The Pumpkin Spice Latte is now such an iconic fall drink that it will no doubt have the staying power of Egg Nog at Christmas or Mint Juleps at the Kentucky Derby. We are big fans of mixing coffee and milk with pumpkin and its classic spices, as seen in two Runamok recipes. First Snowfall, a cocktail made with pumpkin puree from our friends at Blake Hill Preserves, is like a boozy, cold coffee quencher. Then we have a Pumpkin Spice Milkshake using our Coffee Infused Maple and Pumpkin Cheesecake Ice Cream from our friends at Ben & Jerry’s (soooooooo good).
But the standard for a Pumpkin Spice Latte is definitively Starbucks which contains no pumpkin, just the spices, so that is the one we emulated. And ours is, dare we say it, better because the spices are delivered in pure maple syrup, which makes for a richer latte. We made our Pumpkin Spice Infused Maple Syrup with nutmeg, vanilla, cinnamon, ginger, and cloves – all organic, no artificial flavors. Sweetening your coffee is very personal so use this recipe as a starting point and adjust to your liking.
