pumpkin pie spiced latte recipe
a PSL recipe for the autumn baddies
For our most recent cozy cafe event, our ‘secret’ menu item was this pumpkin pie spiced latte. I have this theory as to why people hate on pumpkin spice lattes. I believe it’s because they’ve only ever had bad ones.
I LOVE autumn, and I’ll say it, I love pumpkin spice lattes! Not the ones made with mass produced syrups and literally only taste like sweetness, but the good ones. One with real pumpkin flavor. And this one is the one. Last year, Justen and I went to @goebberts_ for a day of apple picking and saw that @opendoorcoffeegenoa had an apple butter latte on the menu. They poured the shot of espresso over the apple butter to warm it up before adding it into the drink. I was immediately hooked.
This recipe is a combination of homemade pumpkin butter and a pumpkin spiced syrup recipe from @softpourn. You get a latte that tastes like a pumpkin pie!
For the iced latte
- 1 shot of espresso (I used @colectivocoffee’s Toro blend)
- 1 tablespoon pumpkin butter
- 1 oz pumpkin syrup
- @milkadamia unsweetened macadamia milk or any milk you like!
For the pumpkin butter
* 1 medium lemon
* 1 (15-ounce) can pumpkin purée (not pumpkin pie mix)
* 1/2 cup packed light or dark brown sugar
* 1/2 to 3/4 cup unsweetened apple juice
* 2 tablespoons honey or maple syrup
* 2 teaspoons pumpkin pie spice
* 1/2 teaspoon kosher salt
1). Juice 1 medium lemon until you have 2 tablespoons and place in a medium saucepan. Add 1 (15-ounce) can pumpkin purée, 1/2 cup packed brown sugar, 1/2 cup unsweetened apple juice, 2 tablespoons honey or maple syrup, 2 teaspoons pumpkin pie spice, and 1/2 teaspoon kosher salt.
2). Cook over medium-high heat, stirring occasionally, until bubbling vigorously. (If the pumpkin butter sputters too much in the beginning, add an additional 1/4 cup unsweetened apple juice). Reduce the heat to low and simmer, stirring occasionally and scraping the bottom of the saucepan, until thickened, 25 to 30 minutes.
3). Remove the saucepan from the heat. Let cool until room temperature, about 30 minutes. Transfer to an airtight container and refrigerate for up to 2 weeks or freeze for up to 2 months.
For the pumpkin syrup
- 1/3 cup pumpkin puree
- 1/2 cup dark brown sugar
- 1/2 cup water
- 2 1/2 teaspoons pumpkin pie spice
- 1 cup sweetened condensed milk
- 1/2 tablespoon vanilla extract
Check out @softpourn’s page for the step by step recipe!
Until next time,
Nate