Homemade Pumpkin Spice Lattes

If you don't know what a PSL is, then you have probably been living under a rock, because every girl between the ages of 12 and 40 is talking about Pumpkin Spice Lattes from Starbucks! Fall is quickly approaching, which means that they have released their seasonal PSL for a limited time only. But what if I told you that you could make your own at home, anytime of the year?! And that it would taste even better than the popular coffee chain's version?! That's right. I have found the holy grail of PSL recipes from The Kitchn that actually uses real pumpkin, not Starbucks' pumpkin "sauce" and it doesn't include high fructose corn syrup, artificial flavors and colorings, salt, or preservatives like potassium sorbate. Instead, you know exactly what is going into your perfect PSL, and what's not (like 50g of sugar, umm no thanks Starbucks!). And if you're not feeling the hot drinks because it's still 110 degrees in Phoenix, feel free to let the mixture cool to room temperature and then serve over ice for an nice cool treat!

Pumpkin Spice Lattes
Makes 2

Ingredients:

• 2 tbsp. canned pumpkin (not pumpkin pie filling)
• 1/2 tsp. pumpkin pie spice
• pinch of freshly ground black pepper
• 2 tbsp. coconut sugar (or regular granulated sugar)
• 1 tbsp. vanilla extract
• 2 cups unsweetened almond milk (or milk of choice)
• 1 heaping tsp. instant espresso granules
• 1/4 cup boiling water
• whipped cream for garnish (optional)

To make the espresso, mix the boiling water and instant espresso together until the granules disintegrate. You could also use 1/4 cup strongly brewed coffee here instead. 

In a medium saucepan, heat the pumpkin, pumpkin pie spice, and black pepper over medium heat until cooked through and fragrant. Add in the sugar and whisk until a thick syrup-like consistency forms. 

Slowly whisk in the vanilla and milk, whisking heavily and constantly. Continue to whisk while the milk warms up, but do not let it bubble or boil. Once the milk is hot, use the whisk or an immersion blender (I used my immersion blender) and froth the milk until nice and foamy.

To serve, pour half of the espresso into each glass, then top with the foamy milk. Top with a dollop of whipped cream if you desire. Serve hot.