Homemade Pumpkin Spice Latte.

This little culinary adventure started with a dairy intolerance (which means no pumpkin spice lattes from Starbucks!) but ended in the best pumpkin spice latte I've ever had. Shawn agrees. :) And aside from the taste, the best part is that you probably already have the ingredients!

Pumpkin Spice Syrup:

2 cups water

2 cups sugar

2 tablespoons cinnamon

1 teaspoon ground cloves

1 teaspoon ground ginger

1 teaspoon ground nutmeg

First, bring 2 cups of water to a boil. Add the sugar until it dissolves, then turn the heat down so it simmers. Next, add all spices and stir or whisk them into the sugary water mixture. Let it simmer for about 5 minutes, then take it off the heat and let it cool. Once cool, strain through a few layers of cheesecloth. Not all the spices will get through, and it'll be a smoother liquid you're left with. You can then transfer the syrup to a jar and keep it in the fridge when you need it.

For the latte, make about half a cup of strong coffee or espresso. We use a french press, which we love, but you could definitely use a coffee maker instead.

Pour the hot coffee into a mug and fill halfway.

Add 2 tablespoons of syrup (or more), stir, then fill the rest of the cup with steamed milk. We use almond milk, and after heating it, we use a french press again to froth it a little. This isn't necessary, just makes it more coffee shop-like.

Sprinkle with a little cinnamon or nutmeg and enjoy!