PSL, or Pumpkin Spice Latte, season is upon us. And boy does it feel like it this morning – a super crisp 41 degrees. It’s no secret that I LOVE anything pumpkin, and as soon as PSL pictures started filling up Instagram, I needed one, pronto. So, I did what I (kind of wish I hadn’t) thought was best, and googled the ingredients. And found out that PSL syrup contains milk fat. And, although it claims to not, many many people have complained about getting glutenized from it as well. So, even with soy milk, a PSL wasn’t safe.
So, I set out to make one of my own. (Bet you didn’t see that one coming).
I don’t really love coffee. There are moments that I want it. But, those moments are few and far between. I also rarely drink caffeine, so if I do choose coffee, it is decaf. I decided I wanted a pumpkin spice latte that tasted good without coffee, so that I didn’t always have to be making coffee for just a tiny amount to go in the PSL.
After a lot of research, I found this recipe – which involves making a delicious pumpkin butter as the base for the ‘latte’. I made it as suggested, but subbed 3/4 a cup maple syrup for the honey. You could also always add a few tablespoons of strong coffee, for those of you who are coffee drinkers.
It’s a keeper 🙂
P.S. – The ice cream recipe is coming in a few minutes for those of you who are waiting …