So maybe you’re not one of those people who really. loves. fall. Maybe you don’t break out your caramel scented candles right after Labor Day, or plan your Halloween costume months in advance or Instagram every phase of the changing foliage. That’s OK; we don’t all look good in flannel. But here’s one autumn staple you can reclaim: the pumpkin spice latte.
We recently introduced The Peregrino (Spanish for pilgrim) to our menu, our homemade take on this omnipresent fall beverage. The CREMA version features real pumpkin spice syrup, fresh whipped cream—sweet, but not cloying—and a cookie crumble by Utterly Nashville. It might even make you feel all warm and fuzzy inside.
It’s a seasonal specialty—but that doesn’t mean you can’t make this for yourself! Maybe the drop in humidity just has us feeling gregarious, but we want to let you in on the recipe for your new fall favorite. (And if you give it a try at home, let us know how it goes!)
ROUND UP YOUR INGREDIENTS:
1/2 cup water
3/4 cup sugar
2 tablespoons molasses
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 tablespoons canned pumpkin
1 teaspoon vanilla
1 teaspoon salt
MAKE THE SYRUP:
In a small saucepan, combine the water and sugars. Bring to a boil over medium-high heat and stir to dissolve. Turn the heat down to low and stir in the spices and pumpkin. Simmer (without bringing to a boil) for 5 minutes. Let cool and store in the fridge or use immediately.
PUT IT ALL TOGETHER:
When you’re ready to drink your Peregrino, combine:
1/2 to 3/4 ounce syrup (depending on how sweet you like it)
2 shots of espresso
8 ounces steamed milk
Garnish as desired with whipped cream, and then enjoy—preferably on a porch, with a light sweater and in good company.
Looking to develop your coffee skills? Our brewing guides are a great place to start. We’re also in the midst of our (sold out) fall coffee classes, but there will be more in the future, so keep an eye out or sign up for our newsletter for updates.