Pumpkin Spiced Lattes

September is here, can you believe it? It seems like just yesterday that we were celebrating the New Year and I was packing up my Christmas decor. But here we are again, getting ready to change out our swimsuits and flip flops for sweaters and boots. Which is kind of sad for me, because I really love summer, and swimming, and the beach… But part of me loves Autumn, too. Making leaf piles with the kids and then jumping in them. Taking trips up to Yosemite and enjoying the crisp air. Apple picking, candlelit evenings, soups and warm, fresh bread. It has been getting chilly in the evenings, which makes mornings cool and sweater worthy. So, to welcome September, the beginning of another school year, and the steady march into Autumn, lets break out the Pumpkin Spiced Lattes and enjoy this season!


Pumpkin Spiced Syrup

1 cup evaporated cane juice

1 cups water

2 tablespoons pumpkin puree

2 drops YL Cinnamon Bark Essential Oil

1 drop YL Nutmeg Essential Oil

3 drops YL Clove Essential Oil

Combine the evaporated cane juice and water in medium pot and bring to a boil over medium heat. Whisk until the sugar dissolves. Add the pumpkin puree, stirring to heat and combine, about 1 minute. Remove from heat and allow to cool slightly, about 10 minutes. Whisk in essential oils. Pour into a glass container and allow to come to room temperature. Store in the refrigerator for about 1 month.




8 ounces whole milk

4 ounces strong brewed coffee or espresso

Whipped cream for garnish (optional)

To prepare your latte, heat the milk in a small pot over medium heat, until the milk is steamy. If you want it frothy, blend in a VitaMix for 30 seconds. Put 2 tablespoons of the Pumpkin Spiced Syrup in the bottom of a mug. Add the coffee and warm milk. Garnish with whipped cream.