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?
Pumpkin Spice Latte
Yield
3/4 cup syrup + 1 latte
Prep time
Cook time
Total time
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 and I find it misses that incredibly rich, deep, and flavorful espresso flavour which I think is key for a latte. That said, feel free to experiment with strong coffee, too (you may want to increase the amount of coffee to at least a half cup or more). Lastly, I discovered that you can create super creamy and frothy almond milk by adding the heated milk into a small French press and pumping the plunger vigorously for 30 to 60 seconds . (Note: Be very careful as it can explode!) This may be an option if you don’t have a milk frother. The Salted Pumpkin Spice Syrup is lightly adapted from Paleo'ish On A Dime.
Ingredients
For the Salted Pumpkin Spice Syrup:
- 1/2 cup (80 g) coconut sugar
- 1/2 cup (125 mL) pure maple syrup
- 1/3 cup (80 mL) unsweetened pumpkin purée*
- 1 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon 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 (250 mL) unsweetened almond milk
- 3 to 4 teaspoons (15 to 20 mL) Salted Pumpkin Spice Syrup
- Coconut Whipped Cream, for garnish (optional—I usually skip it)
- Dash cinnamon or pumpkin pie spice, for garnish
Directions
- For the Pumpkin Spice Syrup: Whisk together all syrup ingredients in a medium pot over medium heat. Simmer for about 5 to 6 minutes, stirring frequently, until smooth and slightly thickened. Remove from heat. Once cool, pour leftovers into a jar and secure lid.
- Prepare the espresso or pick some up from a local coffee shop.
- 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 to 60 seconds. Be careful, as the hot milk can shoot out.
- Pour hot espresso into a mug. Top with all of the frothy milk. Add 3 to 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 airtight 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!
Tip:
*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.
Nutrition Information
(click to expand)
Photography credit: Ashley McLaughlin Photography
This seriously looks amazing. And I’m so excited to have you posting again!
Thank you Melanie, I’m so happy to hear that!
Made this syrup this weekend and served up post-dinner lattes at my thanksgiving dinner and they were a huge hit!
That’s great news!! Thanks for trying :)
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!
Thank you, I’m so happy you enjoy it so much!
This looks too good to drink!
http://mademoiselleaventure.com
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!
hah you are too sweet, thank you!
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!
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!
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.
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!
Wow that looks so amazing, perfect for the season!
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 :)
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
ok, totally googling this now! ;)
Melissa, Do you know if they make a version that works on induction stove tops?
Yes, I make my coffee every morning on our induction stove top. Love the bialetti!
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!
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.
this sounds so amazing! glad to have you back and congrats on your new book!
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!
I agree, the syrup totally doesn’t need dairy. Seems weird it’s even in there in the first place.
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
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 :)
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!
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.
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.
Being a mom has definitely boosted my confidence. So did labour. After that it was like BRING IT. heh
I’m soo happy you’re back and this looks SO good!!!!:)
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.
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.
THIS LOOKS INCREDIBLE!!! I have missed your posts and this is an awesome recipe to come back with!! Love that it uses ACTUAL pumpkin!!
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!
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!
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!
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?
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!!
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!
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
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!
hah oh no!! You should have moved in here while I was creating the recipes for the book. We ate our pants off! lol.
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??
So proud of you, Ange. I know it can be challenging, but don’t ever doubt yourself. You are amazing.
Thank you Tammy – couldn’t have done it without you!
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 :) :)
YUM! Just made this. Super easy and SO yummy. Can’t wait to jazz up my coffee tomorrow AM.
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.
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!
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!!
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.
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. :)
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
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!
Thank you so much Ruth! I’m so happy to hear this.
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!
So dangerous! I do have an espresso machine so I can make these beauty lattes easily! Yum!
ahh lucky duck!!! I am hoping for one some day heh
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
www.vihsee.blogspot.co.uk
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! :)
looks super cozy and delish :D
https://aspoonfulofnature.wordpress.com/
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
This looks SO comforting! I am going to need a Venti sized mug of this deliciousness all through Fall! Pinning! :)
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
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!
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? :)
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..
Definitely glad you’re back! Congrats on getting your manuscript in! I know your 2nd book is going to be amazing :)
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!
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…
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! :)
THIS IS AMAZING NEWS! Let us know the second we can pre-order. I am all over it!
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! :)
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 :)
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
It was amazing just with milk!
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.”
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.
I just tried this syrup with almond milk and it was fabulous!
put me down for loving the steamed almond milk version too :) A good alternative!
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?!