Sunday, August 18, 2013

Pumpkin Concentrate

Over the past few years I've tried pumpkin flavored coffee, pumpkin lattes, pumpkin tea, pumpkin syrup, pumpkin milk, and so on. The only thing worth mentioning is Silk Pumpkin Soy Milk, the rest hasn't left any standing impression. Starbucks pumpkin frappuccino and latte was a huge disappointment, mainly because 1. I don't much care for Starbucks 2. They use the "pumpkin" flavored syrup that doesn't taste like pumpkin at all.

Finally after 3 years of searching for the perfect pumpkin coffee, I finally sat down and made a recipe for a concentrate and now it's all I can do to not put it in every drink.
This is sweet, creamy, spicy, and full of flavor, it's like your drinking pumpkin pie through a straw. The recipe will make a thick concentrate for you to add to your coffee, hot chocolate, milk, or tea.
Best part is, it's dairy, soy, and nut free!

What you'll need
15 oz canned pumpkin puree
13.5 oz can coconut milk full fat
1 cup sugar
1/4 cup brown sugar
2 tsp cinnamon
2-4 tsp pumpkin pie spice or to taste
1 tsp vanilla
2 T maple syrup
2 T Da Vinci Caramel syrup (optional)

Real pumpkin coffee, latte, tea concentrate syrup made with real pumpkin

Pour all ingredients into a sauce pan and heat until dissolved and well blended. 
This mixture will make a thick sauce for you to add to any beverage.
This will keep in a container in the refrigerator for 1-2 weeks, if it lasts that long.

For a hot latte, fill cup half way with pumpkin sauce and fill the rest with unsweetened coffee of your choice.

For an iced coffee, blend your concentrate and coffee like you would for a latte. Let it cool, then add ice and top with your choice of milk and whipped cream, or my favorite: maple whipped cream.
Mmmmm, it's too good.


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