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
I live in Australia and Pumpkin Spice Lattes are just not a thing here. I will have to try it out. Thanks :)
When this recipe was posted, I remeber thinking «I need to try this sometimes!» but «sometimes» didn’t happen until this morning, when I woke up to a crisp morning, a slightly chilly appartment from leaving the windows open overnight, and an flood of back-to-school-related emails. I was craving pumpkni spice confort big time. Now, I don’t know if I’m grateful I tried this recipe (goobye 7$ starbucks latte!) of if I regret it (like I’m ever gonna be able to have «regular» coffee again !). Nevertheless, it was glorious ! I added a dash of jamaican pepper for a spicier syrup and loved it too ! Next I want to try it with date puree instead of (all or part of) the coconut sugar.
My daughter introduced me to your 1st cookbook–LOVE AT FIRST SIGHT! I am buying her your new book for her birthday. I live in a very mall rural area, so some of the ingredients are hard to find and I am always trying substitutes. No coconut sugar anywhere near me, or coffee shops with espresso, lol. What is thea easiest substitue for the coconut sugar? Can’t wait to try this when the weather here cools off a bit. Thanks
Do you think liquid stevia would work in place of the sugar ??? Who has tried it and would you say it taste the same ?
I received your second cookbook (I have the first and hope to add many more in the future from OH SHE GLOWS. The recipes look amazing and the added recipes for making home made ingredients and spice mixtures are so a bonus! What a great book and you should be extremely proud of the work that went into this especially with all the other normal life events that happen day to day, well done! Now you can actually have a semi rest having another baby! I love following your blog and your recipes are terrific. We are in our senior years and eating healthy is important. I also love watching a young family, thinking of those wonderful years and how many memories of how fast time goes. Now I have grand children to enjoy and feeding them healthy is a family affair.
I just made this last night and made a latte with it this morning and it is so good! I accidentally read the recipe as needed to add 3-4 Tbsp of syrup instead of 3-4 tsp and thought that was odd, so I just added 1 Tbsp and it was a little over-sweet for my taste, haha! I had to make a second to try out the correct instructions…oh darn, it’s a tough life. :) I like that I can customize this as I don’t love a ton of sugar in my coffee. Just got your second book in the mail yesterday and I already have a ton of recipes flagged to make ASAP!
Your joy is so inspiring!
Recent discovery of mine: Try oat milk (mine was bought in the supermarket) for a super great frothy non dairy milk. It froths even better than soy milk but without that distinctive taste! Tastes pretty much like regular milk ;)
Thanks for the tip!
When it comes to coffee I’m usually into a almond cappuccino or strong black brew. But occasionally I get cravings for sugary sweet milky drinks. This recipe for pumpkin spice syrup is genius and blends into hot coffee with no sludge or lumps. I’m tempted to put in on everything!
I’m SO familiar with that temptation! ;) Enjoy!
I love it!
Sorry if this is already been posted but I didn’t see it LOL forgive my ignorance but where do you get it and what is pumpkin spice syrup? Thank you
You are literally the cutest!!! I love the site and your recipes. Thanks for making me smile every day. Sending mama love xxx
I’m enjoying it at this very moment…tastes like heaven! ?
It is amazing! Very easy to make and I love that I have a little jar of syrup for the week ahead!
As I don’t drink coffee anymore, I simply heated milk + water and then added the syrup. Divine!
This is by far the best vegan PSL recipe that I’ve found. It tastes better than the Starbucks one, and it’s way healthier! Incredibly delicious!!! Thank you so much ❤❤❤
p.s. I think you are an amazing lady, it seems like you balance a lot of things like taking care of two little kids, a home, a husband, you have your own blog, you’re always cooking wonderful vegan food for your family AND produce recipes for all of us, all while looking beautiful and taking care of yourself health-wise ?. I hope I can be half as incredible as you one day! I also absolutely love your cookbooks, they’ve been so helpful in transitioning to a more healthy plant-based diet. Hugs from Florida ?
-Louisa
Hi Louisa, I can’t thank you enough for this lovely comment! It totally made my day. :) I wish I felt like I had my act together like you described…haha! I’ve been struggling with my work-family balance lately, so it’s really nice to read your perspective as I can be quite hard on myself. Thank you. Oh, and I’m thrilled you love this recipe so much! The syrup is nice in oatmeal too.
Just whippe up a latte and it is so yummy.
I’m so thrilled it was creamy and easy to make.
If you don’t have an espresso maker, you can buy one of the little stove top versions at any major department store or kitchen store. I have a Bialetti Moka 6-cup and it works very well. If I have to go to Starbucks for a shot of espresso, I might as well just get the latte.
I’ve heard great things about that one! Thanks for sharing :)
What kind of milk frother do you use?
We’ve tried a few but none work well with almond cashew or coconut milk!
My preferred method is using my French Press actually! You put the warmed milk in a french press (do not fill as it can explode) and carefully plunge it as fast as you can for 30-60 seconds.
Tried it this morning. Very Tasty. Although I did not have espresso powder so used fresh coffee instead. Yum
So happy you enjoyed it Jennifer!
Hello! I’d like to make this latte for my 2-year old toddler. Any thoughts on how to make it without coffee/expresso? Do you think omitting the expresso will be fine, or would it be better replaced with another ingredient?
Hey Laurie, You can definitely leave out the espresso and just replace it with more milk to make an almond milk “latte” :)
Thanks Angela!
Just wondering, how long does this syrup keep in the fridge?
No problem :) I remember it keeping for a while..I’d say 2 weeks?