What exactly is a PSL you ask? I had the same question as I was reading a good friend’s Facebook status. She wrote that she had her first PSL of the season and then a lot of Fall connotations. What was worst were the people commenting as if they had a clue as to what this PSL she spoke of. It was finally about 8 hours when enlightenment hit. The acronym code was broken…”Pumpkin Spice Latte!!”
Now it must be said that I am personally not a huge pumpkin fan. There are those who love everything pumpkin, those who cannot stand it, and those who are a bit impartial. Growing up I didn’t like anything pumpkin. For instance, the only pumpkin pie available in my house during Thanksgiving was the one from the grocery store. Neither mom or dad did much of baking pumpkin quick bread, pumpkin cookies, or pumpkin anything. Funny thing is when I entered college I got back to my middle school roots of home economics and my love of baking & cooking, which eventually led me to the “pumpkin.”
mise en place
I feel like one true sign of an affinity to baking is when you use ingredients that you may not personally adore, but use them to bless others that do. This is pumpkin for me (to some degree, as I’m not a lover nor a hater). However, you wouldn’t know this as I buy a sweet meat squash every year fall, bake it, puree it and freeze parts of it for later use. I guess most of this is aside from the point, well…onto the recipe I found for making your very own PSL at home.
Frothed & Steamed Pumpkin Spiced Milk
Shots of espresso
I definitely think this is intended for whipped cream, don’t skimp!
PSL (Pumpkin Spice Latte)
This recipe is taken from Baking and Books, with a little adaptation.
1 cup milk (use whatever kind you typically drink)
a pinch of ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 1/2 Tablespoons pumpkin puree
1/2 teaspoon pure vanilla extract
1/2 tablespoon raw sugar or rapadura sugar (these are different & I used rapadura as I’m trying to use less refined sugars)
2 shots of espresso
2 tablespoons half & half
1-3 teaspoons raw sugar
Combine milk, cloves, nutmeg, cinnamon, pumpkin puree, vanilla & 1/2 tablespoon sugar in a blender. Blend till frothy. Steam milk mixture to 160 degrees, or you can heat in a pan on top of the stove over low-medium heat till milk is 160 (be sure to stir if on top of stove).
Pull two espresso shots and pour in cup. Add warmed pumpkin milk, along with 1 tablespoon half & half, to your shots of espresso. If you taste your latte at this point all you will taste is spiced flavored milk and it’s not as appealing, so add however many teaspoons of sugar to the pumpkin milk until it reaches the right sweetness factor. Top with as much whipped cream as you’d like. Sprinkle a bit of nutmeg on top and cozy up to a good book.
(clockwise) Cinnamon, nutmeg, cloves & rapadura sugar
**I would say the one downside to this recipe is the last two drinks, because the spices settle to the bottom of the cup leaving a bit of spice soot. I think the only way to counter this would be to seep the milk in whole cloves, nutmeg & cinnamon sticks; however, that would take a much longer time than it’s worth.