Ah, the pumpkin spice latte, PSL if you will. This generation’s signifier that the holidays are officially here. Though the iconic Starbuck’s drink has been out for awhile, I decided to concoct my own version to save money, coincide with my laziness, and find a use for all of the leftover canned pumpkin puree we have laying around the house from Thanksgiving.
This sweet and creamy drink is the perfect treat for a rainy weekend morning, a snuggly Netflix binge, or just when you are craving that addicting holiday spiciness. Since most of the ingredients are household staples, once you have everything at home, you can whip up one (or multiple) of these a day! PSL on command anyone?
Time to indulge!
I had to add more frothed milk on top because the first time I made this, the milk-to-espresso ratio was too low. But don’t worry, the right amount is already calculated correctly in my recipe below! Also, if you don’t have a frother to make the milk super lush like in coffee shops, just be prepared to whisk a lot (like I did), or you can also try blending the milk up in a blender.. Word on the street is, that works well too. Just don’t expect the results to be as good as an actual frother!
- 1 cup whole milk
- 2 ½ Tbsp pumpkin puree
- 1 Tbsp sugar
- 2 tsp vanilla
- ½ tsp pumpkin pie spice
- 1 shot espresso
- whipped cream
- Combine first five ingredients in a small saucepan over medium-high heat.
- Whisk occasionally until mixture comes to a slight boil.
- Simmer and whisk milk mixture vigorously for a minute or two until it foams up (if you have a frother, feel free to use that!)
- Pour espresso into a mug, then top with pumpkin milk mixture and fresh whipped cream. Sprinkle with additional pumpkin pie spice and serve!
- If you don’t have espresso, use 1/3 cup strong brewed or instant coffee.
Don’t forget the whipped cream! Extra for me please. And in a way, it acts as a richer, creamier milk froth replacement! I’m down for that.
What other drinks do you crave during the holiday season?