of espresso or 1 cup of strong coffee to each mug. Top with each with a dollop of whipping cream and a sprinkle of pumpkin pie spice. Serve immediately. 

Lisa Erickson is a food columnist who loves adventure and food. You can find more recipes by emailing her at wildchowrecipes@gmail.com.


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