Last year I made pumpkin spice lattes using a bit of canned pumpkin and spices. Recently I brewed a pumpkin beer which didn't call for pumpkin, instead the recipe stated that fermented pumpkin contributes little to no flavor; it's the pumpkin spices that people actually associate with pumpkin flavor. With this theory, I set out to make this year's pumpkin spice latte easier on myself. The bit of canned pumpkin I used in last year's method left gunk on the steaming wand and particulates at the bottom of the mug. My first attempt was just pumpkin spice in the espresso cup as I pulled the shot. After adding the steamed milk, it was apparent that it needed some sweetness to balance the spices, so I added some simple syrup. And it was really good. I decided to make it even easier on myself and make a simple syrup with the pumpkin spices already infused. Then I could just use the syrup. Here's how I made it:

Ingredients

• 1 C Sugar
• 1 1/2 tsp Cinnamon
• 3/4 tsp Ginger
• 3/8 tsp Allspice
• 3/8 tsp Nutmeg
• 1 C Water

Directions

1. Combine all ingredients in a saucepan.
2. Boil until everything is dissolved, 3–4 minutes.
3. Let cool and store refrigerated.

These amounts yield approximately 2.5 cups; adjust for your own needs. I use it in my lattes at a 2:1 espresso:syrup ratio.