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 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?!
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 :)