Hi Everyone!
This past weekend we had a big family event, and no surprise, I was immediately nominated to be in charge of the coffee bar.
I stocked up on all the essentials to make a self-serve coffee bar super fun: milks, chocolate sticks, cinnamon sticks, pastries, and even some Baileys, Kahlúa, and Licor 43 for anyone who wanted to keep things a little… spirited. 😉
Lots of family and friends travel for the party, including Alejandro's great friend Dale Harris, who visited us all the way from the UK! Dale and Alejandro became fast friends back in 2011, and their friendship—as well as their shared passion for coffee—has only grown stronger since. In 2016, Dale competed at the Barista World Championship using coffee from our farm, finishing an incredible second place. Just a year later, in 2017, he went on to win the World Barista Championship! You might even have seen him in his Masterclass. We spent a whole morning at the roastery sharing stories, swapping ideas, and laughing over amazing coffee. Nothing beats a friendship that thrives for years, even across different countries, fueled by a shared love for coffee.
Back to my task, I wanted to make sure my coffee bar showed love and appreciation for our dearly loved crowd who took the time to come visit. So I thought… what better way to do that than with a homemade pumpkin spice syrup? Nothing says fall like that cozy mix of pumpkin, spice, and sweetness swirling in a warm mug of coffee. Honestly, it’s much easier than you’d think, and it makes a wonderful addition to your Thanksgiving dinner.
Here’s the simple recipe I used so you can bring a little fall magic to your own kitchen:
Pumpkin Spice Syrup
-
1/2 cup pumpkin puree (not pie filling!)
-
1/2 cup brown sugar (or swap with maple syrup for a twist)
-
1 tsp pumpkin spice
-
1 tsp vanilla extract
-
1/2 cup water
How to Make It:
-
Mix: Whisk all ingredients in a saucepan.
-
Heat: Warm over medium-high heat.
-
Simmer: Let it bubble for about 3 minutes.
-
Cool: Remove from heat, let cool slightly.
-
Chill: Store in an airtight container in the fridge for up to a week.
And now for the real treat—your own Pumpkin Spice Latte in 4 steps (10 minutes tops):
-
Brew your espresso or coffee. Stir in 1–2 tbsp pumpkin syrup.
-
Froth your milk until foamy (about 30 seconds).
-
Pour milk over your pumpkin-coffee mixture.
-
Finish with whipped cream and a sprinkle of pumpkin spice or cinnamon if you’re feeling fancy.
That’s it! You’ve got a cozy, café-worthy pumpkin spice latte at home with fresh coffee, real ingredients, and the comfort of home.
I made plenty of these for our friends and family last weekend, and I hope you try it too. If you do, share a photo and tag us on Instagram—we’d love to see how you’re sipping fall this season.
Here’s to warm cups, cozy gatherings, and friendships that span the globe.
Brew Boldly, Live Fully
Adriana