As friends come together to mark the beginning of the autumn and anticipate coming festivities, there is one warm treat that has come to stand above all others – one that we get asked for again and again and again because people love it so much. The Pumpkin Spice Latte (PSL) is the fall favorite. Signature espresso blended with the unmistakable spices of fall – cinnamon, nutmeg and clove – smooth with steamed milk, topped with delectably sweetened whipped cream and pumpkin pie spices. So have your pie and drink it too. Add the rich creaminess of the pumpkin pie filling
to your coffee and feel the holiday cheer with me!
And one more thing about the PSL this year is a special one for “pumpkin heads”. That’s because their beloved PSL turns ten this year. I invite you join me and celebrate a decade of pumpkin devotion and the return of fall with the Pumpkin Spice Latte!
here is the recipe
- 2 tbsp (1 oz) Torani Pumpkin Pie Syrup
- 1 cup (8oz) milk
- 2 shots espresso
- cinnamon, nutmeg, clove,
- whipped cream
To make the pumpkin spice mixture:
In a blender, combine all the pumpkin spice mixture ingredients. Puree for about 30 seconds. If you prefer a smoother mixture, mix it for a couple minutes, or until the mixture is to your preferred consistency.
To assemble the pumpkin spice latte:
Pour 1/2 cup (more or less, depending on your preference) of the pumpkin spice mixture into a large mug. Microwave for about 20 seconds, then add 1 cup of hot strong brewed coffee and stir. Top with a nice lofty pile of sweetened whipped cream. Sprinkle lightly with cinnamon. And if you’re looking for extra deliciousness, top with chocolate shavings.
Tip: Pour the remaining pumpkin spice mixture into a quart jar or similar sized container and top with a lid. Store in the fridge. When ready to make another drink, shake the jar well and repeat the assembly of the pumpkin spice latte. The pumpkin spice mixture will keep well for up to 1 week in the fridge.