The content for this article was provided by Hillary Bergh of foodheals.net. Hillary Bergh is a 5th generation chef with a passion for kitchen play. Growing up in the kitchens of her family’s multiple restaurants gave her a solid foundation that was then developed further while working as a manager at Bouchon Bakery, chef and wine club manager at Swanson Vineyards, and executive chef at Google with Bon Appetit Management Company. She holds two culinary certifications along with a nutrition certification and is currently earning a bachelor of science in healthcare management.
It’s that time of year again: The time of year when pumpkin spice arrives and takes over every grocery store, coffee shop, and retailer. You'll find it in some delicious and maybe not-so-delicious iterations... lattes, muffins, pancakes, potato chips, pies, cookies, popcorn, cereals, yogurts, sausages, protein powders, and salsa?!?! Isn’t it funny how the blend of warming spices traditionally used in pumpkin pie for decades is now used to "flavor" all sorts of non-pumpkin foodstuffs?
We felt obligated to contribute to the madness with an amazing Pumpkin Spice Latte (PSL) recipe... Made with actual pumpkin and honey! The PSL syrup recipe makes a batch large enough to have the potential of lasting an entire week. And should you choose to get frisky, you can even spike your latte. Yes, spiked PSL!
We'll start with a blending basic pumpkin spice (PS) that includes a touch of black pepper to help balance the sweetness and to add depth. The PS blend can be incorporated into your PSL, pumpkin spice ginger cookies, and all the other PS recipes you'll be whipping up this season.
Pumpkin Spice Blend:
- 1/4 cup cinnamon
- 4 tsp ground nutmeg
- 4 tsp ground ginger
- 2 tsp ground allspice
- 2 tsp ground clove
- 1/4 tsp finely ground black pepper
- Combine all spices and store in an airtight container at room temperature for up to one year.
Now onto the PSL syrup that will make all your dreams a reality! Plus, you can feel good about drinking one every day for the next three months since the pumpkin gives a healthy addition of fiber and nutrients. Yes, there is quite a bit of vanilla extract in the base—that amount is not a mistake. This helps round out and balance the earthy flavor of the pumpkin.
Pumpkin Spice Latte Syrup:
- 1/2 can (7oz) plain pumpkin puree (make sure to get plain, not the pre-flavored pumpkin pie)
- 1/4-1/2 cup dark maple syrup
- 1/4-1/2 cup wildflower honey
- 1/4-1/3 cup vanilla extract
- 3 Tb pumpkin spice blend
- Heat medium saucepan over medium heat with pumpkin and spices.
- Stir continually for 2 minutes until it becomes very aromatic.
- Remove from heat, add 1/4 cup maple syrup, and stir to combine well.
- Add 1/4 cup vanilla and 1/4 cup honey and stir to combine well.
- Taste. Add additional maple syrup, honey, vanilla to increase sweetness to your liking. It should be sweet, keeping in mind you'll be adding it to coffee and milk like a syrup.
- Store in airtight container in fridge for up to 10 days.
Pumpkin Spice Latte:
- 1/3 cup syrup
- 1 cup milk of choice
- 2 shots espresso or 1/2 cup strong coffee
- whipped cream (optional)
- Heat milk to desired temperature.
- Blend syrup and milk until frothy in stand mixer or with hand blender in a mason jar.
- Add espresso.
- Top with whipped cream and a sprinkle of spice blend or drizzle of base.
If you’re looking to spike your latte, you could add a few splashes of mead! We suggest Redstone Pumpkin Nectar, San Francisco Meadery Bourbon Barrel Apple Pie, or Chateau Lorane Life Force with Maple.
Cheers to autumn and all things pumpkin spice!