Call me basic, but I love a pumpkin anything this time of year. However I do find the PSL’s that you get at the coffee shop to be too milky and too sweet for me. I usually drink my every day coffee black, so I like a song coffee flavor. Their flavoring also tastes very artificial to me. I want just a hint of the pumpkin spice flavoring and I want some REAL pumpkin in it!
(Note: If you are out at a coffee shop and wanted just a hint of the pumpkin spice. I always order a cappuccino with just one pump of the pumpkin spice syrup. It is WAY better than the regular PSL)
I tested several different variations and methods of this recipe and the key is the pumpkin spice syrup. I first tried stirring the spices directly into the coffee, but it is hard to get the spices to dissolve, making the texture very powdery. Not good! The syrup is the best way to get all of the flavors to blend together. Another bonus is that you can make a batch of the syrup and have it on hand for whenever a coffee craving strikes.
Ingredients:
1/4 cup whole milk (Can use up to 1 cup if you prefer more cream in your coffee)
1/4 cup strong hot coffee or espresso
1 tablespoon Pumpkin Spice Syrup (recipe below)
Directions
In a small saucepan, heat the milk over medium low heat until warm, about 2 minutes. Whisk in the coffee and syrup and simmer for one more minute. Pure into a mug and serve immediately.
Pumpkin Spice Syrup
1 cup water
1 cup pure pumpkin puree
1 cup brown sugar or coconut sugar
1 teaspoon vanilla
2 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 teaspoon ground ginger
1/4 teaspoon allspice
1/8 teaspoon cloves
(you may substitute the spices above with about 1 tablespoon pumpkin pie spice)
Directions
Add all the ingredients to a small saucepan and whisk to combine. Bring the mixture to a boil, then reduce to a simmer until thickened, about 10 minutes, whisking occasionally.
Store in an airtight container in the fridge for up to 1 month.