Fall is Pumpkin Spice Latte Season. As far as I am concerned, Fall doesn’t officially start until I have my first #PSL.
I have to admit, I was a little hesitant to try making my own PSL syrup at first. I have this knack for recreating my favorite foods at home and my homemade versions are so much better that I ruin myself on the originals.
While I am happy to report that I didn’t ruin myself on Starbucks Pumpkin Spice Lattes forever (whew!) this syrup turned out quite delicious not to mention it’s cheaper than a trip to Starbucks every day. I will totally make it again, even if I felt like I was cheating on my Starbucks signature drink a little. 😉
This is awesome with Pumpkin Spice Loaf (another tasty Starbucks copy-cat recipe).
- 1 cup water
- 1 cup brown sugar
- ¼ cup canned pumpkin
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon nutmeg
- Espresso or coffee
- Cream or milk
- In a saucepan, bring water to a boil, reduce heat and add sugar. Stir until it is dissolved.
- Add in remaining ingredients and continue to heat the mixture for a few minutes until everything has had a chance to combine. Try not to let the mixture come to a boil.
- Strain the mixture through a coffee filter (or a cheese cloth).
- To make a latte, add 3 tablespoons of the syrup to 2 shots of espresso and steamed milk or add to your regular coffee and cream.
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