This was so delicious even the strictly 'black coffee/espresso' drinker in the house loved it!!
Courtesy of Bakergirl
1/3 cup pumpkin puree (fresh or canned)
1 cup sugar
1/2 teaspoon vanilla
1 1/4 cups water
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ground ginger
Combine all ingredients in a saucepan and bring to a boil. Cook over medium heat, stirring occasionally to keep syrup from burning.
Let mixture cook together until it becomes syrup-y and begins to coat the spoon (for about 10-15 minutes), then remove from heat.
Refrigerate in a heat-proof container. The syrup will thicken a bit in the refrigerator, but will become syrup-y again when heated.
*Do mind the pumpkin bits, which are sugary and chewy. They will be in abundance when using real homemade pumpkin puree. This may be avoided if you go through the extra fine process of refining your pumpkin puree by draining through a sieve and then pureeing twice over.
2 tablespoons syrup
2-3 tablespoons of heavy cream OR 2 cups milk
Blend until frothy. Pour into cup and add hot coffee or espresso.
*I personally found the syrup to be a bit too sweet for my liking so I think next time I'll try to make it wit only one tablespoon of syrup. It's easier to make this in larger portions so I tend to only have it when I've got company to drink it with. Otherwise there is very little of the syrup mixture to blend.
*Being the glutton that I am, I also enjoyed this latte much more when I added whipped cream on top. You can also substitute with frothed milk if you so prefer.