I’m just going to leave this here. I like pumpkin spice coffees. No apology.

Sigh all you want, but I believe in this official grand marshal of fall.
Forget about the changing leaves; I’m in deep for a delicious liquid autumn, poured grande sized… 

…

Florida is notoriously balmy. Few are weeks of humid-less days and cool nights. May through November is summer, followed by a weak front of smidge-dry and mild-chilly right before Christmas. For this Florida gal, September’s pumpkin spice promotions ARE fall. That first sip turns my t-shirt into a cashmere coat. That extra ‘pump’ of mulled syrup tops off a matching scarf and gloves. In my car, with AC full-blast, I close my eyes and boldly let that magic brew take my imagination to where leaves change and snow falls.

Coffee is my lifeline. The nuptials of beans to tasty spices are welcomed genius. Not all beverage marriages, however, are created equal. May I impart a pearl of pumpkin-spiced wisdom? A cup of commercial pumpkin spiced coffee or latte (PSC or PSL in known circles) contains neither pure pumpkin nor pure spice. Many popular chains ‘pump’ a glorious elixir of flavored (caveat, composed naturals and synthetics) syrup into selected brews to achieve their perfect state of mana or roasted proprietary blends (caveat, composed naturals and synthetics.)

I admittedly revel in these spoils of satisfying richness of flavor in a coffeehouse ambiance. I also admittedly wondered if my coveted coffee recreated equally in the comfort of my home.

My goal was to produce the season’s enormous wonderment into the volume of an ordinary mug, preferably employing all fresh, natural ingredients. I researched URLs of respected brewers. Some were cagey in revealing their secrets, but others were transparent for the cause, freely imparting methods of their coffee trade. I chose recipes based on simplicity, freshness, and reputation; no fancy gadgets, stock from my kitchen, and highly approved by online reviews.

Listed below are recipes for either coffee or espresso, served hot or cold. (The selection of coffee is up to taste. A light to medium roast offers a mild body with more acidity. I lean towards medium to dark, the latter more aromatic, bolder in flavor, and less acidic.) I selected a dark roast, a standard drip coffee pot, spice rack selections, and simple kitchen items.

Served HOT Long version:

Starbucks Pumpkin Spice : athome.starbucks.com

Starbucks Homemade Pumpkin Spice Syrup:  1½ cups sugar | 1½ cups water | 6 cinnamon sticks | 1 tsp ground cloves | 1 tsp ground ginger | 2 tsp ground nutmeg | 4 Tbsp pumpkin purée  < Makes enough syrup for eight beverages. < Keeps up to seven days in the fridge.

I began as instructed: 1) Sugar and water in a saucepan, bring to simmer. 2) When sugar dissolves, add cinnamon sticks (or ½ tsp of ground cinnamon per stick), ground cloves, ginger, nutmeg, and pumpkin purée. Simmer 20 minutes. 3) Remove from heat and immediately strain through cheesecloth. (Since I chose ground cinnamon, I went sans cheesecloth and embraced the texture.)

Sticky. Lovely. Pure. Perfect.

Pumpkin Spice Coffee (or latte):½ to 1 cup milk (or substitute) | 4 oz brewed coffee of choice (or 1 oz brewed Espresso Roast) | 3 Tbsp Homemade Pumpkin Spice Syrup | ½ cup whipped cream | one pinch pumpkin pie spice (garnish)

While the coffee brewed, I heated a saucepan of milk (145-165 degrees) and then poured it into a mason jar to shake vigorously (seal tight, oven mitts.) I added 4 oz warm coffee to 4 oz warm milk (or espresso with 8 oz warm milk) over the top of my syrup and stirred until an even, light color (my froth to float on top.) With a quarter of space left to fill in my mug, I added whipped cream and a pinch of cinnamon (or pumpkin pie spice.) My results were delicious. The syrup envelopes you with both taste and smell. I chose 1% percent milk that created nice froth. My dark roast did not overpower. And who doesn’t like whipped cream?

Served HOT Short version:

Pumpkin Spice Latte : detoxinista.com

A variation of Starbuck’s recipe offered by nutritionist consultant Megan Gilmore. 

½ cup milk (4 ounces; any type you prefer) | ½ cup brewed coffee (4 ounces) | 1 Tbsp pumpkin puree | 1 Tbsp maple syrup | ½ tsp pumpkin pie spice  

1) Over medium-high heat, incorporate all ingredients in a saucepan (I mixed pumpkin with spices before integrating with the warming milk) and blend evenly with a whisk. Simmer a few minutes until desired heat for drinking. Serve immediately to ensure a well-blended texture. 

I appreciated its simplicity, and the occasional stir to reblend did not deter my enjoyment. The maple was a twist to sweeten. For those dairy sensitive or who’d prefer more caffeinated fare, Megan offers a latte with 8 oz of coffee, frothed by a blender.

Though hot versions can be prepared cold, I wanted to offer one more PS brew…

Served COLD version:

Iced Pumpkin Spiced Coffee: gimmesomeoven.com

ALI‘s step-by-step for the perfect PSC or PSL over ice comes with a bonus pumpkin cream cold brew (Starbucks copy cat) version. Please click on the link provided to find her recipes.

So ends my quest for satisfying seasonal DIYs. To non-spicers who read this to completion, perhaps it sparked an inclination to the spice side? Join us true believers. We’ll brew an extra pot.

photo credits: pexels: Ioana Motoc, FLM: ANI pexels: Valeriia Miller unsplashed: Demi Deherrera 

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