Pumpkin Spice Syrup and Mocha Syrup at Home
We love a good coffee shop treat here at TGT but it is exactly what I said, a treat. At around $5 a coffee, it not a sustainable practice for our bottom line. So in that spirit, I do like to both make and buy flavored syrups. We have set up a little coffee bar since both my husband and I are working from home most days. In the morning we both just enjoy a plain hot coffee but it’s that afternoon lull that demands a flavored treat. Below are 2 recipes for pumpkin spice syrup as well as mocha syrup. If you want to be extra, I would invest in a milk frother. I recently invested in one that does both cold and hot foam as well as just warms the milk. Let me just say, total game changer. I don’t think we have bought a coffee since so it has already paid for itself. I will link the one we bought as well as give some tips or recipes on how to make the flavored foam toppers for cold brew.
Pumpkin Spice Syrup:
1 cup water
1 cup sugar
1/2 cup pumkin puree
1 tsp vanilla extract
1-2 tsp pumpkin spice (I have made my own but you can just use premade pumpkin spice blend. The amount depends on how spicy you want it to be, the more you add the less orange the syrup will be.)
Recipe:
Bring all the ingredients to a low boil then simmer until it has reduced by half. Stir occasionally. Allow to cool a bit on the stove before storing in a jar in the fridge.
Latte with pumpkin spice syrup
For a “PSL”- add 2-3 tbsp of syrup to hot coffee or espresso. The ammount you use depends on your taste as well as the size of your drink. A tbsp is about the amount of a pump of syrup if you are person who knows how many pumps you like from a coffee shop. Add warm milk to your taste and top with a sprinkle of cinnamon or nutmeg.
For a pumpkin spice cold foam topper- add 1-2 tbsp of syrup to the milk frother with either half and half, cream or whole milk. I usually use whole milk because it is what we have. You can also use soy milk for dairy free. Use the cold foam setting and follow the instructions for your frother for how much milk to add. Ours has lines on the inside to indicate how much milk to add. Pour your cold brew over ice and leave room for the flavored cold foam to top. Trust me it’s a game changer. This is the milk frother we use. (affiliate link)
cold brew with pumpkin spice cold foam topper
My cold brew recipe is: 1:8-10 ratio ground coffee to water. (ie 1 cup coffee: 8-10 cups water) I just use a drink pitcher I have and put the ground coffee in a cotton bag. Allow it to brew for at least 12 hours in the fridge up to 24 hours. You can also use a large mason jar or french press. Cold Brew Coffee at Home
Mocha Syrup:
1 cup water
1 cup sugar
1/4 cup cocoa powder (unsweetened cocoa)
1 tsp vanilla extract
teeny tiny pinch of salt
Recipe:
Bring all the ingredients to a low boil then reduce to a simmer and reduce by half. Let cool on the stove top and store in the fridge.
For a Mocha Latte: add 2-3 tbsp of syrup to hot coffee or espresso with warm milk. The amount depends on your taste, again a tbsp is approximately a pump of syrup.
cold brew with chocolate cold foam topper
For a Chocolate cream cold brew: Add 1-2 tbsp mocha syrup to milk frother with the milk of your choice, as stated above, I just use what I have but a milk with more fat will result in a thicker cream. Use cold foam setting and pour on top of your cold brew.
Obviously there is a lot to be said for personal preference so there is a bit of trial and error but if you are a daily coffee shop habit person, I challenge you to make your favorite coffee drink at home every day for a week, 2 weeks, a month? Calculate what it is saving you and then you can decide if it’s worth the extra effort at home.
Pumkin Spice and Chocolate Cold Foam for Iced Coffee
