Latte Recipes Using Pumpkin Spice Flavoring Syrup

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Pumpkin Flavored Coffee Recipes
 
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Pumpkin Spice Coffee

Pumpkin Spice Coffee Recipes

Recipe Tips:
1/2 oz. = 1 Tbsp. syrup

*Substitute 1/2 cup strong brewed coffee for 1 shot (1/4 cup) of espresso, if desired.

Ingredients:

12 oz.
1 shot Espresso
1 oz. Starbucks Pumpkin Spice Flavored Syrup
6 ounces steamed half and half

16 oz.
2 Shots Java Queen's Espresso
1 1/4 oz. Starbucks Pumpkin Spice Syrup
8 oz. Steamed half and half

Recipe:

Combine Starbucks Pumpkin Spice Flavored Syrup, espresso, and steamed half & half. Top with whipped cream and dust with pumpkin pie spice.

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Pumpkin Spice White Mocha Ginger  Pumpkin Spice Latte

Ingredients:

12 oz.

1 Shot Espresso
1/2 oz. Starbucks Syrup: Pumpkin Spice
1/2 oz. White Chocolate Sauce
6 oz. Steamed Milk

16 oz.
2 Shots Espresso
3/4 oz. Starbucks Pumpkin Spice
1/2 oz. White Chocolate Sauce
8 oz. Steamed Milk

Recipe:
Add espresso to cup. Stir in Starbucks Pumpkin Spice and white chocolate sauce. Fill with steamed milk and stir. Top with whipped cream and dust with pumpkin pie spice or nutmeg

 

Ingredients:

1/2 oz.  Torani Pumpkin Spice syrup
1/2 oz.  Torani Ginger Spice syrup
8 oz. (1 cup) milk
1-2 shots Espresso
 

Recipe:
Steam together Torani Syrup and milk. Pour steamed flavored milk to about 1/2 inch below the top of a 16-oz. glass. Add espresso and top with a thin layer of foamed milk. Making it at home: In a small saucepan, gently heat Torani and milk, whisking until frothy. Pour into a tall glass and add espresso. You may also heat milk and Torani in a microwave, pour into a blender and blend until frothy, about 30 seconds. Pour into a tall glass and add espresso.

Servings/Yield: 1 16-oz drink.
 

Pumpkin Amaretto Latte Pumpkin Spice Cheesecake Latte

Ingredients:

3/4 oz. Torani Pumpkin Spice syrup
1/2 oz. Torani Amaretto syrup
8 oz. (1 cup) milk
1-2 shots Espresso
 

Recipe:
Steam together Torani Syrup and milk. Pour steamed flavored milk to about 1/2 inch below the top of a 16-oz. glass. Add espresso and top with a thin layer of foamed milk. Making it at home: In a small saucepan, gently heat Torani and milk, whisking until frothy. Pour into a tall glass and add espresso. You may also heat milk and Torani in a microwave, pour into a blender and blend until frothy, about 30 seconds. Pour into a tall glass and add espresso.

Servings/Yield: 1 16-oz drink.

Ingredients:

3/4 oz.  Torani Cheesecake syrup
1/2 oz.  Torani Pumpkin Spice syrup
8 oz. (1 cup) milk
1-2 shots  Espresso
 

Recipe:
Steam together Torani Syrup and milk. Pour steamed flavored milk to about 1/2 inch below the top of a 16-oz. glass. Add espresso and top with a thin layer of foamed milk. Making it at home: In a small saucepan, gently heat Torani and milk, whisking until frothy. Pour into a tall glass and add espresso. You may also heat milk and Torani in a microwave, pour into a blender and blend until frothy, about 30 seconds. Pour into a tall glass and add espresso.

Servings/Yield: 1 16-oz drink.

 

Pumpkin Praline Latte Pumpkin Creme Brulee Latte

Ingredients:
3/4 oz. Torani Pumpkin Spice syrup
1/2 oz. Torani Praline syrup
8 oz. (1 cup) milk
1-2 shots espresso
 

Recipe:
Steam together Torani and milk. Pour steamed flavored milk to about 1/2 inch below the top of a 16-oz. glass. Add espresso and top with a thin layer of foamed milk. Making it at home: In a small saucepan, gently heat Torani and milk, whisking until frothy. Pour into a tall glass and add espresso. You may also heat milk and Torani in a microwave, pour into a blender and blend until frothy, about 30 seconds. Pour into a tall glass and add espresso.

Servings/Yield: 1 16-oz drink.

 

Ingredients:
3/4 oz.  Torani Vanilla Bean syrup
1/2 oz.  Torani Italian Eggnog syrup
1/2 oz.  Torani Pumpkin Spice syrup
8 oz. (1 cup) milk
1-2 shots espresso
 

Recipe:
Steam together Torani Syrup and milk. Pour steamed flavored milk to about 1/2 inch below the top of a 16-oz. glass. Add espresso and top with a thin layer of foamed milk. Making it at home: In a small saucepan, gently heat Torani and milk, whisking until frothy. Pour into a tall glass and add espresso. You may also heat milk and Torani in a microwave, pour into a blender and blend until frothy, about 30 seconds. Pour into a tall glass and add espresso.

Servings/Yield: 1 16-oz drink.

 

Pumpkin Pie Coffee Creamer  Pumpkin Coffee Cake
Ingredients:
4 tsp ground cinnamon
2 tsp ground ginger
2 tsp ground nutmeg
1 tsp ground cloves
1 tsp allspice
1 cup non-dairy creamer
 

Recipe:
Combine ingredients and store in an airtight container. Use 1-2 tsp per cup of coffee 

3/4 cup sugar
1/2 cup butter
3 eggs
2 cups flour
1/2 cup sour cream
1 1/4 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1 3/4 cup solid-pack canned pumpkin
1 egg, beaten lightly
1/3 cup sugar
1 1/2 tsp pumpkin pie spice

For the streusel topping:
1 cup brown sugar
1/3 cup butter
2 tsp cinnamon
1 cup chopped nuts

Preheat oven to 325F. Cream together butter, 3/4 cup sugar and vanilla. Beat in 3 eggs. Combine flour, baking soda and powder, and add to the butter mixture along with the sour cream. In another mixing bowl, mix pumpkin, 1 beaten egg, 1/3 cup sugar and pumpkin pie spice. In a 13x9 baking pan, pour half the plain batter, then half the pumpkin batter, then half the streusel. Repeat layers, making sure to end with the streusel. Bake for 50-60 minutes, or until a toothpick comes out clean.  

Butter Rum Pumpkin Pie Latte

Ingredients:
3/4 oz DaVinci Gourmet Pumpkin Pie Classic Syrup
1/4 oz DaVinci Gourmet Butter Rum Classic Syrup
1 shot espresso
steamed milk

Recipe:
Combine ingredients in a 12 oz cup. Mix well.

     




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Coffee Roasts

 American (regular) roast: beans are medium-roasted, resulting in a moderate brew, not too light or too heavy in flavor.

 French roast and dark French roast: heavily-roasted beans, a deep chocolate brown which produce a strongly flavored coffee.

 Italian roast: glossy, brown-black, strongly flavored, used for espresso.

 European roast: two-thirds heavy-roast beans blended with one-third regular-roast.

 Viennese roast: one-third heavy-roast beans blended with two-thirds regular-roast.

 Instant coffee: a powder made of heat-dried freshly brewed coffee.

 Freeze-dried coffee: brewed coffee that has been frozen into a slush before the water is evaporated, normally more expensive that instants but with a superior flavor.

 Decaffeinated coffee: caffeine is removed from the beans before roasting via the use of a chemical solvent (which disappears completely when the beans are roasted) or the Swiss water process which steams the beans and then scrapes off the caffeine-laden outer layers.


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