pumpkin spice latte {with homemade syrup the real foods way}
We all get PSL season. It’s a thing and don’t get me wrong… I love it. But doesn’t it make you wonder what the heck is going on with it seeing as you’re not getting the actual item it’s referring to…
As you know me by now, I can’t make do with the mock (+ frankly crap) version of what can actually be an amazing thing. So, I went out and cracked open a can of organic pumpkin and got to work…
Because here’s the crazy part (and how I focus my content in my Glow Down Newsletter…)
The Glow down:
A pumpkin spice latte from your go-to coffee shop is likely to not contain the one ingredient you would expect IN a PSL... pumpkin! Instead, it is filled with sugars, artificial flavours, and void of nutrients.
It might not be as convenient as a shelf-stable sugar-filled syrup that will last you a few years, but I promise you the real deal is WAY better & why making this homemade syrup (below) is actually beneficial to you. You're getting in REAL pumpkin that provides you with beta-carotene, calcium, iron, magnesium, phosphorus, potassium, zinc, vitamin C & MORE. Pumpkin is also very helpful for cataracts, fighting infection, protecting against heart disease, and regulating blood pressure.
Hopefully I’ve convinced you enough to make it, so let’s drink to those perks!
diy pumpkin spice latte syrup
Makes enough for 4-5 lattes.
Ingredients:
1 can (15 oz) organic pumpkin
3/4-1 cup mylk (I use my homemade cashew-oat but use whatever you prefer)
1.5 tsp cinnamon
1/2 tsp ginger
1/4-1/2 tsp all spice
1/4 tsp nutmeg
1/4 tsp ground clove
6 tbsp sweetener (I used a combo of coconut sugar & vanilla maple syrup)
1/2 tsp vanilla bean powder
Directions:
Combine/whisk in a small pot until slightly heated. Store in a (glass) container in the fridge in between uses. Stores for up to a week.
How to make a pumpkin spice latte with your homemade syrup:
You’ll need:
2 shots of espresso (either at home if you have an espresso machine or this is when you can choose a place like Starbucks—just steer clear of their PSL now!)
1 cup of steamed milk (if choosing hot option)—I prefer something creamier; like oat or cashew based milks
a splash of sweetener (I love vanilla maple syrup)
5-6 tablespoons of your homemade pumpkin spice syrup
optional superfood add-ins: mushroom powders or tinctures
Instructions:
Add your espresso, homemade syrup, and sweetener to a mug (and optional superfood add-ins, if using), then use a frother to combine together.
Steam your milk (if enjoying hot—or just pour a cup straight from the fridge if enjoying cold) and add to your mug.
Grab a spoon & stir altogether, then enjoy!
Question: What’s your favourite seasonal drink?!?!
