Homemade Pumpkin Spice Latte

Call me basic, but I'm definitely a PSL kinda gal. Yet, when I did a bit of research, I was grossed out by the excess sugar and "gloop" found in most commercial chain lattes. So, last year, I developed this recipe to create a warming, cozy PSL any time I wanted, with a lot less sugar and REAL pumpkin - imagine that! 

The idea here is to create a cooked down pumpkin purée that's loaded with all of our favorite seasonal spices like clove, cinnamon, allspice and nutmeg, plus cardamom for a twist. You then add this to your prepared espresso (or very strong coffee), simple syrup to sweeten and frothed milk of choice. A final dollop of fresh whipped cream and sprinkle of spices makes for an ultimately decadent finish. Cheers to FALL! 

INGREDIENTS:

• 1 (15oz) can pumpkin purée
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground clove
• 1/4 teaspoon ground cardamom
• 1 teaspoon pure vanilla extract
• 1 double shot espresso
• 3/4 cup milk of choice
• Simple syrup: 1/2 cup granulated sugar + 1/2 cup water

INSTRUCTIONS:

In a small saucepan, combine the pumpkin, spices and vanilla. Cook over medium to medium-high heat for about 10 minutes, stirring regularly, allowing the moisture in the pumpkin to evaporate.

As the purée thickens and cooks down, the natural flavor of the pumpkin will become stronger and condensed. Once cooked and cooled, transfer to a storage jar (I like Weck and Ball Jars) and set aside. 

To make the simple syrup: combine the sugar and water in a small saucepan and bring to a boil, allowing the sugar to dissolve completely. Cook a few minutes until it begins to thicken just slightly. Remove from heat, pour into storage jar and set aside.

To assemble: grab your favorite mug and add about 2 tablespoons of the pumpkin purée + 2 tablespoons of the simple syrup. Stir and set aside. Please note - these proportions can be adjusted to your own taste preference.

Lastly, brew espresso (or coffee) and pour into mug. Stir until well combined. Warm milk on the stove, froth with a frothing wand until foamy, and then pour over the purée mixture, saving a bit of foam to garnish the top. Give it a good stir and enjoy, or top with fresh whipped cream and an additional sprinkle of cinnamon.