Cheers to all of you pumpkin lovers out there. May your autumn season be filled with spiced lattes and brisk breezes.
INGREDIENTS
PSL SYRUP
200g dark brown sugar
100ml water
60g pumpkin puree
2g of each, ground: cardamom, cinnamon, ginger, allspice
1g of each, ground: cloves, black pepper
PUMPKIN SPICE LATTE
25ml PSL syrup
40ml espresso
200ml milk of choice
WHIPPED CREAM (OPTIONAL)
150ml heavy whipping cream
15g powdered sugar
2ml vanilla extract
BUILD
In a small saucepan, combine brown sugar, water, and pumpkin puree on medium heat. Stir to fully combine before adding all spices. Keep on a medium-low heat, no more than a simmer, for 5-7 minutes. Remove from heat. Pass syrup through a cheesecloth to remove any large, loose spices and pumpkin texture. Allow syrup to fully cool before storing.
A note for those of you who may not love pumpkin as much as I do: You can simply omit the pumpkin puree to create a fall-spiced syrup if you so desire.
Add PSL syrup and espresso into a glass and stir. Steam and pour your milk.
Top with whipped cream and/or ground cinnamon.
