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?
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
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
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