The Best Pumpkin Spice Latte
Morgan Eckroth
6 minutes
3 minutes
Latte
Cheers to all of you pumpkin lovers out there. May your autumn season be filled with spiced lattes and brisk breezes.
What You'll Need
Equipment
- Saucepan
- Heat-resistant spatula or mixing spoon
- Cheesecloth
- Storage bottle
- Electric whisk or kitchen siphon
- Espresso machine
- Milk steaming pitcher
PSL syrup
- 200g dark brown sugar
- 100g water
- 60g pumpkin puree
- 2g ground cardamom
- 2g ground cinnamon
- 2g ground allspice
- 1g cloves
- 1g black peppercorns
Whipped cream
- 5oz heavy whipping cream
- 15g powdered sugar
- Dash of vanilla extract
The Best Pumpkin Spice Latte
- 1oz PSL syrup
- 2oz freshly pulled espresso
- 8oz milk of choice
- Whipped cream for garnish
Build
PSL syrup
In a saucepan on medium heat, combine the brown sugar, water, and pumpkin puree. Stir to fully combine before adding all of the spices.
Bring the syrup to a simmer for 5 minutes but don’t let it boil.
Remove from heat and allow it to cool for 30 minutes, letting the spices continue to steep.
Pour the syrup through a cheesecloth to remove any large, loose spices and the bulk of the puree. You can use a spoon to push the syrup through the cheesecloth.
Bottle and store the syrup in the fridge for up to two weeks.
Whipped cream
Add all the ingredients to a bowl and use an electric whisk to beat the cream until soft peaks form.
Alternatively, you can add all the ingredients to a kitchen siphon and charge it twice with N2O, shaking five times after each charge.
The Best Pumpkin Spice Latte
Add the syrup and espresso to a glass. Stir to combine.
Steam and pour the milk into the espresso.
Top with a layer of whipped cream.