It's almost time for PSL season! Check out our homemade twist on this seasonal classic.
Recipe
Ingredients
- 2 oz espresso
- 1-2 tbsp pumpkin spice syrup, to taste
- 6 oz milk, regular or plant-based
- Garnish: cinnamon stick and/or ground cinnamon
Pour freshly brewed espresso in a mug.
Add 2-3 tablespoons of the syrup, to taste, and stir to combine.
Steam 6 oz of milk or a milk alternative.
Garnish with cinnamon stick and/or ground cinnamon.
Instructions for the syrup:
- 1 cup water
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/3 cup pumpkin puree
- 3 cinnamon sticks
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/8 teaspoon ground cloves
In a small saucepan, add all ingredients.
Bring to a boil, then reduce heat and simmer for 5 minutes, stirring intermittently.
Remove from heat and strain the syrup.
Allow the syrup to cool, then transfer it to a container for storage in the refrigerator.
Tips: The pumpkin spice syrup can be stored in the refrigerator for up to two weeks.
See it made below!