I used to be a devotee of the pumpkin spice latte, or PSL, from a certain popular coffee chain. I can vividly remember walking from my dorm room in the chilly Dallas air to go get the first one of the season during my junior year of college. That was when they didn’t release them until it was actually fall. It was also before they became a vastly popular craze that would inspire pumpkin spiced everything.
Well times change, people change, and hairstyles change (Top Secret anyone?!). Once I started eliminating dairy and my taste buds grew pickier about the types of coffee I liked, I gave up the PSL for a time. Last fall I tried the Whole Food’s version and while it was pretty good, I started thinking how ridiculous it was that I didn’t just make my own. When it comes down to it, I’m incredibly picky with all things food so the best way for me to satisfy a craving is to just do it myself. So that’s just what I did. And because I loves ya, I’m sharing my version of the PSL with you 🙂
My iteration is a concoction made from pumpkin seed milk, pumpkin spiced maple simple syrup, and cold brew concentrate. Though this may seem a little involved for a coffee drink, the recipe will make enough for about 4 drinks. But, again, since I loves ya, I’ll give you my quick and dirty lazy version, too. PUMPKIN SPICE FOR LIFE!
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