My Take on the Pumpkin Spice Latte

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!

Court’s Pumpkin Spice Latte

for the pumpkin seed milk

1/2 cup raw pumpkin seeds, soaked for 24 hours
2 cups filtered water
pinch of sea salt

After the pumpkin seeds have soaked, drain and rinse them off. Put them in a blender along with the water and salt and blend away until the seeds have broken down. Strain the milk through either a nut milk bag or a few layers of cheesecloth to remove any pulp from the pumpkin seeds. Store the strained liquid (your pumpkin seed milk) in a jar in the fridge for up to a week. Shake well before using. Makes a little more than 2 cups.

for the pumpkin spiced maple simple syrup

1/4 cup maple syrup
2 tbsp water
1/2 tsp pumpkin pie spice
1/8 tsp ground cardamom (optional)
1 tbsp pumpkin puree
1 tsp vanilla extract
tiny pinch of sea salt

Add everything to a small sauce pan set over medium-low heat. Whisk it well, then allow it to come to a gentle simmer. Let the syrup simmer for 3-5 minutes, then remove it from the heat. Store the syrup in a jar in the fridge for up to a week. Shake well before using.

putting everything together 

My favorite way to drink this is iced with cold brew coffee. I mix equal parts cold brew coffee concentrate and pumpkin seed milk, then add in the syrup to taste. If I do 4 oz each of milk and coffee, I typically use about 1 1/2 to 2 tsp of the syrup. To make it frothy, I either shake it all together pretty vigorously in a jar or I give it a quick blend in the blender before pouring it over ice. You can also do a hot version if you like, but it’s still rather warm here in Houston 😉

For the quick and dirty version, I forgo making the pumpkin spice syrup. I combine equal parts cold brew and pumpkin seed milk (or whatever plant milk I’ve got lying around) then add in a good sprinkle of pumpkin pie spice and a drizzle of maple syrup. I either shake it all together or blend it before pouring it over ice.