Homemade Pumpkin Spice Latte with Salted Pumpkin Spice Syrup

182 comments

pumpkinspicelattevegan

I’m baaaaaaaack!

Miss me? Better yet…did you miss my tempting recipes popping into your feed each week? I sure have missed you all and this blog. Thankfully, it’s finally time to kick up my heels and celebrate because I handed in my second cookbook manuscript yesterday. All 250 pages of it including 100+ recipes (most are new!), headnotes, chapter openers, introductory chapters, etc. I seriously can’t believe I did it. Can someone pour me a drink…or 10?! I’m so excited to get my life back in order! And I’m so excited to start sharing recipes on here again at regular intervals. I have SO many ideas/goals/hopes/dreams for this space.

It’s funny how different the first book writing process went compared to the second. When I submitted my first book’s manuscript, I don’t think I had ever felt so much doubt in my life. I had all this anxiety near the very end and concluded that a bunch of finalized recipes had to be re-worked at the last minute. All of a sudden, none of them were good enough. Eric was like, did you fall on your head…they taste amazing! Yes, writing recipes for print brought the cray cray out in me. I turned into a full-fledged RECIPE-ZILLA.

I kept coming back to the age old question – Is this book enough? – which I think deep down means, Am I enough? Am I good enough? Yea, I’m getting deep today. It’s a question I’ve struggled with my entire life so I shouldn’t have been surprised when this crippling doubt reared its ugly head. In the end, the first process taught me how to make peace with my work, the creativity I put out into the world, and with whatever the response to the book would be. That’s a big one. I just had to let it all go.

I’m not saying I haven’t had moments of doubt during the second book’s creation because I surely have, but this time around I’ve felt much more focused, organized, and best of all, confident in my ability. It was something only experience could teach me, I think. Even Eric mentioned how calm I was this last week as I put the final touches on everything. (Ok, ok, I handed it in 4 days late, but when your editor gives you an extra weekend you take it!) Even though I know there is a lot of work ahead (many rounds of edits, design collaboration, press, etc), at least I (kinda, maybe) know what’s to come.

But I’m totally not thinking about that right now. Now is the time to drink all the espresso! Can you tell I’m hyper? Just a bit. Yes, I’m getting festive with homemade pumpkin spice lattes, and I hope you’ll join me. I’d say these are a serious upgrade from my 2010 attempt (cue nostalgia from a blog post 5 years ago!), but how could it not be with a homemade pumpkin spice syrup?! I am obsessed with this homemade latte recipe. Can’t stop. This syrup is a game changer, and you’ll find yourself dreaming up many ways to use it. Always a good detective, I bought a legit Pumpkin Spice Latte from Starbucks so I could compare them side by side. Guess which latte won?

homemadepumpkinspicelattevegan

Homemade Pumpkin Spice Latte with Salted Pumpkin Spice Syrup

Vegan, gluten-free, grain-free, oil-free, refined sugar-free, soy-free

By

5 from 33 reviews
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I don't have an espresso machine so I find the easiest way to make an authentic-tasting latte at home is to simply buy a few shots of espresso at the local coffee shop! I've tried using strong coffee as a substitute for espresso (in varying amounts) and I don't find it comes close to being as good as the espresso version. It's not horrible tasting by any means, but it misses that incredibly rich, deep, and flavorful espresso flavour which I think is key for a latte. So yes, I think it's worth the effort to use actual espresso here. That being said, feel free to experiment with coffee versions too. Eric, who isn't a coffee fan, loved a version I made with 1/4 cup strong coffee instead of 1 shot of espresso. It was so much milder, and didn't have a pronounced coffee flavour. Lastly, a note about milk frothers: I don't own one, but I discovered that you can create super creamy and frothy almond milk by adding the heated milk into a French press and pumping the plunger for 30-60 seconds vigorously. (Note: I use a plastic french press so I am not sure if this is safe with the glass kind! Be cautious if trying it out.) It creates the creamiest almond milk EVER! I am seriously hooked. I tried coconut milk and didn't have quite as frothy results. Soy milk will also work well, but I prefer the flavour of almond milk here. Actually my @theglowspot instagram post had a great discussion about various plant-based milks and their frothing ability...pretty interesting stuff! Let me know your tips below.

Note: The Salted Pumpkin Spice Syrup is lightly adapted from Paleo'ish On A Dime.

Yield
3/4 cup syrup + 1 latte
Prep Time
Cook time
Total Time

Ingredients:

For the Salted Pumpkin Spice Syrup:
  • 1/2 cup coconut sugar
  • 1/2 cup pure maple syrup
  • 1/3 cup unsweetened pumpkin purée*
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon pink Himalayan sea salt or other fine sea salt, or to taste
  • 1/4 teaspoon pure vanilla bean powder or 1 vanilla bean, seeded or 1/2 tsp pure vanilla extract
For the Pumpkin Spice Latte:
  • 2 tablespoons (1 shot/1 ounce) espresso
  • 1 cup unsweetened almond milk
  • 3-4 teaspoons Salted Pumpkin Spice Syrup
  • Coconut Whipped Cream, for garnish (optional - I usually skip it)
  • Dash cinnamon or pumpkin pie spice, for garnish

Directions:

  1. For the Pumpkin Spice Syrup: Whisk together all syrup ingredients in a medium pot over medium heat. Simmer for about 5-6 minutes, stirring frequently, until smooth and slightly thickened. Remove from heat. Once cool, pour leftovers into a jar and secure lid.
  2. Prepare the espresso. Tip: I like to buy a few espresso shots from the coffee shop since I don’t have an espresso maker. I keep leftovers in the fridge for 1-2 days and reheat as needed.
  3. Add milk into a small pot. Heat over medium and bring to a simmer. Immediately remove from heat. Froth the milk using a milk frother or a French Press. Tip: I use my French Press to froth the milk. Simply add the heated milk into the press and secure lid (make sure it’s closed and not vented). Pump the plunger vigorously for about 30-60 seconds. Be careful as the hot milk can shoot out a bit.
  4. Pour hot espresso into a mug. Top with all of the frothy milk. Add 3-4 teaspoons of the syrup, to taste, and gently stir to combine. Top with a dash of cinnamon or pumpkin pie spice, and Coconut Whipped Cream, if desired. Serve immediately. The syrup will keep in an air-tight container in the fridge for at least 2 weeks, most likely longer. You can use it in regular coffee too, or try stirring it into a bowl of hot oatmeal for a seasonal twist!

Tips:

If your pumpkin puree is on the grainy side (some brands are more than others), it might benefit from a quick blend or puree in the blender or food processor before using.

lattepumpkinspicevegan

Photography credit: Ashley McLaughlin Photography

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, and Google+

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{ 182 comments… read them below or add one }

1 Melanie October 6, 2015

This seriously looks amazing. And I’m so excited to have you posting again!

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2 Angela October 6, 2015

Thank you Melanie, I’m so happy to hear that!

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3 Jill October 13, 2015
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Made this syrup this weekend and served up post-dinner lattes at my thanksgiving dinner and they were a huge hit!

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4 Angela October 13, 2015

That’s great news!! Thanks for trying :)

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5 Rebecca October 6, 2015

eeeeek!!! I AM SO EXCITED FOR YOUR NEXT COOKBOOK! Your first one was the first I actually USE and I’m not even a full fledged vegan ;) I’ve recommended it to about a bazillion people I LOVE IT SO MUCH. CONGRATS!

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6 Angela October 6, 2015

Thank you, I’m so happy you enjoy it so much!

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7 Caroline October 6, 2015

This looks too good to drink!

http://mademoiselleaventure.com

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8 Sheryll Kollin October 6, 2015

Yay! You’re back! Yes, I do have a life….. but I truly enjoy your blog and all of your fabulous recipes so much. And I’m very anxious to get your next book. I absolutely love the first one – it’s sort of my food bible. You should never have a second of self doubt, although I totally understand that it’s human nature. Keep on keeping on Miss Angela!

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9 Angela October 6, 2015

hah you are too sweet, thank you!

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10 Laura ~ Raise Your Garden October 7, 2015

Having a life and finding that right balance is key! Congrats on finishing your manuscript Angela, isn’t it awesome to check things off your list! I love that. The questions you asked “Am I good enough” just struck a chord with me today ~ it’s almost just the universal “mom” question that I think we ask ourselves. I’m always feeling as though I can never strike the perfect balance. I want to be the perfect mom. wife. employee….and it’s so hard! I feel like men don’t put this same pressure on themselves. Anyhow, this latte looks awesome as all your recipes do and the pumpkin spice syrup is truly unique!

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11 Ashlyn October 6, 2015

You were definitely missed and I can’t tell you how excited I am to try this! I have been craving a pumpkin spice latte, but one that isn’t so sicky-sweet and artificial like the Starbucks’ version. Thank you for another amazing recipe and congratulations on your manuscript submission!

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12 Angela October 6, 2015

I hope you enjoy it if you try it out – I am so hooked! And you can adjust the sweetness to your taste which is nice.

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13 Alexa [fooduzzi.com] October 6, 2015

LOVE this!! Congrats on your manuscript, Angela! What an incredible accomplishment! That’s a moment that I’m hoping to experience in the future, too :)
I can’t wait to see the book!

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14 Love Low Fat October 6, 2015

Wow that looks so amazing, perfect for the season!

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15 Emma {Emma's Little Kitchen} October 6, 2015

I DID miss you!! What I wonderful idea to create pumpkin spice syrup with maple syrup (why have I never thought to do this?!). also, fab tip on getting the shots to go from the coffee shop. Finally CONGRATULATIONS on getting that manuscript in :)

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16 melissa October 6, 2015

Hi Angela,
Why don’t you buy a small bialetti for making espresso. Those are a great alternative, and then you just use espresso beans in it. I’m an ex barista and find it works great.
Melissa

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17 Angela October 6, 2015

ok, totally googling this now! ;)

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18 Angela October 6, 2015

Melissa, Do you know if they make a version that works on induction stove tops?

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19 Melissa Austin October 27, 2015

Yes, I make my coffee every morning on our induction stove top. Love the bialetti!

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20 sarah October 6, 2015

This version looks fantastic! And just an FYI, I found out that the Starbucks version has dairy in the mix they use, even if you have it made with say or coconut milk. Just for anyone who needs to be aware for dietary or ethical reasons. Glad to see you back!

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21 Angela October 6, 2015

Hopefully they come out with a dairy-free version. It totally doesn’t need it if I do say so myself. ;) I heard they are going to remove the caramel colouring, but I don’t know if that’s true or just a rumour.

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22 Tianna October 6, 2015
Recipe Rating:

this sounds so amazing! glad to have you back and congrats on your new book!

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23 Kayla October 6, 2015

Just a note about pumpkin spice lattes from Starbucks- they are not vegan! The syrup Starbucks use contains milk ingredients (cows milk). I work at a coffee shop & people come in asking if our pumpkin syrup is vegan (which it is!). It’s something you wouldn’t think of! I don’t see why the syrups need dairy ingredients, so unfortunate. So if you are a strict vegan this is a heads up!

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24 Angela October 6, 2015

I agree, the syrup totally doesn’t need dairy. Seems weird it’s even in there in the first place.

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25 Laura October 6, 2015

Wow! This looks GREAT and I am super excited to try it out :) Any recommendations to an alternative for espresso?
Thanks!

dream big dreams, be reckless
-L

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26 Angela October 6, 2015

Thanks Laura :) I tried versions with strong coffee but I didn’t find they were as tasty as the espresso – see my headnote for more thoughts on this! That being said, you can create any type of flavoured coffee drink you wish! Have fun with it :)

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27 Sarah @ Making Thyme for Health October 6, 2015

Congrats on submitting your manuscript, Angela! I’m so excited to see the finished product! Not gonna lie, I’m kinda bummed I have to wait a whole year but I know it will be worth it. ;)

And thank you for sharing your experience with the whole process. You’ve remained so humble through all of your success. Cheers!

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28 Erica D House October 6, 2015

Congrats on finishing the book!

My Dad is legit addicted to PSL’s (how he abbreviates them when texting me about them…) so I’ll have to send him this recipe to try out.

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29 Tiffany27 October 6, 2015

Yay! You’re back! I’m so excited for your new book I can’t stand it! I think part of your new found confidence might come from being a mama now as well. This looks delicious and I can’t wait for more recipes.

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30 Angela October 6, 2015

Being a mom has definitely boosted my confidence. So did labour. After that it was like BRING IT. heh

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31 Aubrey @ Just Balancing Health October 6, 2015
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I’m soo happy you’re back and this looks SO good!!!!:)

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32 Niki October 6, 2015

This may sound silly….. But when you make your “strong” coffee at home, do you use coffee beans or espresso beans? I use my bodum to make espresso (lattes are so expensive!) and found the correct beans made a huge difference.

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33 Angela October 6, 2015

I used dark roast coffee beans, but I totally should have tried the espresso beans because I have some on hand. Will try that next! Oh darn, I have to make another latte…hah.

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34 Kaila @healthyhelperblog! October 6, 2015

THIS LOOKS INCREDIBLE!!! I have missed your posts and this is an awesome recipe to come back with!! Love that it uses ACTUAL pumpkin!!

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35 stacyk October 6, 2015

This looks so delicious! Thank you for the recipe, and looking forward to your new book!
Stupid question, but where did you find Salted Pumpkin Spice Syrup?

Thanks again!

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36 Angela October 6, 2015

Hey Stacy! The salted pumpkin spice syrup is actually in the recipe! It’s lightly adapted from Paleo’ish On A Dime website. Hope you enjoy!

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37 Rebecca October 6, 2015

I am sooooooo unbelievably glad you’re back! A ginormous congratulations on handing in your manuscript! I hope you have a beautiful autumn celebrating and lots of relaxation to come!

Funny thing, as I was reading this post I was thinking “she kinda changed up her photography game, these look different” then I saw the photo credit note :-) This sense of “knowing” you like a friend (thanks to your incredible personality and for making your blog so relateable) is surreal sometimes.

Anyway, I’ve been a long-time reader and have never commented before, but thought I’d take the time to tell you how excited I am to hear from you more regularly again and congratulations on your 2nd book! Cheers!

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38 Angela October 6, 2015

Aw thank you Rebecca! That means the world to me. And how cool that you recognize my photography style vs. someone else’s. I do for my fav. bloggers too…it’s pretty cool! Ashley is pretty darn amazing, isn’t she?

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39 Hannah October 6, 2015
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This is EXACTLY what I was looking for!! I am a pumpkin nut and can’t wait to get my hands on any vegan pumpkin recipes :) I already tried it and it’s delicious!! I will definitely make this regularly. I love that you can add as much or as little sweetener as you prefer since its a syrup. As I poor college student I tried it with coffee and no milk frother and it was still great!!

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40 Angela October 6, 2015

Wow that was fast!!! Love that you already made it. And yes coffee creates a tasty drink too! You can experiment with using different ratios too. I have yet to meet one combo I didn’t drink. ;) Thanks for your review!

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41 Sam @ PancakeWarriors October 6, 2015

Congrats!! What an exciting day!! I would certainly be celebrating too!! So glad you are back and I can’t wait to see where you take this space!! And this syrup sounds perfect!! You can make each drink customizable. I love the taste of pumpkin spice but can’t stand how overly sweet things are when I go out. This is perfect for that

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42 Sue October 6, 2015

Glad you are back. It’s been too long. Don’t you know we depend on you for tasty recipes??? We’ve been starving to death!

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43 Angela October 6, 2015

hah oh no!! You should have moved in here while I was creating the recipes for the book. We ate our pants off! lol.

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44 Danni October 6, 2015

I am SO excited to see this new blog post! I have to admit my heart skipped a beat. I miss your frequent posts and fall just seems to scream OSG! All week I have made your pumpkin gingerbread overnight oats and pumpkin smoothie. I am beyond excited for a new pumpkin recipe!
Congrats on the second manuscript being turned in. I cant wait for the final copy to be in my hands. 2016 priduction date??

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45 Tammy Root October 6, 2015

So proud of you, Ange. I know it can be challenging, but don’t ever doubt yourself. You are amazing.

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46 Angela October 6, 2015

Thank you Tammy – couldn’t have done it without you!

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47 Annaliese October 6, 2015

Looks and sounds super amazing!! I wanna jump into a pile of leaves with one of these in my hand…maybe with a lid so it doesn’t go everywhere/burn me! But, I thought that the ‘Bucks had dairy in their PSL syrup?? At any rate, so glad to see more homemade versions with more real pumpkin, and less scary ingredients! Can’t wait for the new book :) :)

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48 Marissa October 6, 2015
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YUM! Just made this. Super easy and SO yummy. Can’t wait to jazz up my coffee tomorrow AM.

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49 Annaliese October 6, 2015

Oh dear…I am *that* person who comments again! I have tried a lot of different ways to froth milk. I seriously blame my time living in Italy for this. Here, I learned that you can froth milk (pretty darn well!) by simply placing it into a sauce pan, and whisking rapidly as it heats! The foam isn’t as fine as the bubbles are a bit bigger, so be sure to enjoy milk frothed like this ASAP! Also, I love using a travel/small plastic french press for frothing milk (link at end of this ranting comment!), purely because I don’t like rapidly moving a metal plunger along the glass in a traditional french press/I am prone to breaking ALL the things.

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50 Angela (Oh She Glows) October 7, 2015

Thanks Annaliese! haha, The more tips and tricks the better. So I tried the whisking method today (I whisked for about 60 seconds rapidly with a stainless steel whisk!) as I was so curious to compare it to the French press method. The thing I noticed the most is that the almond milk (whisk method) did not get nearly as creamy as the french press method – just more bubbly – and like you said larger bubbles! Also, great point about the glass french press – I use a plastic one so will incorporate this note into my recipe! Thanks!

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51 Annaliese October 7, 2015
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Makes sense! Glad you gave the whisking method a go!! :) Tried the pumpkin syrup this morning and it was super tasty! Next time I make it, I may try blending the mixture right at the end with an immersion blender, since I found that my pumpkin puree had a slightly grainy texture, but this probably varies from brand to brand. Thanks for the great inspiration and recipe!!

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52 Angela (Oh She Glows) October 7, 2015

So happy you tried it and liked it! Thank you. And great tip about the varying consistencies with canned pumpkin – I’ve definitely had grainy cans before! I’ll make a note of that in the recipe. :) Enjoy! I’m going to swirl some into some oatmeal tomorrow.

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53 Ashley October 8, 2015

I used fresh pumpkin and didn’t process it enough after i roasted it, so I used my immersion blender this evening and it worked like a charm! So so so so tasty, this syrup. :)

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54 Bella B October 6, 2015

So glad that you are back and I can’t wait to see the new book.

This looks sooooo good. I am sure I will crave this for the rest of the day now.

xoxoBella | http://xoxobella.com

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55 Ruth October 6, 2015

I just have to say that when my confirmed meat eating hunter husband decided to go vegan I wasn’t quite sure if it would all work out. But then he got your first book and everything we have tried (at least half the recipes in the book!) have been so awesome. He says it has been so easy mostly due to your awesome recipes. He feels so much better now and loves being able to eat a large variety of different foods now without having to worry he will get an upset stomach or heartburn. Chana Masala and vegetable curry are our current favorites oh and the immunity tomato sauce is the best one I have ever made… I was a fan before but seeing the positive changes in my husband have now made me a super fan! Eric is right the recipes taste amazing. Just wanted to share this in case the self doubt starts creeping in!

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56 Angela (Oh She Glows) October 7, 2015

Thank you so much Ruth! I’m so happy to hear this.

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57 Anna Lee October 6, 2015

This looks fantastic! Anything with the word “salted” in the title, and I’m in love.
As for handing in your manuscript, I am SOOO excited! That’s one step closer to it being published and in stores! I’m dying to have my copy in hand!

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58 Katrina @ Warm Vanilla Sugar October 7, 2015

So dangerous! I do have an espresso machine so I can make these beauty lattes easily! Yum!

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59 Angela (Oh She Glows) October 7, 2015

ahh lucky duck!!! I am hoping for one some day heh

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60 Siobhan October 7, 2015

Oh this looks lovely! As I live in the UK all of this stuff is going to be extremely hard to find, a look on Amazon is in order!! Thanks! :P

http://www.vihsee.blogspot.co.uk

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61 Heidi Kokborg October 7, 2015

I am so glad your back! I missed you and your recipes! I can’t wait to cuddle up with this pumpkin spice latte! It looks so cozy! & congratulations on handing in your book! I just can’t wait till it comes out next fall. Until then I’ll enjoy your first cookbook! :)

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62 Anna October 7, 2015

looks super cozy and delish :D

https://aspoonfulofnature.wordpress.com/

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63 Isla October 7, 2015

I’m so glad you’re back! You have DEFINITELY been missed! This looks amazing, I love PSLs :) I’m weirdly excited to try the pumpkin oatmeal idea too :p

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64 Samina @ The Cupcake Confession October 7, 2015

This looks SO comforting! I am going to need a Venti sized mug of this deliciousness all through Fall! Pinning! :)

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65 Joanne October 7, 2015

Good morning,

Having received a news letter with a recipe for pumpkin spice latte has me again looking for an answer to my common question. What can be used as a substitute for coconut, be it milk or sugar. I am severely allergic to coconut, as well as dairy, soy, eggs, lentils, gluten, and more.

I can have almond milk and almond butter, cashew milk and cashew products.

Looking forward to hearing from you.

Joanne

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66 Erin October 25, 2015

Joanne,
I made the syrup with agave instead of maple (just what I had on hand) and organic cane sugar instead of coconut sugar. It seemed to work fine!

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67 Carrie October 7, 2015

So I don’t drink coffee (don’t hate me!) but I’m in love with this syrup recipe. Do you think it would go well in tea? Or bourbon? :)

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68 Nicole October 7, 2015

So excited to see a new post from you, and with a pumpkin recipe to boot! I love your cookbook, so I’m especially excited for the second one! It’s great that this time around was a little calmer for you! I can only imagine..

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69 Jill October 7, 2015

Definitely glad you’re back! Congrats on getting your manuscript in! I know your 2nd book is going to be amazing :)

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70 Jennifer October 7, 2015

I cannot wait to try this recipe!
I have to tell you that I am going to literally be counting down the days until your next cookbook release! You should the copy of your first cookbook I own – it is practically being held together by love alone because I seriously use it several times a day! My 2 year old and 4 year old could make your granola recipe with no assistance that’s how often we make it! Last night my picky mother in law ate two helpings of the Tex Mex Casserole ;) we have not met a recipe of yours that we didn’t love.
Thank you so much for your creative and delicious recipe genius!

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71 Elisabeth October 7, 2015

Congrats and welcome back ! I handed in my thesis a month ago, and I can totally relate to the going crazy part ! Can I ask what brand of pumpkin purée you used ? I used to find pumpkin purée easily at the supermarket but now they only seem to have pumpkin pie filling…

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72 Lindsey @ Simply Lindsey October 7, 2015

I can’t wait to get your new cookbook!!! Glad to see you’re back too! This recipe looks to-die-for now that the fall weather has arrived over here! :)

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73 SLEEG October 7, 2015

THIS IS AMAZING NEWS! Let us know the second we can pre-order. I am all over it!

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74 Angela @ Eat Spin Run Repeat October 7, 2015

YAY!! Congratulations Ange! And absolutely, 100% I missed you! Massive congrats on handing in your 2nd manuscript. I know how hard you’ve been working on this and am so proud of you! This book will be just as great, if not better than you first – I’m already sure of it. I can’t wait to try this PSL! :)

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75 Eva October 7, 2015

I’m so glad you’re back! Really missed seeing your posts! I can’t wait to get your next cookbook. I have tools a lot of people about your blog. Every recipe I’ve made from you is a winner :)

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76 Sherry October 7, 2015

This may be a weird question (LOL) but… can I make this without the coffee part? I love the smell of coffee, but I can’t stand the taste. So every year when all these wonderful recipes come up online for yummy pumpkin spice lattes or caramel lattes or other coffee drinks, I’m all left out in the cold. :(

Could you consider creating alternatives for people who don’t like (or can’t have) coffee?

:D

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77 Emma Sarah October 7, 2015

It was amazing just with milk!

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78 Cara October 7, 2015

As a former barista, I can tell you the answer is *yes*! Just add the syrup to the hot, frothy milk and you’re in business. At a coffee shop, we call it a “steamer.”

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79 Beth R. October 7, 2015

Sherry,

Thank you for asking this. I have a migraine disorder and can’t have caffeine. I was wondering the same thing. I can have almond milk however and will try it in that, and maybe some herbal teas.. like honeybush (a roobioos cousin, or dandelion which is deep like coffee).

YUM.

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80 Ashley October 8, 2015

I just tried this syrup with almond milk and it was fabulous!

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81 Angela (Oh She Glows) October 13, 2015

put me down for loving the steamed almond milk version too :) A good alternative!

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82 Sue October 7, 2015

I’ll add my comment to the rest – glad to have you back and I can’t wait for the next cookbook!! I can’t have coffee (boo), but I am thinking of adding the pumpkin syrup to my tea and how about to chocolate almond milk?!

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83 Sarah | Well and Full October 7, 2015

So glad you’re back, Angela!! And what a recipe to come back with!! This PSL is so in spirit with the season :D And congrats on your second recipe manuscript… can’t wait until it’s ready for pre-order!!

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84 andrea October 7, 2015

So excited to hear about the completed first draft and looking forward to the official launch. And I’m looking forward to more posts here :).

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85 Jessica Lauren DeBry October 7, 2015

EEEEEeeeeeek! I can’t wait to try this. I was just complaining to hubs about the fact that I can’t get a PSL from Starbucks. And you saved me, yet again, Angela! Thank you! So happy to have you back. :)

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86 Kat October 7, 2015

Hi Angela!

I really love your blog, its so inspiring! And thank you for sharing your story. May I ask what camera you used before you upgraded to the Canon 5D Mark III body?

Best Regards
Katrine

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87 Carolina October 7, 2015

You were so missed! <3

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88 Emma Sarah October 7, 2015

Hi!

Congratulations on the cookbook! I’m looking forward to seeing all the culinary delights when after it’s published, and I can’t wait to try your new recipes.

I just made the syrup, and had it tonight with hot frothed almond milk – the cafertierre trick was amazing. After having a little I added a 1/4 shot of brandy. This is such a wonderful warming drink to have as the nights draw in! Thank you for this one, I’m looking forward to trying it with coffee in the morning!

Emma xxx

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89 Cara October 7, 2015

So here’s where my year as a barista gives me a leg up (I’m surprised the other former barista didn’t point this out). Espresso shots go “bad” within 0 SECONDS of being poured. Your barista at the coffee shop isn’t just moving fast because of the line, they’re trying to incorporate your milk into the espresso before the shot “dies.” I still can’t explain to you WHY this happens, but if you watch a fresh shot of espresso, there’s a tiny “heart” of black at the bottom. If you continue to let it sit, the black will crawl up through the shot until it is all black, and instead of tasting rich and espresso-y, it will taste burnt. You will end up wanting more sugar to compensate for the burnt taste. So if you want to carry your shots home from the store, you might want to make up your drink first and then pour the shots right in when you get them! I find that leftover lattes (already mixed up) last well in the fridge and reheat fine, too.

P.S. I use my immersion blender to froth milk–works great!

P.P.S. LOVED the chocolate smoothie in the cookbook with ice coffee ice cubes–I got my ice coffee with a few extra shots of espresso for added coffee flavor, and it was awesome!

P.P.P.S. I saw the eggnog appearing in the grocery store today and was reminded of your amazing eggnog smoothie recipe. So excited that I have avocado in the freezer RIGHT NOW!

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90 Cara October 7, 2015

I definitely typed “10” seconds, but what I see is “0” seconds. It should say “10 seconds.”

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91 Chelsey October 7, 2015

Welcome back! This recipe looks interesting, I’ve never tried a drink with pumpkin in it.
I was gifted your first recipe book by a friend and I LOVE it. Looking forward to seeing your new cookbook.

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92 Jessica October 7, 2015

Yayyyy, welcome back and just in time for fall! Congrats on handing in your manuscript, I can’t wait for your next cookbook – 2016 won’t come fast enough. :)

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93 Shannon October 7, 2015

I (aka my belly) need you in my life! So happy your back :)

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94 Gemma Carey October 8, 2015

It looks and sounds amazing but so many ingredients for needed for this that I just don’t think I’d bother :(

http://www.gemmacarey.com/

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95 Esther October 8, 2015

I was so excited to see this! Everybody makes such a fuss over the Starbucks version and I always feel so left out (even though they’re too sweet for me)! I made the recipe yesterday and I can’t get enough. My boyfriend got me an espresso machine for Christmas so this was perfect! Thanks for this great recipe, Angela! Happy to have you back!

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96 Courtney October 8, 2015

You seriously have to buy a Moka Pot! It’s a little stove-top coffee maker that makes a really strong coffee, espresso-like coffee. It’s super cheap – I think I got mine around $15 at homesense, and really small so it’s doesn’t take up much counter space. I make all my coffee in it, and just add some hot water if I want a regular strength coffee. I also find it’s easy clean-up because the coffee grounds always come out dry, as opposed to a French press which I find incredibly messy.

No more trips to coffee shop for shots of espresso!

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97 Stephanie L October 8, 2015

I’m so glad to see you posting again! I’m also so glad that the new book is getting there. Tapping my toes waiting for it to appear!! LOL This syrup will HAVE TO HAPPEN. Yes, definitely. I make my own very strong coffee to use since I live MILES from the nearest coffee shop (unless you include rural diner coffee blech). I also like to use vanilla soy milk in my lattes (sweetener and creamer all in one). Looking forward to trying this!

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98 Julie October 8, 2015

Congratulations on finishing your next book! I cannot wait for it to come out. I love your first book and use it all the time. I have worked my way through most of it and love every recipe I’ve tried. Thank you. I don’t know how you can top the first book, but I look forward to getting my hands on it.

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99 Alanna October 8, 2015

Hi, Angela,

This looks delicious and I hope to try it out soon . . . hmm, maybe this weekend as part of Thanksgiving celebrations. Quick question: do you think ground nutmeg would work instead of freshly grated?

Thanks and wishing you and yours a happy Thanksgiving. :)

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100 Liv Faye October 8, 2015
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Wow Angela this looks INCREDIBLE, I’ll definitely give it a try. Could I use honey instead of maple syrup? it’s what I have at hand :)

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101 Melanie October 8, 2015

Hi, Liv. I used honey and it was delicious!!! :)

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102 Emilee October 8, 2015

Your blog/recipes are so wonderful ! me and my mom love it, keep up the good work !

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103 Melanie October 8, 2015

Hi, Angela! I stumbled upon your website a few days ago, and just tried your pumpkin spice latte this morning. It was DEEEELICIOUS!!!!!! I used hemp milk instead of almond, and honey instead of maple syrup, and it was yummy yummy! I’m glad you made the Syrup recipe big enough to accommodate several cups of coffee, instead of just enough for one cup/serving. That way, I have the “pre-made” syrup ready to go for several mornings. I don’t like really sweet coffee, and found that just 1 tsp of the syrup was enough for me, so I will get A LOT of cups out of this 1 recipe! Yay! I will be enjoying this latte well through the weekend for sure! :) I also saw (on Amazon) that you have a cookbook that has already been released, and a second one in the works. What’s the difference between the two?
Thank you!! Looking forward to trying more of your recipes!!

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104 Angela (Oh She Glows) October 13, 2015

Hi Melanie, So happy to hear that hemp milk worked too!
My next cookbook will feature mostly new recipes that aren’t in the first book.

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105 Melanie October 8, 2015
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Deeelicious and perfect for Fall!!

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106 Regina October 8, 2015

First time commenting here, but I’m a fan of your blog!
I don’t know if someone already recommended this mini milk frother, I use it with warmed up almond milk as well, always have great results.
http://www.amazon.ca/Aerolatte-To-Milk-Frother-Black/dp/B0001RT2C4

I bought mine at The Bay for $10 a couple of years ago.

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107 Ashley October 8, 2015
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Holy mackerel! I just made this, and it was pure fall deliciousness! I roasted a sugar pumpkin a handful of days ago and was wondering what to use it for… So delighted you created this recipe, because frankly I was lost with all the recipes that required mixing everything in a pot and tossing it in a blender for “frothy goodness”. I’m actually a barista off on maternity leave right now, baby due next week, so any craving I get, I make…. thanks for this recipe, and thanks for appearing back on the grid. I’m always hungry for your creations…your determination shines through every recipe, and I have no doubt your second book will surpass the previous in both healthiness and taste. BEST OF LUCK!!!
-Ashley

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108 Alycia October 8, 2015
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Angela!!!!
I have tried so many different recipes for PSLs over the years and yours is by far the closest if not better than the one at Starbucks!!
Thank you!! thank you!! thank you!! :D

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109 Jessica @ Styled Nutrition October 8, 2015

So happy to see a new post from you! This sounds incredible!

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110 Michele @ Two Raspberries October 8, 2015
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this looks DEEElicious! I love a warm drink like this when it’s getting cooler outside! ;-) and this syrup is totally genius! I’ve never thought of making my own syrup to add! can’t wait to see what else is coming… and totally can’t wait for more details about the new book!!!

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111 Samantha October 9, 2015

Angela, I’ve been hooked on your recipes ever since I tried the first one (smoky butternut squash mac n cheese). Yours is the first recipe book that I’ve tried nearly every single recipe from, and they have all been delicious! I can’t wait for the new book :-) Pumpkin puree is a little hard to come by in England but I’m on a mission to find it this weekend so I can try this drink… Thanks so much for the recipes, they have brought so much joy to me and my husband. Please keep posting!! :-) xxx

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112 Claudia Bradford October 9, 2015
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Hey Angela
Thanks for this wonderful recipe.
Truly speaking I hate pumpkin in any form but this looks really amazing. I would definitely try this out because I read somewhere pumpkin is really helpful in cancer, blood pressure, fertility and immunity. Its much effective for eye health and I have a bit bad eyesight :( so thinking to start eating it from long time and you have given a tasty way to have it. Thanks for this recipe. :)

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113 suzanne October 9, 2015

So happy to see this post – I check daily for a new one and get so excited to see you back! I know the book must be incredible work – and now with a baby it is even harder to post. I am impressed you can come up with more recipes over and over – and all AMAZING!!!

This syrup looks amazing but I am not a coffee/espresso drinker (detest any hint of coffee flavor in anything!)…seems like I could make the syrup and use in other things but I am at a loss as to what ..any ideas? (pour on vegan ice cream????)

Congrats on your manuscript being in….and staying calm(er) thru the process!

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114 Jeremiah T. October 9, 2015

Just sayin’ that I’ve seen a steady decline in your blog posts as of late. It seems like you’ve simply lost your spark. Maybe a break is needed? I used to love the blog but from outside looking in, the recipes are good, blog post execution is not so great.

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115 Angela (Oh She Glows) October 13, 2015

Thanks for your observations. As I mentioned, I was completing my second cookbook while caring for a new baby over the past year. A person can only do so much, and yes I did take a break from the blog as needed.

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116 Steph MC October 9, 2015
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My life just got so much better because of this recipe. So delicious! And the French press hack as a milk frothed? Game changer!

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117 Emily October 9, 2015
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Hi Angela! I tried this with soy milk and it was amazing! I’m just curious if you used your homemade almond milk or store bought? I don’t like lattes with store bought almond milk but I’ve never tried them with homemade… I’m wondering if that could make a difference. Thanks!

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118 Angela (Oh She Glows) October 13, 2015

Hi Emily,
I use store-bought – whole foods 365 unsweetened organic almond milk to be exact! It works amazing when frothed in the press for 30-60 seconds. Hope this helps and glad to hear soy worked too!

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119 Emily October 10, 2015

The aeropress changed my life. Its a countertop gadget, easy to use, takes four minutes total to make espresso shots, and its only thirty dollars. I’ve tried the bialetti stovetop pot, French press, drip, percolator… my aeropress is my number one go-to caffeine machine!!! cheaper faster and fresher than going to the coffee shop. I can’t wait to try this recipe!

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120 Lucie October 10, 2015
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Congratulations on handing in the manuscript! I can’t wait to get my hands on your second book!!! :)
And I totally missed your recipes! This pumpkin latte looks just as amazing as it sounds. I love that you include pumpkin puree in the recipe, I bet that thickens it up nicely :)

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121 Samantha October 10, 2015

If you want authentic Italian espresso at home but don’t want to break the bank on an expensive machine, I highly recommend getting a Bialetti stovetop espresso pot! I use mine every day and it makes beautiful espresso. Apparently every Italian knows about these things. They come in all different sizes (and sometimes adorable colours), the 3 cup is great for 1-2 people in the morning, there’s a super cute 1 cup (which doesn’t feel like enough to me, but was a great souvenir from Italy, especially in the purple colour I found), all the way up to like a 12 or 16 cup for when you have friends over. The 3 cup is only 30 bucks on Amazon.

Also, have you seen the Nespresso milk frother? In 70 seconds you have perfect, cafe-worthy foam! It works really well on the organic brand of almond milk from No Frills, or homemade as well, though not if you mix in other nut milks for some reason. Next to my Vitamix it’s the best thing I’ve bought for my kitchen! You can also froth it cold for iced lattes – amazing!

Sorry for the LONG post, but I feel everyone deserves an amazing coffee in the morning! Best of luck to you. :)

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122 Angela (Oh She Glows) October 13, 2015

Thanks for the info Samantha!! Do you know if the Bialetti makes one for induction stovetops? I’m afraid I might be out of luck on that one!

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123 Angelique October 10, 2015

So very excited for your next book! Your first one is literally falling apart, I use it THAT much. It is perfect in my opinion. And I’m sure your second one will be just as super!

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124 Laura Neff October 10, 2015

Yahoooo! YES, you’ve been missed, and I’m so excited for your next cookbook! I hardly *ever* buy cookbooks anymore, but yours will definitely be added to my shelf as soon as it’s ready. Can’t wait to create messy, sticky pages in it from tons and tons of use. :) Congrats on handing in the manuscript!

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125 Delaney October 10, 2015

Glad to hear from you again! Man, this looks too good. I just bought all of my pumpkin pie ingredients which means I have everything on this list… Dangerous. I hope you enjoy Thanksgiving this weekend!

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126 Julie October 10, 2015

Thank you! Wish I could meet you. :) You are just so fun and I can tell very sweet. I can’t wait to try this recipe.

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127 Ashlae October 10, 2015

HIP HIP! I am so (SOOOOO) happy for you, lady. And I can’t wait to get my hands on what will surely be a stunner of a book. CHEERS! <3

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128 Samantha Trus October 10, 2015

This looks absolutely fabulous! Definitely going to try this when I get home from Uni for my reading week. Thank you so much, you’re fantastic! I have your first cookbook and it is so so nice to have an entire archive of recipes at my disposal especially on those nights when I’m totally lost on what to make. Keep doing what you’re doing!! <3

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129 Mary October 10, 2015

This looks divine!! The perfect, and healthier, way to welcome fall! I love welcoming fall with a bottle of Shiraz, but that’s another story! ;)

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130 Karen October 10, 2015
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I just made this and drinking a cup right now. Wow! Outstanding! I’m going to take this to work with me to enjoy all day long. Love it!

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131 christine baker October 10, 2015

I used to have a coffee machine but gave it up, I prefer a stovetop coffee maker, make enough for 2-3 days

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132 Diana October 10, 2015
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Made it. Very nice, the salt really makes the syrup fantastic.
I’m fortunate to have an espresso machine, but I use a hand held frother as I hate the noise the steam wand makes. FYI the recipe is a success with 1 cup brown sugar + 1/3 cup water (Not to butcher your recipe but I didn’t have coconut sugar or maple syrup).

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133 Tammy October 10, 2015

Hi, Angela! I hope you can help me — I miss my lattes so much! Did you use a certain brand of almond milk, or did you use your homemade almond milk? I’ve tried using a 14-oz HIC Brands that Cook Stainless Steel Milk Frother (from amazon) to froth my homemade almond milk, and it disintegrates almost as soon as I put it in my coffee. I do have a stainless steel french press, so I’m wondering if that would work better — or if it has something to do with the fact that I’m using homemade almond milk without any kind of stabilizer. Thanks for your help!

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134 Angela (Oh She Glows) October 13, 2015

Hi Tammy,
I use store-bought :) Whole foods 365 unsweetened almond milk to be exact. Hope this helps! I have not tried homemade almond milk yet, but I worry it needs the stabilizers too.

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135 Tammy October 13, 2015

Thanks so much, Angela! That’s my favorite brand — cleanest ingredients I’ve found. So, I tried it with homemade almond milk this weekend, using my stainless steel milk frother, and it worked! It took a few minutes and a lot of fast pumping, but it worked. I heated it on the stove as you suggested, then poured the milk into the frother (making sure only to fill halfway and no more) and pumped. I used a spoon to hold back the foam while I dumped the milk into my tea, then spooned the froth on top. It turned out really well — not coffee shop perfect, but pretty darn close. Thanks for your help!

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136 rachel @ athletic avocado October 11, 2015

I am in love with this syrup recipe! usually bloggers just post a PSL that includes, coffee, pumpkin and pumpkin pie spice and i love how you actually made a syrup that all coffee shops use except healthy!

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137 Shannon October 11, 2015

This is so yummy! I made it to have as a part of our Thanksgiving but I also made some effortless balsamic dressing from theccookbook…. And accidentally put the leftover dressing into the PSL syrup jar! Let me just tell you some flavours just do NOT mix! At least I doubled the recipe so I have one jar left.

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138 Rachel October 11, 2015
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Just made it and it’s amazing! I normally don’t like flavored drinks, but this syrup is to die for.

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139 Tara October 11, 2015

Great timing!! There is so much chatter online about where to buy and how to make a vegan pumpkin spice latte. This looks delicious!! I’m going to go make myself one… :)

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140 manon October 11, 2015

I can’t wait to see your second cook book. I love the first one and I find you are an inspiration when it comes to cooking good wholesome food. I have tried a few of you recipes and love the all. Luv Luv Luv, the “Toffee cinnamon oatmeal cookie bar” and the “Mother nature’s apple crumble” which I will again tomorrow… I have read a lot of vegan or vegetarian cookbook and blogs, but yours is hard to beat.
I will certainly buy the next one and have fun trying new recipes.
I am 52 and hoping to add years of fun to my life and cooking healthy food is part of it.
Thank you

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141 Giana Siska October 11, 2015

Wow! First of all, your photographs are beautiful. Second, I’ve totally been obsessing over pumpkin spice lately! I recently posted a recipe for a skinny pumpkin spice frappe :)

-Giana
http://www.agianathing.com

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142 Connie October 12, 2015
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Okay, I’m a tried and true PSL lover (but hate the caramel coloring and goodness knows what else is in it). Made this and put it in my coffee this morning and it was fantastic. So much more wholesome and delicious, and so much less expensive than the other.

Can’t wait for your new book, big congratulations on having achieved that during a year that had so very much going on in your life. I will say, having kids certainly clarified many things for me and areas where I may have been uncertain in the past became, “Okay, I know what I need to do here.” People don’t talk about that “side effect” of having kids often enough!

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143 Monica October 12, 2015

Sounds like you need a stovetop espresso maker! Bialetti is the best :)

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144 rogue1 October 13, 2015

I love my aerolatte for frothing milks. I heat the milk in a glass measuring cup in the micro, whisk, and pour over my esspresso/chai. I don’t want to add a link in your comments, just Google the name. Less than 20USD!

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145 Malia October 13, 2015
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This is the PERFECT fall drink. I made it with a 1/3 c syrup & sugar and it was still plenty sweet for my tastes. Thank you, Angela!

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146 Kay October 13, 2015
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This syrup is amazing: mildly sweet and flavourful! I made it with pumpkin puree leftover from your recipe for pumpkin pie with pecan crust (which is my family’s favourite) – delicious!!

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147 Lauren October 13, 2015
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I just whipped up a batch of this and it is delicious as a Pumpkin spice latte. I suspect the syrup would also be amazing with ice cream, plain yogurt or fresh waffles as an indulgent treat.

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148 Moringa producten October 14, 2015
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Wauw amazing! We have never seen this before! We are definitely going to try this at home.
Thanks! And yes we did missed you.

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149 Kate October 14, 2015

Congratulations, Angela!!! What a weight off your shoulders. I am glad to hear that your second cookbook has been a much smoother process with less self-doubt. Struggling with all that now! Oof! Cannot wait to see the goodness you’ve been working on in your second book!

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150 Kate October 14, 2015
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Looks AMAZE! I am newly vegan and your blog has helped me so so much, amazing photos and recipes!
xx

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151 Caitlin October 15, 2015

Yum, that looks so good! Great idea about the French press. They actually sell frothers that are made of plastic and quite similar to a French press!

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152 Mari J Hahn October 15, 2015
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love this recipe! I use a small battery operated milk foamer to foam the almond milk separately, then combine with the espresso and syrup in my cappuccino mug. P.s. I think your next purchase should be an espresso machine!

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153 Shirleen October 15, 2015

I love, love, love your cookbook and have referred many friends to it. I’m soooooo excited for for your next labor of love!
This PSL recipe looks BOMB!…can’t wait to try it

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154 Annette October 16, 2015

I am excited to try this! I live in a very small community in Nova Scotia, about an hour from a real grocery store. I have never found a vanilla bean. I would love to use it sometime in baking, but have no idea where to look to find one! Do you get it from a regular grocery store, like Sobeys or Superstore? In what department? Anyone, feel free to answer :)

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155 Gudrun October 16, 2015

Thank you Angela!
I was so lucky to find your homepage last year. Your amazing cookbook really helped me and my husband to continue our path on a plant based diet. I already was vegetarian for many years and found it so difficult to skip dairy. But I do not miss anything!
You are an huge inspiration!!
. I love to cook your recipes for friends and family, they love it too!!
We are so looking forward to your upcoming cookbook.

All the best and autumnally greetings from Vienna/Austria!!

Gudrun

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156 Maria P October 16, 2015

Great to hear there’s another book on the way, the first is my bible at the mo :)

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157 Shawn October 18, 2015

Sooooo glad you are back!!!! I always look forward to your recipes!!!

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158 Jaime October 18, 2015
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Made this last weekend and we are still talking about it this weekend because it was so good!

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159 zonderzooi October 19, 2015

Oh this looks sooo lovely! All your pictures are amazing as well, happy that I found your blog. Keep up the good work.

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160 Sophie | The Green Life October 19, 2015

Congratulations on handing in your manuscript!! I can’t wait to see the cookbook! This latté looks so delicious and cozy!! Perfect for those cold fall days. <3

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161 Michelle October 20, 2015

I love this syrup! I have made two batches already and have tried it in/on almost everything including coffee, ice cream, pancakes, oatmeal. Can’t wait for your new cookbook, I am currently cooking my way through the first one.

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162 Robin October 20, 2015

Sounds amazing! I’ve been using a French press as a frother too! And I have a stovetop espresso maker like they use in France and Italy that was pretty cheap. Might be an option for home for you? I think Bialetti makes some.

Can’t wait for the next cookbook and look forward to more posts from you! My hubby, kids and I are all huge fans :)

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163 Katie October 20, 2015
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Delicious! My morning coffee has never been tastier.

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164 Lynda October 21, 2015

Awww man why do you do this to me??? I’m breastfeeding and I want this so bad! I’m afraid if I have it I will fall off the wagon ( no coffee in 15 months )

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165 Sarah Hayward October 21, 2015

Thanks for your blog! A friend recommended it to me, as I’m just starting to change the way I eat. I am SO looking forward to trying some of these recipes (starting with this one, I think!!) It’s all a bit overwhelming, so I hope I can do it!!

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166 Myrthe October 22, 2015

Oh my god, this recipe is a life changer. It’s SO good!
I made it this morning, and have used it in coffee, tea, over oatmeal, and even eaten it straight out of the jar (yes. It’s that good!) It’s delicious. And I think I’m forever hooked.. :D
Thanks for changing my life! ;-)

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167 Linda October 25, 2015

Hi, the pumpkin Spice latte looks delish! Do you think it could used with tea instead? Thanks…can’t wait to try!

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168 Avi October 25, 2015
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This was perfect for October and November. I throw pumpkin into everything.

thanks,
Avi Strauss
President
Sirabella’s http://www.VeganCheesecake.net

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169 Kathy October 26, 2015

I am not a coffee drinker but this sounds really good. I wonder how it would be in tea instead? Has anyone tried it that way?

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170 Rhonda October 30, 2015
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What a wonderful latte.

I will make this recipe on this Sunday.

Thank you for the recipe.

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171 Christy November 2, 2015

My girlfriend has a new baby with severe reactions to her breast milk whenever she consumes dairy. She finally figured out that her soy milk Starbucks pumpkin spice latte has sweetened condensed milk in the syrup, the culprit for miserable nights for her baby. Thanks for offering a recipe for a truly vegan option!

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172 Sue November 2, 2015
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I just made the pumpkin syrup. OH MY is it good! I added some to my caramel roisbos tea. It was dessert in a cup! I can see this on pancakes and as an ice cream topping. Definitely bringing this to Thanksgiving for those who want an after dinner cup of coffee or tea.

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173 Kathleen November 2, 2015

You don’t need an expresso machine. Just buy an expresso pot and you can make it on your stovetop.

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174 Payal November 3, 2015

My homemade almond milk always curdles when heated. Do you use store bought for this or does your homemade milk not curdle?

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175 Diane November 17, 2015
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Love your Salted Pumpkin Spice Syrup !! Do you know the shelf life ? Does it need to be refrigerated ?

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176 Sophie November 20, 2015
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I made this tasty recipe & loved it so much! Divine! :)

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177 susann November 24, 2015

This is great news.. your first cookbook is my fav! Looking forward to cookbook number 2

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178 Natasha November 24, 2015

Hi Angela,

I love your blog, and although not fully vegan, I am definitely interested in eating healthy, filling, plant based meals! I stumbled upon your blog years ago, and am so thankful I did!
Anyway… here’s my question: how long does the Pumpkin Spice syrup last? Does it need to be refrigerated?

Congrats on your book, and I wish you all the very best!

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179 Ele December 1, 2015
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Just tried this recipe this morning – and as expected, I truly love it (tried it with black tea, btw)! I already ordered sweet little bottles to produce LOOOOTS of the syrup as christmas presents =) Are there any experiences as to how long it can be kept?

Also, this is my first comment on your blog, yet, I’ve been a huge fan for about 2 years now and love every single post. When cooking for friends, it is always a guarantee for success to rely on recipes from this great blog :) Just wanted to let you know.

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180 Pam Fisher January 20, 2016

I can’t wait to try your recipe! But I was reading your notes and was a bit surprised that you go out and buy shots of espresso for this… There’s a simpler option for making espresso shots at home.

Let me explain. I’m an avid motorcyclist who travels and camps. I’m also an admitted “coffee snob” who cannot abide weak, or scortched coffee. I had a countertop espresso machine, but it was such a royal PITA to maintain, that I gave it away when we moved. Someone on a travel forum recommeded the Aeropress coffee maker (aeropress.com). It requires no electricity, makes 1 to 4 nice strong shots of espresso, and is a piece of cake to use, and better still, to clean. It costs around $30, so will pay for itself in coffee shop espresso not purchased very quickly.

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181 Pam Fisher January 24, 2016
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So, I made this. And it is AMAZING!!! I added about an ounce of coconut milk to the syrup to make it a bit creamier, and as we were about to be snowed in, I didn’t have coconut sugar (used cane, gasp!). Oh. My. God! Soooo good. Thank you!

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182 Hypnosis Adelaide February 5, 2016

I live in Australia and Pumpkin Spice Lattes are just not a thing here. I will have to try it out. Thanks :)

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