I remember the first time I ever had a Pumpkin Spice Latte.
Starbucks had fiiiiiinally come to our small town. It was a chilly fall day, and I felt like having a treat. I ordered my PSL and walked back to my car, warming my hands on the to-go cup.
Sadly, it was disappointing. The flavor of pumpkin spice was not very strong, and what there was tasted a bit…fake. Womp womp.
I had been so excited about this iconic drink, and it just didn’t live up to my expectations.
Since I believe that most things taste better homemade, I tried to recreate it. But I was disappointed with MY results as well. There was sandy and pumpkiny sediment at the bottom of my cup. Boo.
Then one day, it hit me: why not make a pumpkin spice syrup to flavor the coffee? That way you could infuse your drink with all those wonderfully warm flavors without getting icky leftovers in your cup. I tested it out, aaaaaaand…it was a success!
Now I can experience a classic pumpkin spice latte without the chemically taste of the chain ones. Plus, I can control the quality of the ingredients, so I can enjoy a PSL without the guilt.
To make your own pumpkin spice latte at home, start with homemade pumpkin spice syrup. Put that in a mug and brew some espresso or really strong coffee. I don’t own an espresso machine (the one shown above is my sister’s), so I’ll use a French press or AeroPress if I can’t bribe my sister to pull me some shots.
BTW, if you’re looking for a good decaf, I like this organic one. It’s decaffeinated using the Swiss Water Process.
Next, froth some milk. Pour it over the espresso and syrup in the mug.
Now you’ve got yourself comfort in a mug.
I’m trying to get better at latte art. Please don’t laugh at my feeble attempts. Maybe one day I’ll be as good as my dad…
Have you ever tried something you were expecting to be amazing only to be disappointed?
Pumpkin Spice Latte Recipe
Warm the milk and cream to between 140 and 160 degrees F (60-70 C). Froth the milk/cream.
Pour the frothed milk into your cup with the syrup and espresso. Enjoy!
NOTE: I calculated the nutrition facts using 2 teaspoons of maple syrup since the calculator I used didn’t have my pumpkin spice syrup recipe. 🙂
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