I order them from the coffee window..LOL

I just googled and they were all pretty much the same recipe..

type in pumpkin pie latte...

Here is a link that might be useful: I'm sure they use this though at my drive thru...

I've tried about 6 or 7 recipes in the last month or so all were yucky. Several of the recipes were rated quite well too...but I did not like them at all.

However, I did order a bottle of Momin's Pumpkin Spice syrup and it's pretty close and very good. Just make your espresso, add steamed milk, about an oz of the Pumpkin Syrup and top with whipped cream. Yum!

Some of the other Monin's Syrup sound darn good too.

Michelle

Here is a link that might be useful: Monin's

I second the Monin. Excellent products (with possble exception of the key lime pie and Thai Tea flavors, which I thought were awful). And their roasted chestnut is delicious.

And if you live nar an O'Charleys, most of them use it at the bar and can be convinced to sell you a bottle.

If you really want to go the real pumpkin route, give me a shout and I'll go dig up my notes from last Christmas. It requires making a "base" that has to be refrigerated and used within three days. It's a PIA for little payoff, IMO, which is why I opt for the Monin.

I've never heard of Monin..maybe it's a regional thing.
We get Torani or Davinci here..I've used many flavors of both, but I can get Torani more readily available.

in the stores I've only seen and used bottled syrups but a homemade mix would be easy- just think eggnog. This time of year, eggnog is a popular base for lattes, Depending on the richness of the eggnog, you would use it straight or cut it maybe 1 part nog 2 parts milk (for very rich and thick egg nog) and add a couple shots or espresso. For pumpkin, replicate the consistentcy and richness of eggnog by mixing pumpkin filling with milk and a sweetner to taste. Steam it up into a nice thick texture and add the shots. On topic, another great holiday latte is Hot Buttered Rum. In our shop we mixed Harveys hot buttered rum mix (any good mix would be fine) with rum syrup (or the real thing of course) and milk to the same eggnog consistency and flavor strength- add the shots.

All of these drinks are wonderful on special occasions but very low on the Weight Watchers recommended list.

michaelp (still hanging around but oh so busy)

Monin's been around since the early 1900s. They originated in France and are now worldwide. It's only been since 2006 that they started selling to consumers.

Hey Michael!! So nice to see you're still lurking!

For the new people here, Michael is our list Coffee expert. So if you have any coffee questions, he is the person you want to ask.

Michelle

Michelle, BeanThere is no slouch in the coffee knowledge department, herself! ;)

Mr. Bean, glad to see you're still making your rounds.

Maureen, I have a recipe that's pretty basic, but, I have not tried it. It's from Susan Branch, and if you're watching your circumference, this lady ain't your friend.[G]

Pumpkin Latte

2 heaping tablespoons canned pumpkin
1 tablespoon brown sugar
1 teaspoon vanilla extract
½ teaspoon pumpkin pie spice
hot espresso
hot milk

Into each large mug, put first 4 ingredients. Fill mugs halfway with espresso and stir well. Then fill mug with hot milk and whisk. Top with whipped cream. Dust with nutmeg.

Sol

I love the pumpkin spice lattes. Here's my amateur version of the syrup.

Bring to a boil over medium heat 1 c sugar, 1 c water and 1 t pumpkin pie spice. Boil one minute, then strain. I use a reusable gold coffee filter.

And my version of the Peppermint Mocha syrup:
Stir together in a saucepan 1/2 c cocoa, 1 c sugar, 1 c water, and a dash of salt. Boil one minute, remove from heat and cool. Stir in 3 drops peppermint oil.

I store both of these in the fridge.

Tracey, thanks for coming up with those! I do sometimes in a pinch make hubbies favorite flavor Vanilla..Not hard LOL..
He likes it a bit caramely flavored though, so I use half white sugar and half brown, then some good vanilla..or a vanilla bean.

Terri,
I saw somewhere to make the Cinnamon Dolce syrup follow the same basic recipe as the pumpkin spice syrup, but use brown sugar instead of white. Thanks for the reminder about that. Oh, and I have one more that I really like-gingerbread syrup.

Bring to a boil over medium heat:
2 c water
1 1/2 c sugar
2 1/2 t ground ginger
1/2 t cinnamon
Boil one minute, remove from heat, strain then stir in
1/2 t vanilla extract.

Terri,
I saw somewhere to make the Cinnamon Dolce syrup follow the same basic recipe as the pumpkin spice syrup, but use brown sugar instead of white. Thanks for the reminder about that. Oh, and I have one more that I really like-gingerbread syrup.

Bring to a boil over medium heat:
2 c water
1 1/2 c sugar
2 1/2 t ground ginger
1/2 t cinnamon
Boil one minute, remove from heat, strain then stir in
1/2 t vanilla extract.

Sol, that's basically the same recipe I was mentioning. Since I was doing this at home for a guest, I left out the coffee and used just enough milk to cook the pumpkin and other ingredients. That got rid of that nasty grainy textures. Then I put it in the fridge so my guest could use it like a syrup. She used double-strength brewed coffee and warmed the half-and-half in the microwave whenever she wanted a cup. Then she buried the whole thing in whipped cream. She was more after the pumpkin and milk than the coffee, so she was happy. The rest of use could then drink plain black strong coffee, so we were happy. It worked. The base tends to get a little funky after three days, though.

At the store, I just did it with the espresso machine for each drink. Much easier.

Barnmom, I forgot to tell you that I have selective amnesia about that topic. These days I am simply a picky consumer.

Ah..I was just going for groceries, and just rememembered this thread. Thanks for all the great suggestions. I am not a coffee drinker so all the half and half and whipped cream is as important to me as the jolt of caffeine - tho if it's tonight, I think it will be decaf.

Sounding like the tea drinker I am, do grocery stores carry these coffee syrups??

I also realize I meant to look for pumpkin pie spice this am in the Amish market. I knew I wanted something...

You all have me on the right track tho...and yes, doing a drive thru is the easier way. ;-) Maureen

And to thank you...

Pumpkin Pie Spice

1. Measure 1/2 teaspoon of cinnamon into a small bowl or cup.
2. Add 1/4 teaspoon of ground ginger.
3. Add 1/8 teaspoon of ground allspice or ground cloves.
4. Add 1/8 teaspoon of ground nutmeg.
5. Stir to blend.
6. Makes 1 teaspoon of pumpkin pie spice.

Glad you posted that! I need some PP spice for a bread this week. I was going to wing it, but would have forgotten the ginger.

I have seen Torani in Wal-mart, Meijer and...I think...Cost Plus. Personally, I don't like the Torani because it tastes too artificial IMO. Some people do like it. A matter of personal taste. Coffee shops like it because it's cheaper than mosst of the other brands.

If you can't find it in a grocery, try a well stocked liquor store (some bars use them) or ask your local coffee shop manager if s/he will sell you a bottle. (Hint: they are usually more willing to do that if you hint that you want it for ice cream rather than for making your own coffee drinks. After all, they want you to buy the drinks there. Then splash some on some ice cream once so you're not telling a fib.)