Even with the slightest inkling of colder weather, Starbucks rolls out their Pumpkin-Spice Latte (PSL) prematurely like any event (think Halloween and Christmas, decorations are out in stores months before the actual date). So opting not to follow suit, I have waited to write about my pumpkin-spice everythings right in the middle of my favorite season, autumn. First up is a PSL (obvs!), or more the favoring you can add to coffee or espresso to get that delicious taste without the price tag. I have made various coffee syrups, trying to create (or recreate out of Starbucks inspiration) various different kinds of lattes, including: gingerbread, cinnamon, vanilla, white chocolate, and pumpkin-spice, which I believe I have finally recreated this past thanksgiving weekend – yes, I am Canadian! Usually my PSL syrups started with a water and sugar reduction using spices and a couple of tablespoons of pumpkin puree; these, however, never quite tasted like the PSL some of us love. So upon more research I attempted a recipe by Bon Appetite magazine, and with some tweaking reached an adapted recipe I think you will like too. The secret is not making syrup at all, but more of a type of icing (yes that’s right, I think you can use this as a type of icing!) that includes condensed milk, heavy cream and just a touch of maple syrup, for the Canadian in me! Once made, you are ready to have a PSL or pumpkin-spice flavored coffee; mix in 2-4 tablespoons and stir. You’ll find that it will also lighten your coffee, reducing the need to also add milk. Once done with the mixture, you can store the mixture in a mason jar in the fridge - I have some frozen in a freezer safe container for testing. Hope you enjoy! Pumpkin-spice biscotti are up next! :)
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