All-Natural Pumpkin Spice Latte Recipe





Okay, well, almost. I know it's only August but the temperatures are starting to drop, and I can feel that crisp fall feeling in the air.

And one of the biggest staples of fall? Pumpkin Spice Lattes, obviously. I do love me some PSL. But have you seen what's in that stuff recently? Up until recently, the most popular retailer of Pumpkin Spice Lattes didn't even use real pumpkin in their syrup. Cool. Drinking all that fake stuff really can't be good for you...

So what did I do? Tried to make my own, obviously.

I decided to take the basics of making a simple syrup and add a few choice ingredients - after some experimenting, I finally got a recipe that worked well for me!

To note, this stuff won't keep in the fridge forever (much over a week is pushing it) so you may want to make it in smaller batches if you aren't going to be literally inhaling it 24/7. I made a big batch for show-n-tell reasons, and even I, PSL fiend that I am, had trouble depleting it before it went bad.

For the PSL syrup:

-1 cup of water -3/4 cup Sugar in the Raw (or whatever kind of sugar/sugar substitute suits your fancy) -1/3 cup pumpkin puree (if you really wanna get organic, you can use a food processor to puree your own pumpkin, but I took the easy route and got a can from the baking aisle) -1 tbsp pumpkin pie spice (I made my own since I had all the ingredients - and I used this great recipe from Gimme Some Oven - or you can buy a little container in the spice aisle) -1 tsp vanilla extract


1// Add all ingredients into a small sauce pan and bring to a boil over medium-high heat, stirring occasionally.

2// After it boils, reduce heat and simmer covered for around 3-5 minutes. Let it cool for a bit, then transfer into container or jar.

3// Add a couple tablespoons (to taste) of the syrup with steamed milk and espresso shots to make your latte. (Don't have a fancy espresso machine? Don't worry, I've got you covered). I topped mine off with whipped cream, caramel drizzle, and cinnamon sugar and it was beyond perfection.

You'll want to be sure to refrigerate any leftover pumpkin spice syrup for up to a week or so. It's also incredible in hot chocolate, waffle mix, or just about anything else you could think to put it in!

[bctt tweet="Make an all-natural #PumpkinSpiceLatte at home with a few simple ingredients!"]