There are times in our lives when what we think is near perfection is actually not quite. Last year I adapted a PSL (pumpkin spice latte) thinking it was great. However, after making a couple since that time I have come to the following conclusions:
- The recipe I had given you is more strenuous & labor intensive if you made one even two mornings a week (for those of you on the 3+ PSL’s a week–it’s our little secret).
- I couldn’t get past the muck of spices in those last couple sips.
- There must be an easier way to eliminate time constraints & spice granules swimming in my mouth.
Here’s what I’ve come up with and I think you’ll be pleased.
- Make a simple syrup.
- Use whole spices to infuse the syrup.
- Keep simple syrup in your fridge for your PSL needs.
- Combine 1 part simple syrup to 2 parts pumpkin puree.
- Add steamed milk & shots of espresso.
- Put whipped cream on top & sprinkle with nutmeg.
And it must be said that whenever I drink a mocha (I’m typically an americano girl) I don’t have whipped cream. If it’s made right, then I really don’t think it’s necessary. However, I would say that a PSL & whipped cream have a symbiotic relationship. If you’re going to make one, please do us all a favor and just add the whipped cream (you know you want to). Your friend who stopped by will thank you for it (and it’s a sure way to add a bit of flare to that hospitality).
Tina’s PSL (Pumpkin Spice Latte) Revamped (printable recipe)
Most simple syrup recipes use regular white sugar. However, I like rapadura for it’s molasses undertones. Plus, it’s unrefined. So when the sugar dissolves you are going to get a dark simple syrup. Don’t worry–it’s totally fine. In my first PSL recipe it calls for vanilla (along with some other ingredients). However, by using rapadura you don’t need any vanilla since it’s so flavorful. You can find in bulk at most health or co-op stores.
Simple Syrup Ingredients:
1 cup water
1 cup rapadura sugar
4-5 cinnamon sticks
1-1 1/2 tsp whole cloves
3-4 tsp freshly grated nutmeg
Directions: Add water & sugar to a small pot & turn on heat to low. Combine until the sugar is dissolved & syrup is hot (not boiling or simmering though). Add the spices and allow them to infuse for 5 minutes. Strain the infused syrup using either a fine sieve or cheesecloth. Discard spices & keep the spice simple syrup.
Pumpkin Spice Latte
1 cup of steamed milk (160 degrees)
1-2 shots of espresso, freshly pulled
1 Tb spice simple syrup
2 Tb pureed pumpkin
Putting it together: Steam your milk to 160. If using an espresso machine, you want to barely put the tip in the milk to create a couple bubbles until it hits 80 degrees. As you see the very small bubbles, you want to submerge your wand deep into the milk and constantly swirl the wand around in the pitcher. This will create that wonderful silky foam you get at a good coffee shop.
You can either combine your pumpkin puree & spice syrup in the cup, or you could add it to your steaming milk. Caution: if you’re trying to achieve that wonderful silky foam, then don’t add the syrup or pumpkin, because it will disrupt the milk from stretching.
Pull your shots & add them to the syrup & pumpkin puree. Stir with a spoon. Pour in your milk. Top with whipped cream & a little nutmeg. **Remember that you can add a little more pumpkin or less, all depends on what your tastebuds tell you.