Homemade PSL, You're Welcome.
Starbucks makes a pretty delicious PSL; however, the homemade version is pretty darn good, and easy as well. Below is a big batch method, too, so you can make it on the weekend and enjoy all week long at work. Here’s what I did. I’ll also put a cheat recipe below if you’re short on time. Enjoy, fall is just 6 days away.
Pumpkin Spice Latte
- 2 TBSP canned Pumpkin
- 1/2 tsp pumpkin pie spice, plus a sprinkle for garnish
- fresh ground black pepper
- 2 TBSP granulated sugar
- 2 TBSP pure vanilla extract, like penzeys
- 2 Cups Whole milk, or whatever you like
- 1-2 shots espresso, about 1/4 cup or coffee, I’m enjoying Valentine Coffee from Milwaukee
- 1/2 cup heavy whipping cream, whipped until stiff peaks, or spray can whip topping
- Mixer, whisk
- wooden spoon
- espresso /coffee
- Heat the pumpkin and spice: in small saucepan over medium heat, cook the pumpkin with the pumpkin pie spice and a generous helping of black pepper for 2 minutes or until it’s hot and smells cooked. Stir constantly.
- Stir in sugar: add the sugar and stir until the mixture looks like a bubbly thick syrup
- Warm the milk: whisk in the milk and vanilla extract. Warm gently over medium heat, watching to make sure it doesn’t boil over.
- Blend the milk: carefully process the milk mixture with a hand blender (immersion blender works) until frothy. (You could also steam the milk together if you’re espresso machine has a steam handle).
- Mix the drink: make the espresso or coffee and divide between 2 mugs, add the frothed milk. Top with whipped cream and pumpkin pie spice.
BIG BATCH TO REFIGERATE + USE DURING WORK WEEK:
- To make 8 full servings: cook 1/2 cup pureed/canned pumpkin with 2 tsp pumpkin pie spice, 1/2 tsp pepper, 1/2 cup sugar. Stir in 1/2 cup vanilla extract. To serve, blend 1/3 cup pumpkin spice mix with milk until frothy, add 1-2 shots of espresso. Top with whipped cream and serve.
- Make 2 cups of coffee or a double shot of espresso
- Take a 2-cup pyrex measuring cup and fill it full of 1.5 cups of milk
- Add the canned pumpkin, spices, sugar, vanilla to the measuring cup
- Whisk these ingredients together.
- Microwave for 30 seconds. whisk (if you have an espresso machine with steam arm, you could just steam all of these ingredients together rather than micorwave)
- Microwave for another 30 seconds
- Whisk more
- In two coffee mugs, add 1/2 the milk mixture from the microwave + your shot of espresso or coffee.
- Top with whipped cream and cinnamon
- Note: this method will taste similar, it will not have the exact consistency as heating things over the stove top, but this way works for me!