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
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!!
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 :).
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. :)
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
You were so missed! <3
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
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!
I definitely typed “10” seconds, but what I see is “0” seconds. It should say “10 seconds.”
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.
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. :)
I (aka my belly) need you in my life! So happy your back :)
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/
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!
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!
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!
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.
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. :)
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 :)
Hi, Liv. I used honey and it was delicious!!! :)
Your blog/recipes are so wonderful ! me and my mom love it, keep up the good work !
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!!
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.
Deeelicious and perfect for Fall!!
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.
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
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
So happy to see a new post from you! This sounds incredible!
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!!!
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
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. :)
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!
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.
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.
My life just got so much better because of this recipe. So delicious! And the French press hack as a milk frothed? Game changer!
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!
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!
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!
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 :)
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. :)
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!
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!
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!
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!
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.
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
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
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! ;)
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!
I used to have a coffee machine but gave it up, I prefer a stovetop coffee maker, make enough for 2-3 days
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).
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!
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.
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!
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!
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.
Just made it and it’s amazing! I normally don’t like flavored drinks, but this syrup is to die for.
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… :)
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