Hello friends and welcome back to the work week 🙂 I hope everyone had a wonderful Labor Day weekend. I am 100% in autumn mode despite the 90 degree weather and the worst humidity we’ve seen all summer here in DC…
It seems that the #PSL (aka Starbucks’ Pumpkin Spiced Latte) craze started on twitter a few weeks ago. I used to be an avid PSL fan, but I now think they are disgusting. One sip leaves me with a chemical aftertaste that doesn’t resemble pumpkin or spices.
Coincidentally enough, Food Babe recently wrote an article about the real ingredients in the Starbucks Pumpkin Spiced Latte. And guess what? There’s no pumpkin in it. But there is high fructose corn syrup and a lot of way-too-difficult-to-pronounce ingredients. I did a little nutrition research on the Starbucks website and this is all I could find. Not super helpful, eh?
But fear not, there is always a solution when it comes to healthier food substitutes. It’s super easy to make your own pumpkin spiced latte syrup. With just a few ingredients and about 30 minutes of your time, you’ll be set to make your favorite fall drink. And you’ll save about $5 a cup in the process, too.
Now tell me – what are your thoughts on the Pumpkin Spiced Latte?
- 1/2 cup water
- 1/2 cup sugar
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/4 cup canned pumpkin puree
- Combine the sugar and water in a saucepan and bring to a boil. Stir until the sugar dissolves. Once the mixture is uniform, reduce heat and let simmer.
- Add the cinnamon, cardamom, ginger, nutmeg and canned pumpkin puree to the saucepan and whisk quickly. Bring the temperature to low/medium heat and stir consistently for 10 minutes. You will notice that the mixture starts to thicken. Do not let the mixture come to a boil.
- After 10 minutes, turn off the heat and let the saucepan sit and cool for 20 minutes.
- Store in a jar and refrigerate.
- Add 1 tablespoon to your coffee for a subtle pumpkin flavor