Starbucks Pumpkin Spice Syrup Copycat Recipe 395
STARBUCKS PUMPKIN SPICE SYRUP-COPYCAT RECIPE - (3.9/5)
Provided by MJH
Number Of Ingredients 7
Steps:
- Combine the water and sugar in a saucepan. Simmer over medium heat, stirring occasionally, until the sugar dissolves. Add the spices and the pumpkin and continue to simmer for about 8 minutes, stirring frequently. Do not boil. Remove from heat and strain the syrup through cheesecloth, tea towel, or strainer. Depending on the type of strainer you use, you may need to strain the syrup twice. Allow the syrup to cool, then refrigerate the syrup in a tightly closed jar for up to a month.
STARBUCKS PUMPKIN CREAM COLD BREW
The creamy spiced cold foam on this Pumpkin Cream Cold Brew tastes just like the coffee shop version. Save money and time by making this Starbucks copycat at home this fall.
Provided by Jocelyn @ Inside BruCrew Life
Categories Drinks
Time 5m
Number Of Ingredients 6
Steps:
- Add the half and half, pumpkin, pumpkin pie spice, and monkfruit to a mason jar. Stir gently until combined.
- Add the lid and shake lightly. Chill until ready to use.
- Shake pumpkin cream gently to mix everything together again. Pour 1/4 cup into a milk frother and choose the cold option. You can also use a hand held frothing wand and whisk until foamy and thick.
- Add ice to a cup and pour in 1 cup of cold brew coffee. Stir in 1 tablespoon vanilla syrup.
- Top coffee with pumpkin cream foam and enjoy right away.
Nutrition Facts : Calories 53 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 35 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
STARBUCKS PUMPKIN SPICE LATTE (COPYCAT)
Make and share this Starbucks Pumpkin Spice Latte (Copycat) recipe from Food.com.
Provided by Starfire aka Wendy
Categories Beverages
Time 13m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- In a small saucepan, stir pumpkin puree into milk.
- Add vanilla syrup and pumpkin pie spice.
- Heat gently, continuing to stirring occasionally just until steaming and foam begins to appear.
- Pour pumpkin flavored milk into a tall mug and pour espresso over.
- Top with whip cream and a dash of pumpkin pie spice.
- Note: If you like it slightly sweeter; add a bit of vanilla flavored coffee cream.
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- Bring to a boil over medium heat. Once boiling lower the heat to medium and let summer until the sugar has dissolved.
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- Ingredients. For the Pumpkin Syrup: 2 1/2 Cups water. 1 Tbsp nutmeg. 1 1/2 Tbsp Cinnamon (or 3 Cinnamon sticks) 1/2 tsp Ground Ginger (or 1/2 inch piece of fresh)
- For the pumpkin syrup, combine the water and spices in a saucepan. Bring to a boil, then turn down the heat and allow them to simmer for 20 minutes.
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- To make the vanilla simple syrup, combine the 1/2 cup water (set aside 1 cup water for later) and 1/2 cup granulated sugar (set aside 1 cup for later) in a small saucepan. Heat the mixture over medium heat. When the sugar is dissolved, remove the pan from the heat and stir in 1/2 teaspoon of vanilla extract (set aside 1/4 teaspoon for later). Let the syrup cool before storing it in a sealed jar in the refrigerator. It should last about a month.
- To make the pumpkin spice syrup, combine the remaining 1 cup water, 1 cup sugar, canned pumpkin, pumpkin pie spice, and salt in a small saucepan. Heat the mixture over medium-high heat and simmer for 10 minutes. Remove the syrup from the heat and stir in the sweetened condensed milk and vanilla extract. Let the syrup cool before straining it through a fine mesh strainer. Store the syrup in a sealed jar in the refrigerator for up to 2 weeks.
- To make the pumpkin cream cold brew, combine the heavy cream, milk, and 1/4 cup of the pumpkin syrup you just made in a jar or glass. Using a milk frother, mix the ingredients until they're frothy and roughly doubled in size.
- Pour the cold brew coffee and 2 tablespoons of the vanilla syrup you just made into another glass (we recommend a 12-ounce glass). Mix well before adding enough ice to fill the glass half full.
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