Pumpkin Spice Latte

Sunday mornings (aka pyjama day). Love ’em.

Especially autumn and winter ones. No reason to leave the house when it’s cold outside.

Day of rest god said. And I take heed.

10am lay in. Cup of tea in bed.

Downstairs to lavish breakfast of eggs, bacon, sausage, grilled tomato, toast and orange juice. Speciality of the man in the house.

Homemade latte with the papers. That will be style, arts & entertainment, news review and maybe travel. Sports and money go to him.

A couple of hours whiled away catching up with “what I’ve taped over the week” television. Modern Family, X Factor USA, Glee.

No thinking involved there – perfect.

Kids might torture me with episodes of TOWIE, America’s Next Top Model, Wizards of Wizardly Place (depending on who’s there).

Perfect opportunity to escape back upstairs. Kindle in hand. Latest book.

Preparing our Sunday Dinner while kids do homework sprawled out on the kitchen table. Roast beef, lasagna, cottage pie are a few family favourites.

(Must be honest here, this stage can get a “bit shouty”. It’s hard to oversee geography, maths, science prep while chopping veg. Just a slight glich in an otherwise harmonious day.)

The all important “housekeeping” like sorting out clothes for the week and food for packed lunches. Slotted cosily in between the good bits.

All washed down with a late afternoon pick me up.

These are available in Starbucks USA but not over here. England is not so big on pumpkin goodies or flavouring only just gotten in to carving them for Halloween. Finding canned pumpkin can be a challenge. My local waitrose carries it but only part of the year (I checked last week and still none in.) There are a few good online American food websites that carry it. What ever way you find it, best to buy it in bulk. Once you start using it in your baking, you won’t be able to stop! Pumpkin spice latte is the best place to start. It’s like someone has bottled autumn and poured it in your drink.

Pumpkin Spice Syrup
2 tablespoons pumpkin puree
1/2 cup sugar
1 cup water
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger (optional)
1/4 teaspoon ground cloves

Combine all the ingredients in to a small saucepan. Over a low heat simmer until all the ingredients are well mixed and the sugar is dissolved. Make sure you stir occasionally to stop the sugar from burning.

Cool for 10 minutes before pouring into an airtight container. Refrigerate and use within 3 weeks.

To make the pumpkin spice latte: combine 1 shot of hot espresso (or 2 ounces of hot coffee) with 5-6 ounces of steamed milk in a mug. Stir in 1-2 tablespoons (depending on how strong you want the taste to be) of the pumpkin spice syrup. Additional toppings: whipped cream and a sprinkle of cinnamon.

This post was inspired by Mom’s Fridge and is a part of the Secret Recipe Club. Thanks Barb for re-introducing me to the taste bud sensation that is a pumpkin spice latte!